The Boston Butt
The Boston Butt is a popular and well-known cut of shoulder and neck pork from herb-cured pork. Many BBQ competition teams swear by this cut for their pulled pork. The marbled pork produces very juicy, flavorful pulled pork after several hours on the smoker.
Our tip:
It doesn't always have to be a big event to make a Boston Butt. Ready-cooked pulled pork is perfect for freezing in portions.
Our tip:
It doesn't always have to be a big event to make a Boston Butt. Ready-cooked pulled pork is perfect for freezing in portions.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Aus eigenem & Partner ViehbestandBoston Butt
Boston Butt
Marbled shoulder and neck cut from herb-cured pork – perfect for juicy, aromatic pulled pork from the smoker
Regular price
79,99 €
Sale price
79,99 €
Regular price
Unit price
16,00 €
per
kg
Tax included.
Shipping calculated at checkout.
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The Boston Butt
The Boston Butt is a popular and well-known cut of shoulder and neck pork from herb-cured pork. Many BBQ competition teams swear by this cut for their pulled pork. The marbled pork produces very juicy, flavorful pulled pork after several hours on the smoker.
Our tip:
It doesn't always have to be a big event to make a Boston Butt. Ready-cooked pulled pork is perfect for freezing in portions.
Our tip:
It doesn't always have to be a big event to make a Boston Butt. Ready-cooked pulled pork is perfect for freezing in portions.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
