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Member's Mark Bone In Pork Boston Butt, Vacuum Pack, priced per pound

Too Much of Chunky Fat

Large package

Awesome 👌

Good taste

Great butt

Pernil perfect!

Good quality

Great price

Good

Nice pork

I use the Boston Butts for sausage making and, at the beginning of the cold season, making capicola using the coppa muscle from the butt.  During the first two times at Sam's I purchased seven pork butts. They were great. Made sausage and processed seven capicola. Last week I purchased five more Boston Butts. Of the five only one had the coppa muscle intact.  Four had the coppa muscle layer removed and the fat layer on the reverse side almost completely trimmed. The coppa layer is the prime portion of the butt having little connective tissue and mostly meat and fat content. This is the best part of the butt for sausage making. Please discuss this with your supplier/distributer. A pork butt must have the coppa layer to be called a Boston Butt.

Not all Boston Butts created equal

This is always a great buy as it is very versatile as a cut of meat. We can smoke it for sliced cuts, make pulled pork, cure it for buck bacon and even thick sliced for steaks. Super tasty no matter what we make with it. This is a terrific value and it make the most delicious meals. 5 stars from me.

Super Value

Customer reviews for Member's Mark Bone In Pork Boston Butt, Vacuum Pack, priced per pound

Member photos