Cut taken from the Picnic Shoulder

Shoulder Arm Picnic Roast

    Swine - Retail Cut - Shoulder Arm Picnic Roast
    • Very large cut from the lower part of the shoulder.
    • Forearm protrudes at an angle on one side.
    • Contains blade bone and round arm bone.
    • Contains many different muscles visible on the cut sides.
    • Has lots of fat and connective tissue separating the muscles, and considerable fat on the outside edges.
    • The shank and a portion of the shoulder are covered with skin

    *Cookery Method = Dry or Moist


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