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"That which is hateful to you, do not do to your fellow. That is the whole of the law. The rest is commentary."
Rabbi Hillel (c20 BCE)
Mackeral Snatcher said:
You sure do got a pretty butt
Mini Mart Magnate
I am just here for my amusement.
Why do they call it a Butt when it from the front part of the pig?
Butt it's got that big crack in it???
Let's see it after you pull that butt.
I was just guessing from the bark that you cooked it to 195+How did it taste?
Mango Man said:
Never cared for smoked things the way some do. Once a year and I'm good.
"According to agriculture journals and meat cutter manuals from the early 20th century, New York shoulders had the shank "cut off above the knee, trimmed close and smooth, and square at the butt." A "California ham" was not a ham at all but rather a pork shoulder that was "well-rounded at the butt, and trimmed as near to the shape of a ham as possible." This latter cut was also known as the "picnic" (for reasons I've not been able to discover) and that term is now the standard one for the lower part of the pork shoulder.
As the use of "butt" in these ag manuals suggests, the name of the Boston-style cut had nothing to do with shipping containers. Consider the butt of a rifle or a cigar butt. Either crafty Bostonians were putting all sorts of things in barrels and shipping them south or "butt" was simply a generic term for, as Merriam-Webster phrases it, "the large or thicker end part of something"—the pork shoulder, in this case.
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