Cured pork top shoulder, a unique, rich whole muscle charcuterie. Recognized by its beautiful marbling striations that run through the center of the cut. Marinated in a rich blend of urfa biber pepper, white pepper, mace, smoked pimenton and garlic. It is washed with red wine and then fermented and hung to cure for four week.
Sliced penny-thick.
Pork, garlic, salt, spices, sodium nitrate
Kevin Ouzts is the Executive Charcutier and owner of The Spotted Trotter, which
he opened in June 2009 after an inspirational education at The Fatted Calf and The French Laundry in Northern California. A graduate of Le Cordon Bleu and former sous chef under James Beard Award Winning Chef Linton Hopkins at Restaurant Eugene, Chef Ouzts describes The Spotted Trotter as a "labor of love" concentrating on “Making Good Food The Right Way" by prioritizing the use of humanely-sourced proteins and sustainable ingredients from in and around the Southeast. All their products are crafted with care under the mantra of focusing on the "details" in good meat, and making it the right way.
Learn more about The Spotted Trotter
