Ibérico Shoulder butt, despite the name, does not come from anywhere near the butt of the pig! It’s actually an American style cut from the upper part of the shoulder, or the collar butt with the blade bone attached. A meat of great quality and excellent texture. It is a fibrous cut of great flavor and with the perfect balance of intramuscular fat. The result is a tender and juicy meat. Ideal for low & slow cooking.