Shoulder – round

Forequarter of Pork

Remove the foot at the joint as illustrated.

Make a mark on the first rib 10 mm from the edge of the neck bone and cut and saw through the rib bones parallel with the backline. 

Remove the collar by following the natural seams and … 

… the brisket ribs taking care not to cut into the underlying brisket muscle.

Remove the excess fat and rind by following the contours of the shoulder.

Shoulder – round.