Content provided by Derrick Ash, Director, National Marketing, Canada Pork
Maximizing Value – Shoulder Blade (Butt) Capicola, Boneless
The capicola is prepared from the shoulder blade and is free of all bones, cartilage and skin. Also known as the collar butt, it is easy to work with and offers multiple options to maximize usable yield, perfect for both retail and foodservice operators.
This particular muscle portion provides an excellent opportunity to maximize meat case offerings in both Spring/Summer (Grilling) and Fall/Winter (Oven, Stove Top).
The shoulder cuts not only represent great value to consumer, they are extremely flavourful and juicy—a great product whether grilled or slow roasted.
Pork shoulder blade, capicola steak, boneless
The pork shoulder blade capicola steak provides a portion size that makes sense for today’s consumer. One of the significant benefits of the capicola steak is size. Retailers and food service operators can cut the portion a little thicker while still maintaining an appealing price point. A thicker-cut portion will also help manage end-point doneness and overall palatability.
Pork shoulder blade cubes for kebobs
Merchandising kebob cubes from the pork shoulder is a great option. The amount of fat in the shoulder enhances the flavour of the kebob, much like the capicola steaks. Grilled or slowly cooked kebob cubes cut from the pork shoulder will become succulent, especially when prepared using a flavored marinade.
Pork shoulder blade, capicola roast, boneless
Roasting meat in the summer is something consumers may not consider, but a capicola roast slow-roasted over indirect heat is a great way to spend the afternoon, entertaining friends while the smell of roasted pork wafts through the air. The capicola roast can be marinated, then slow-roasted, making the perfect pulled pork sandwich or carved into slices for plate presentation.
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