Question about a tough pork shoulder seam

I had a pork shoulder from a Berkshire cross that took me nearly 45 minutes to break down yesterday because of one stubborn seam. The connective tissue between the coppa and the picnic was just fused, and my boning knife kept slipping. I ended up using a small, stiff blade from my Victorinox set to slowly work it apart. Has anyone else run into a cut that just wouldn't separate cleanly?

4 comments

4 Comments

sean_green442mo ago

Yeah I mean, it's not just Berkshires. I've had the same thing happen with other breeds too, idk if it's the pig or just how that one muscle decided to grow.

rowanhernandez2mo ago

Read somewhere that Berkshire pigs have way more connective tissue, makes them a pain to break down but great for flavor. That stiff blade trick is smart, sometimes you just need a different tool for the job.

moore.beth2mo ago

Had the same issue with a Duroc last fall. Switched to a heavier cleaver halfway through and it was a total game changer. That extra weight just powers through the gristle and those tough joints. You're right, the flavor is worth the fight but man does it test your gear. Found my usual boning knife just couldn't handle it.

dixon.james1mo ago

Way more connective tissue" is exactly right. I had a Berkshire shoulder that was like trying to cut through a bike tire with a butter knife. Switched to a stiff, thin blade like a honesuki and it made a world of difference, no more fighting the meat. The flavor is unreal though, like night and day compared to standard pork.