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Best Butcher for Pork? (for Zuni mock porchetta)

Missy P. | Dec 14, 200405:16 PM

I'm planning on making Judy Rodger's Mock Porchetta and I'd like to get recommendations of where to buy the most flavorful pork -- East Bay preferred. She asks for a 2.5 - 3 lb. boneless shoulder butt roast. Should I pre-order this cut?

I don't cook a lot of meat, so I'm at a bit of a loss. I saw they did have this cut at Berkeley Bowl, but it wasn't Niman Ranch or Du Breton, and I'd prefer to buy from one of those free-range/hormone-antibiofic-free/organic, etc. producers.

Any recommendations on butchers? Any experience with this recipe, by chance?

Thanks for any help!


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