Boned, cooked shoulder fillet (1.1 kg)

Among our charcuterie and butchery specialties, the bone-in cooked pork shoulder fillet is a standout product. This cut of meat, taken from the pork shoulder, is carefully prepared, smoked in our traditional smokehouse, and slow-cooked. Its intense flavor and melt-in-your-mouth texture make it a must-try for lovers of flavorful, authentic meats.
The bone-in cooked shoulder fillet is prized for its tenderness and rich flavor. Located in the pork shoulder, this meat will surprise you with its tender texture. The presence of the bone further enriches the aromas during cooking, offering an incomparable taste experience.

At Papy Gaby, every bone-in cooked shoulder fillet is prepared using a traditional method. After being carefully cured to enhance the meat’s natural flavors, it is smoked over softwood in our traditional smokehouse and slowly cooked to ensure exceptional tenderness. The shoulder is cooked in a bag with its own juices to ensure pasteurization.
The delicate smoking process imparts subtle woody notes and an incomparable flavor to the meat.
At Tuyé du Papy Gaby, we are committed to showcasing our local products and ensuring impeccable quality. Our meats are rigorously selected and processed using traditional techniques. Each piece of bone-in cooked shoulder fillet is thus a tribute to the craftsmanship and flavors of yesteryear.

The bone-in cooked shoulder fillet is perfect for a variety of dishes. It can be enjoyed hot or cold, served with potatoes, sauerkraut, lentils, or slow-cooked vegetables. Easy to prepare, it fits perfectly into traditional, home-style cooking, adding a touch of indulgence to every meal.
Whether for a family meal, a special occasion, or simply to treat yourself, this flavorful meat will offer you a unique culinary experience. Let yourself be tempted by its authentic taste and incomparable tenderness!

Preparation tips:
Serve cold : Remove the shoulder from the bag and discard the gelatin. Slice the meat.
To serve hot : Place the unopened package in very hot water and let it simmer for 1 hour.

Made by Papy Gaby's Tuyé