The meat of the shoulder, like the leg, is darker in color and much fatter than the meat of the pigs that we normally get on the table. The meat is also a lot stiffer. It is permeated with tendons and tendons and so clearly needs to be simmered much longer before it is tasty. The parts with a lot of tendons and tendons* are often used for a stew or boar goulash.
Supplied per 1 kilo per piece with bone.