Pork Stew Boneless 1lb

blade shoulder (aka pork butt, Boston butt), which comes from higher on the foreleg (closer to the backbone and shoulder blade bone) and is full of intramuscular fat (marbling!).

Pork Neck Bones have a small amount of meat on them, but when simmered for a few hours, they add rich flavor to broths and sauces. A number of soul food recipes like collards and gumbos call for Neck Bones, but our favorite use of Pork Neck Bones is in Spaghetti Sauce.

Pork liver has very large amounts of protein, vitamin A, B-complex vitamins, copper, iron and selenium. These are all nutrients that are essential for your health.

Buttons are small circular bones about the size of a 50-cent piece that are cut from the back end of the pork loin, past the rear end of the actual rib cage. There are usually 4 or 5 of them in a set. The meat is about the same as what you would find with baby backs, only usually thinner.