Cured Pork Top Shoulder - Whole Muscle – A Unique, rich whole muscle Charcuterie. Recognized by its beautiful marbling striations that run through the center of the cut. Marinated in a rich blend of Urfa Biber Pepper, White Pepper, Mace, Smoked Pimenton and Garlic. It is washed with Red Wine and then Fermented and hung to cure for 4 weeks in our curing cave. This is a delicate but rich whole muscle that pairs well with the contrasting mouth feels of Sharp Goats and Cow’s milk Cheeses. Accompanied with Red Wine, Madeira and Vermouths makes a delicious pairing.