"Sqwertz" > wrote in message
...
> On Tue, 30 Mar 2010 11:21:53 -0400, KW wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>>I went to order my leg of pork and this year they said they'll only
>>> be carrying the steamship style leg of pork.
>>>
>>> From looking around (at pictures mostly) it looks like this is a
>>> mostly skinless leg, trimmed of some exterior fat, with a frenched
>>> shin or thigh bone and a squared butt.
>>>
>>> Price: $3/lb. Which is 3x the cost I'm used to paying for a whole
>>> fresh ham. Does anybody know exactly how this cut is made? Is it
>>> both the butt and shank section? Or just the butt?
>>
>> It appears to be the shank and butt with most of the shank meat removed
>> to
>> expose the bone for better presentation.
>>
>> http://www.berksupreme.com/berkshire...2572190067BA55
>
> I saw that picture earlier and it didn't helop me understand. That
> skin bone is making a 45-degree trun erigh under there and going
> through the center of the roast. Once you take a few slices off
> there, it's not going to be easy to carve - it's carving station
> attraction is gone.

Very true.

>
> Is this all just a hoaky way to sell and present a cheap piece of
> swine?
>
That would be my philosophy. Saw on the same (or maybe another) where the
asking price was $99 for what is a 13-15lb hunk o meat under the Steamship
Leg of Pork moniker. I can buy Boston Butts every day for $1.29 per pound
and occaisionally on sale for $.88-$.99 per lb.

KW
> -sw