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I think they are imaginatively called 'Hungerford Butchers' lol This is their address: 9 High St Hungerford, West Berkshire RG17 0DN

Am off to pick up a pork shoulder from them later today.

Lol! Great, thanks

The only butcher i use in Swindon is B.V Berry & Son in Wroughton as i've found the quality of their meat hard to beat. They have whole sides of pork, lamb and beef, so you can get whatever cut you want and also dry age their meat which really makes a difference to the taste.

Thanks Ed, that's perfect, I work just of J16 of the M4, so Wroughton is only a few minutes away......I'll give them a try. Do they know the US terminology I.e. Pork Butt etc ?

Dduffs71 wrote:Thanks Ed, that's perfect, I work just of J16 of the M4, so Wroughton is only a few minutes away......I'll give them a try. Do they know the US terminology I.e. Pork Butt etc ?

No but if you are looking for a pork butt ask them for a neck end pork shoulder with the paddle bone in, but with the spine removed.

If looking for a brisket, ask for a whole boneless brisket and you can get them to cut it to the size you want.

These will get you what you're looking for.

Another thumbs up for the butcher on the bridge in Newbury, really good quality & decent value.

Thanks Ed

Just spoke to my local butcher and he had no idea what I was asking for. After asking for a Full Shoulder with the hock end cut off, squared with the blade bone in I think he know what I'm after..... We'll see tomorrow!

My butcher is now pretty much au fait with US terminology, but when I first visited him for a cut for smoking we had a lengthy discussion about what was what. My understanding from that conversation (though it may be wrong!):

Shoulder in the US is butchered into two cuts, the "boston butt" which as Ed says is the neck end with the paddle aka blade bone in. The end nearer the hock is the "picnic roast".

UK butchers refer to the neck end as the pork hand. The picnic roast is the spring.

Please correct me if I am wrong someone!

After doing a 1 day butchery course on half a pig about a month ago I think you are pretty much right apart from the hand - this is the lower part of shoulder (near the hock) the upper part (neck end) is just referred to as the shoulder. My butcher in Plymouth gave me exactly what I wanted when I asked for a shoulder joint, blade in. Hope that helps.