Pork Butts Tandem 1.03 lbs

A cold-weather classic from the Eastern European table — smoked pork butts cured and slow-smoked in the Bulgarian tradition by Tandem. Rich, deeply aromatic, and built for the kind of slow cooking that fills a kitchen with warmth. Made in the USA.

About These Smoked Pork Butts

Smoked pork butts — known as pusheni svinski butcheta in Bulgarian — are a cornerstone of Eastern European cold-weather cooking. The pork is brined, seasoned, and then slow-smoked at low temperature using the traditional smokehouse method, infusing the meat all the way to the bone with a deep, wood-smoke character that no shortcut can replicate. The result is pork with genuine smokehouse flavor: rich fat, tender connective tissue, and a beautifully burnished outer layer.

Tandem produces these smoked pork butts in the United States following the authentic Eastern European tradition — the same approach that has made smoked pork a defining ingredient of Bulgarian, Czech, Hungarian, and Polish winter cooking for centuries.

How to Use Them

These smoked pork butts are fully cured and smoked, making them ready to eat as-is or — far more rewarding — to braise low and slow until the meat falls effortlessly off the bone. Simmer with sauerkraut, onions, and caraway for a classic Bulgarian-style kiselo zele s but (sauerkraut with smoked pork) that is the ultimate cold-night comfort dish. They also add profound depth to bean soups, lentil stews, and braised cabbage rolls. The smoked fat renders beautifully and seasons an entire pot.

What Makes Them Special

The slow smokehouse process Tandem uses cannot be rushed — it is what separates a genuinely smoky, complex piece of pork from the artificially flavored shortcut products that fill most supermarket shelves. The smoke penetrates deep into the meat during the low-temperature curing phase, so even after two hours of braising the smoke flavor remains present rather than cooking off. No artificial smoke flavoring, no shortcuts — just pork, salt, and real wood smoke.

Quick Facts

✓  Product type: Smoked pork butts (cured and slow-smoked)
✓  Meat: Pork — bone-in
✓  Process: Brined, seasoned, slow-smoked in the Eastern European tradition
✓  Serving: Ready to eat, or braise/slow-cook for best results
✓  Brand: Tandem
✓  Weight: Approx. 1.00 lbs (sold by weight)
✓  Origin: Made in the USA in the authentic Eastern European tradition
✓  No artificial smoke flavoring
✓  SKU: TM21
✓  Items per case: 10-20

Bulgarian Serving Tip

In Bulgaria, the winter dish kiselo zele s pusheno svinsko (sauerkraut with smoked pork) is as beloved and culturally central as a Sunday roast. Place the smoked pork but in a deep pot with a jar of sauerkraut, a handful of whole black peppercorns, a bay leaf, and enough water to cover. Simmer on low for 2—2.5 hours until the meat slides off the bone. Serve in deep bowls with crusty bread and a sharp Bulgarian mustard alongside a glass of cold red wine or Rakia. This is the dish Bulgarian grandmothers make every winter — and Tandem makes it possible in the USA.

Pairs perfectly with: Smoked Chicken Drums by Tandem (SKU: TM272) for a mixed smoked meat spread, and Bulgarian Cow Kashkaval (SKU: CKY 450cow) to round out a cold-weather deli platter.

Frequently Asked Questions

Are these smoked pork butts fully cooked?

Yes — the pork butts are fully cured and smoked, making them safe to eat without further cooking. However, they reach their full potential after slow-braising for 1.5—2.5 hours, which renders the fat, softens the connective tissue, and allows the smoke flavor to infuse the cooking liquid. Eating them cold or thinly sliced is also perfectly fine as a charcuterie option.

What is the best way to cook smoked pork butts?

The classic Eastern European method is braising: submerge the pork but in water or broth with sauerkraut, onions, caraway seeds, bay leaves, and peppercorns. Bring to a gentle simmer and cook covered for 2—2.5 hours on low heat. The meat will become fork-tender and the braising liquid transforms into a deeply smoky, savory broth. Alternatively, slow-cook in a Crock-Pot on LOW for 6—7 hours with similar aromatics for an even more effortless result.

Is this product imported from Bulgaria?

No — Tandem’s smoked pork butts are made in the United States following the authentic Eastern European curing and smoking tradition. They are produced under USDA-compliant standards on American soil, preserving the traditional smokehouse flavor profile.

How do I store smoked pork butts?

Keep refrigerated. Unopened, follow the use-by date on the packaging. Once opened or after cooking, store in an airtight container in the refrigerator and consume within 3—4 days. Smoked pork butts also freeze very well — wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before use.

How are these different from the Smoked Chicken Drums?

The Smoked Chicken Drums (SKU: TM272) are lighter, leaner, and ideal served cold straight from the pack as a quick snack or meze item. The pork butts are richer, fattier, and built for slow cooking — they are primarily a cooking ingredient that transforms a pot of sauerkraut or bean soup into a full, deeply flavored meal rather than a ready-to-eat cold-cut product.

What does "sold by lbs" mean for this product?

Each unit is a whole pork butt piece weighing approximately 1.00 lbs. Because these are natural bone-in cuts, individual pieces may vary slightly in weight. The price is calculated by pound weight. If you have questions about the exact weight or portion you will receive, contact Malincho at [email protected] or call 1-866-203-3525.