Pork Shoulder Tandem 1.46 lbs

A fresh, hand-trimmed pork shoulder by Tandem — the cut that defines the Bulgarian Sunday lunch. Sold raw, ready for the oven, the slow cooker, or your own home-curing project.

This is a fresh raw pork shoulder — the same well-marbled cut that Bulgarian butchers have called svinski vrat (pork collar) or svinsko bouche (pork shoulder) for generations. It is not a cured or ready-to-eat product. It must be cooked before serving.

Cut and packed by Tandem — the brand that produces Bulgarian-style charcuterie and fresh meats in the USA — this is the same prime shoulder/collar that feeds Tandem’s celebrated Trakia dry-cured line. Buying it fresh gives you the muscle in its raw, unspiced form: rich fat marbling, deep red color, and a tender, forgiving texture that holds up beautifully to long cooking.

How to Cook It

Bulgarian-style oven roast: Score the fat cap, rub with salt, black pepper, paprika, and chubritsa (Bulgarian summer savory). Roast at 160°C / 325°F for about 25–30 minutes per pound until internal temperature reaches 88°C / 190°F for fall-apart tender. Add halved potatoes and onions to the pan in the last hour.

Slow cooker: Sear all sides in a hot pan, then transfer to a slow cooker with sliced onion, garlic, a cup of stock, and a generous tablespoon of lutenitsa. Cook on low for 7–8 hours.

Home curing: This is the cut professional charcutiers reach for. Dry-cure with salt, pepper, garlic, and fenugreek to make your own Trakia-style pressed pork shoulder — or grind for homemade Bulgarian sujuk and lukanka.

What Makes It Special

Made in the USA by Tandem in the authentic Bulgarian tradition — the same cut, butchering style, and quality grade used in the company’s celebrated dry-cured products. Sold fresh by the piece, so each customer receives a single whole shoulder rather than a pre-portioned tray. Ideal for cooks who want a generous family-size cut with the depth of flavor that only well-marbled shoulder muscle delivers.

Quick Facts

✓  Brand: Tandem
✓  Cut: Whole fresh pork shoulder/collar
✓  State: Raw — must be cooked before serving
✓  Avg. weight: ~1.00-1.50 lbs per piece (sold by the pound)
✓  Price: $8.99 per lb
✓  Volume discount: Buy 3 or more — save 5%
✓  Country of Manufacture: United States (authentic Bulgarian tradition)
✓  Storage: Keep refrigerated; freeze for longer storage
✓  SKU: TM23

Bulgarian Serving Tip

For the classic Bulgarian Sunday roast, season the shoulder generously with salt, freshly ground black pepper, sweet paprika, dried chubritsa (summer savory), and a few crushed garlic cloves. Sear it in a hot pan to develop a brown crust, then transfer to a deep clay gyuveche or roasting tin with halved waxy potatoes, sliced onion, and a glass of white wine. Roast slow and low until the meat pulls apart with a fork. Serve with shopska salad, warm pitka bread, and a generous spoon of lutenitsa on the side. The leftover juices make the best gravy.

Pairs perfectly with: Lutenitsa (LHDER) for braising and as a side, Bulgarian Cow Kashkaval 900g (CKY 900cow) to melt over slices, Bulgarian Cow Feta 400g vacuum (C400vac Cow) for the table, and Familia Fillo Pastry Sheets for leftover pulled pork banitsa the next day.

Frequently Asked Questions

Is this raw or cured?

This is a raw fresh meat cut — it must be cooked before serving. If you are looking for the ready-to-eat dry-cured version of pork shoulder by Tandem, that is sold separately as Trakia Dry Cured Pork Shoulder (SKU TM32) on Malincho.com.

How is it shipped?

Fresh meats are shipped refrigerated in insulated packaging from our Egg Harbor Township, NJ warehouse. Plan to refrigerate or freeze on arrival. For shipping questions, call 1-866-203-3525 or email [email protected].

What is the average piece size?

Each shoulder averages around 1.46 lbs. Because each piece is hand-cut and weighed individually, actual weights vary slightly. The product is priced per pound at $8.99, so the final price is calculated based on the actual weight of the piece you receive.

Is the bone in or out?

For exact specifications on the cut format, please contact Tandem or Malincho directly at 1-866-203-3525. We will confirm whether the current production batch is bone-in or boneless before you order.

Can I freeze it?

Yes — whole pork shoulder freezes well for up to 6 months. Wrap tightly in butcher paper or vacuum-seal before freezing. Thaw overnight in the refrigerator before cooking.

Can I use this to make my own Bulgarian charcuterie?

Absolutely — this is the cut traditionally used for home-cured Bulgarian specialties like kayserovan vrat (Trakia-style pressed pork collar). It can also be ground for homemade sujuk or lukanka. For a finished product without the curing wait, see our Tandem dry-cured range, including Trakia (TM32), Beef Sujuk (TM33), and Pork Sujuk (TM34).

What is the volume discount?

Buy 3 or more pieces in a single order and save 5% per piece. The discount applies automatically at checkout.

Why does Tandem produce in the USA?

Tandem produces Bulgarian-style meats in the USA so that customers in America can enjoy authentic Balkan flavor without the limitations and restrictions of importing fresh and cured meats from Bulgaria. Tandem follows traditional Bulgarian recipes, butchering practices, and quality standards while operating fully within USDA-inspected facilities.