$$ · roasts, smokers, and long cooks
Track a brisket overnight without opening the lid
Monitoring large cuts where opening the smoker or oven would cost heat.
ThermoPro TP20 Wireless Meat Thermometer
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Same anatomical primal — Boston butt and bondiola both come from the upper shoulder area of the pig. Boston butt is the US slow-smoke/pulled-pork tradition; bondiola is the Argentine parrilla / Italian-charcuterie tradition. Same cut, different traditions.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Bondiola | Boston butt |
|---|---|---|
| 🇺🇸United States | — | Boston butt |
| 🇬🇧United Kingdom | — | Pork shoulder |
| 🇫🇷France | — | Épaule de porc |
| 🇪🇸Spain | — | Paleta de cerdo |
| 🇦🇷Argentina | Bondiola | Paleta de cerdo |
| 🇲🇽Mexico | — | Paleta de cerdo |
| 🇵🇹Portugal | — | Pá de porco |
| 🇧🇷Brazil | Bondiola | Paleta suína |
| 🇮🇹Italy | — | Coppa di spalla |
| 🇩🇪Germany | — | Schweinekamm |
$$ · roasts, smokers, and long cooks
Monitoring large cuts where opening the smoker or oven would cost heat.
ThermoPro TP20 Wireless Meat Thermometer
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