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.
Translation takeaway
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.
Keep Bondiola and Boston butt together in your notebook.
Names by country
| 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 |