These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Loosely analogous in cooking treatment — both are heavily-worked shoulder-area cuts that need long, slow cooking to break down. Anatomically distinct: cupim is the zebu-specific hump muscle, Boston butt is the upper shoulder.
| Country | Boston butt | Cupim |
|---|---|---|
| 🇺🇸United States | Boston butt | — |
| 🇬🇧United Kingdom | Pork shoulder | — |
| 🇫🇷France | Épaule de porc | — |
| 🇪🇸Spain | Paleta de cerdo | — |
| 🇦🇷Argentina | Paleta de cerdo | — |
| 🇲🇽Mexico | Paleta de cerdo | — |
| 🇵🇹Portugal | Pá de porco | Cupim |
| 🇧🇷Brazil | Paleta suína | Cupim |
| 🇮🇹Italy | Coppa di spalla | — |
| 🇩🇪Germany | Schweinekamm | — |
Source this cut
Equipment
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