What part of the pork does Bondiola come from?

Bondiola comes from the Shoulder section of the pork.

Bondiola

Pork · Shoulder

GrillRoastCure

Also called

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Argentine pork shoulder/neck cut — descendant of the Italian *capocollo* / *coppa* tradition brought by 19th- and 20th-century Italian immigration. Two parallel uses at the carnicería counter: **fresh bondiola** is the upper shoulder/neck muscle sold whole or sliced for the parrilla — heavily marbled, slow-grilled at low heat for 3–4 hours, then sliced thick into juicy *sándwich de bondiola* served with chimichurri. **Cured bondiola** (*bondiola curada*) is the Argentine cold-cut version: dry-cured for several months, sliced paper-thin, served on cheese boards alongside salame and queso. The fresh-grilled version is the iconic parrilla bondiola; the cured version is the Italian-heritage charcuterie staple.

Names by country

Country	Name	Notes
🇦🇷Argentina	Bondiolaprimary	Argentine pork shoulder/neck cut, sold fresh for parrilla or cured as cold cut. Italian-immigration heritage from capocollo/coppa.
🇧🇷Brazil	Bondiola	Same Italian-heritage cut used in Brazilian Portuguese, especially in the southern Brazilian states with strong Italian immigration history (Rio Grande do Sul, Santa Catarina).

Free Bondiola reference card

Diagram, cooking notes, and 8 names on one printable page.

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Similar cuts

Pork neckapproximate

Adjacent and partially overlapping anatomy — bondiola sits between the upper shoulder and the neck/collar. Pork neck (échine / coppa di maiale) is the more strictly neck-and-collar cut; bondiola extends slightly further down into the shoulder.

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