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Bondiola is known in English as Boston butt.
Also called
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). |
Classic recipe
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