Chefs will tell you that the front end of any animal is the best eating. The shoulder of pig does more work than a hind leg as its a little known fact that they carry more of their weight at the front than the back. This means that the shoulder has lots more muscle groups and more areas for fat marbling. So imagine the tastiest bit of pork, dry cured and then smoked over oak. I know my mouth is watering writing about it.
We have a smoked collar joint which is essentially a boned and rolled shoulder, cured and smoked like our other bacons. However if you take it in the piece rather than sliced you can treat it like a gammon. Soak it over night covered, in cold water, then boil in fresh water or bake just like you would with a gammon. You can cook it with the skin on for the crackling or remove the skin and glaze with treacle for the last few minutes of baking. Eat it hot with baked potatoes and cabbage or cold with crusty bread and pickles. Good with cold beer, wine, mulled or otherwise. On Halloween, Bonfire night or….. or…. is it too early……christmas?
Quite simply in flavour terms the best eating you can get and in value terms unsurpassable.