Contradictory to its name, it’s a cut from the shoulder. The cut to choose for slow cooking or BBQing. This is how you make a crowd-pleasing pulled pork feast. Nice on a sandwich with coleslaw and a cold Bintang.

The farmers take pride in raising their Balinese black heritage pigs. These organic, chemical-free pigs taste how pork should taste.

Ray and Eelke, the founders of Locavore, love working with fine meat, and ensure that all the meat in their new butcher shop is cruelty-free. They have been experimenting for years to perfect their own range of charcuterie. In the bright kitchen behind the shop, chefs produce fresh and air-cured sausages, pates, professional cuts of meat, and other delicacies. Following a nose to tail philosophy, all parts of the organic pastured pigs from Payangan are sure to be of use in their butchery. Organically fed pigs, without additives or antibiotics.