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Old 03-05-2014, 12:45 PM   #11
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Originally Posted by Aunt Bea View Post
My grandmother called a smoked picnic or smoked pork shoulder a callie or caly ham. She always made it as a boiled dinner instead of corned beef and the leftover broth eventually became split pea soup.

The folks at the NY Times say it is short for California.

Q&A - NYTimes.com
Ah Ha! So someone else has heard that name used! Thanks. But I do remember that it definitely wasn't a smoked cut.

From that link you gave:

"The unsmoked version of a picnic shoulder is known as a fresh shoulder-arm picnic. It may be baked or simmered in a liquid." (Or a California-style cut---- which is strange because my parents thought Calif. was on the edge of the earth from where they lived in Missouri! )
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Old 03-05-2014, 01:10 PM   #12
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"collar" is a known descriptor for pork cuts

see if this rings any bells:

One Bite: Pork Collar From the Butcher & Larder | Bleader | Chicago
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Old 03-05-2014, 01:13 PM   #13
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Originally Posted by dcSaute View Post
"collar" is a known descriptor for pork cuts

see if this rings any bells:

One Bite: Pork Collar From the Butcher & Larder | Bleader | Chicago
THANK YOU--- thank you! That's one of the site I visited yesterday.
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Old 03-05-2014, 02:10 PM   #14
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is it also called Collar?
Thank you---- I knew that but have you heard it called a Collar, in the U.S.? Seems from what I've read it's higher up on the shoulder than a Boston Butt.
Have a look at this How do I cook with a pork collar? - Cornish Food Market

If you don't know what it's called in the US take a picture to a decent butcher.
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Old 03-05-2014, 03:05 PM   #15
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Have a look at this How do I cook with a pork collar? - Cornish Food Market

If you don't know what it's called in the US take a picture to a decent butcher.
Or maybe I should just move to Cornwall.
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Old 03-06-2014, 01:29 PM   #16
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cave - glad it helped.

most of the 'collar' & associated cuts are more focused on roasting than a wet braise. depending on the region, you'll find multiple cuts of 'collar' - chops / steaks / etc.

as you are harking back to yonder "good ole daze" - be aware the Thoroughly Modern Piggy is seriously different from 30+/- years back.

hogs have been selectively bred (& fed) for lean meat; max. pounds per animal. the new "Other White Meat" may not meet your expectations / recollections. in which case you'll need to seek out a butcher with access to the old heirloom breeds.
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Old 03-06-2014, 01:41 PM   #17
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cave - glad it helped.

most of the 'collar' & associated cuts are more focused on roasting than a wet braise. depending on the region, you'll find multiple cuts of 'collar' - chops / steaks / etc.

as you are harking back to yonder "good ole daze" - be aware the Thoroughly Modern Piggy is seriously different from 30+/- years back.

hogs have been selectively bred (& fed) for lean meat; max. pounds per animal. the new "Other White Meat" may not meet your expectations / recollections. in which case you'll need to seek out a butcher with access to the old heirloom breeds.
Yes I'm aware that the New Miss Piggy is leaner----- which may be right for some people but I do like the flavor that fat imparts. I often shop at markets that will offer less expensive meats in the hopes of finding pork that is fattier. My local 'whole foods' type market just isn't the place to find them.
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