Just learned something you old timers probably know but i'll bet a lot of the newer people don't. Went to pick up a couple butts on sale and noticed they had an expiration date way out there. like two months. Now Im use to seeing days or a week but not that long. Struck up a talk with the in house butcher and he said some butts are brine d when you get them so they can last longer in the store, Trouble is you take it home and cure it now you have double nitrates in it. So I guess I'm just trying to say look at them real good. Make sure there not cured. Be safe.
I have never heard, or seen butts sold like this that were not labeled as a processed food. I'm not sure if you received correct information from the person behind the counter. A lot of pork products these days are "enhanced" with salt, phosphates, and other additive but not with nitrites. I've seen that on leaner cuts of pork, but not butts. If they were cure or enhanced it would have to be labeled, unless the meat cutter repackage the butts and did not relabel properly.
The reason the pork is "enhanced" is to keep it more moist after it is cooked. I avoid "enhanced" pork because the phosphates tend to leave a metallic aftertaste, and if you want to cure it comes out too salt. Cryovac extend the shelf life of meat, but not by a couple of months. Just in case this is something that I'm going to keep an eye on.
Well don't know. But I wouldn't want a enhanced one either. Sure might screw up a good bunch of meat.
You will be surprise of how much pork is enhanced; it's getting common. So common that I see many stores in my area advertising "all natural" "nothing added" to let customers know the pork hasn't been enhanced. Check the labeling when you purchase loins, baby backs pork and spare ribs.
I have noticed all pork processed by Hormel is "enhanced"
Sounds.like best to watch and not buy them. Don't know how a person could compensate not knowing exactly what they put in it.