A trip to Italy inspired Belmont Butchery's Chris Mattera to create this braised dish. "In Italy, it's easy to imagine someone saying, 'Well, all we have is some pork, cream and a lemon—let's put it in the oven and see what happens,'" Mattera says. What happens with a big cut like this picnic shoulder is that the pork infuses the cream with rich flavor. Mattera also recommends trying this recipe with Boston butt or even rib roast. More Braising Recipes
Mattera's pork is tender and tangy (thanks to the lemon), making it an ideal partner for Chianti. Created primarily from the Sangiovese grape, Chianti tends to combine light earthiness with tart acidity.