When I was young (1930 – 1940) my Mother would send me to the meat market to buy, what she called, “Barbeque”.
The butcher would cut off thin slices from a roast size piece of meat tied up with string.
My Mother would heat these slices in Barbeque sauce and serve it, (open face) on white bread.
I have asked for this at a number of local meat counters but, they do not know what I am talking about.
Can anyone shed some light on what I am looking for? Some of my questions are:
What is its current “official” name of this product? (What do I ask for?)
What type meat is it? (I am pretty sure it is pork of some sort – maybe shoulder).
How is it processed? (Cured, smoked? )
Where can I buy it?
Thanks for any info you can provide.