Fabio, surely you can find a good butcher in Rome. I'm an American who lived in Spigno Monferrato for many years. A few km away there was a butcher shop at Agriturismo San Desidero with a butcher willing to sell me specialty cuts in spite of my poor Italian. Boston Butt? I just translated that to spalla di maiale and he was happy to cut and trim them for me. The fact that he raised his own pigs was a bonus. He also made various sausages for me using recipes which he found shocking because they contained so much fat. My American style pork and sage breakfast sausage was new to him, but after I gave him a taste, he made some for himself.
I like sausage pizzas but I couldn't get what I knew as "Italian sausage" in Italy. Pork sausage links were available everywhere, but normally it was just pork. I like mine with fennel, hot pepper flakes, and a little garlic. I'm happy to say my butcher was willing to follow my recipe and again, he was adventurous enough to make some for himself.
I got the same strange looks when buying hamburger meat. Hamburgers are not unknown of course, but I never met an Italian who had actually cooked one. Friends used to ask me to throw another party just so they could get "a real American hamburger". I used to call ahead and ask my butcher to start saving up beef fat so he could grind beef with 30% fat. Onlookers at the butcher shop were horrified because most Italian ground beef is very lean. Yet these same people would elbow you aside to get at a piece of "lardo" which is pure fatback; i.e. 100% pig fat. Go figure.
This magnificent butcher enjoyed helping me with whatever crazy cooking scheme I had in mind. For instance, I love grilled or pan fried flank steak, a cut unknown to my Italian friends. But after showing my butcher a photograph and a diagram, he was happy to sell me just what I wanted. In addition to several grills and a fantastic wood-fired pizza oven, I had an offset smoker for brisket, Texas style. Brisket, at least in North Italy where I lived, is nearly always ground but again my guy provided me with beautiful briskets once I showed him a photo of what I wanted. Sad to say, real butcher shops are nearly unknown here in America these days and I miss my Italian butchers.
The biggest surprise to my friends was the turkey frying gear I brought with me. As you know, Italians eat a lot of turkey, but what you see in the grocery store is invariably cut into pieces. I had to order whole turkeys a week in advance. When I explained I was going to plunge the entire thing into a gigantic pot of hot oil, most people thought I was lying. But fried turkey turned out to be a big hit at my large garden parties. On one occasion I did a turkey fry for 50 guests. When I returned to America I gave my frying gear to my best friend Paolo who is now the turkey frying king of Southern Piemonte.
I guess I got off track with my nostalgic memories. Sorry.
Anyway, I'm certain you can fine a good butcher shop in Roma who will cut and trim pork shoulders for you.
. I work for an International Company as Credit & Procurarment manager (if my Company survives to covid19 impact) , I'm married, still no Kids but a wonderful, lazy Golden retriever named Samantha. So, I Wish you all a nice Easter and thank you for approve my request ti join the group.
You are again right, my wife is jelous of my butcher ahahaha. There is here a company that imports meat form USA, but it is really really expensive. A Brisket is around 700€. Keep in touch, stay safe and a big big hug from your Italy.