Different types of pork cuts

Pig meat which has been labelled as pork is one of the most eaten meats in the world. Majority of the population of each country consumes pork. There are many types of pork cuts that are available and some of them are much more known than the rest. If you love eating this meat and you want a little bit knowledge about the cuts, then use this guide which will explain a few different cuts.

Whether it is trusted pork from Europe or even from your local farm, in general, the top of the pig, which is known as loin, is very tender in comparison to the meat from the bottom. Hocks and shoulders are much harder to cut should be cooked slow and low which will make the meat juicy and tender. Based on the location of where you live, the cuts might vary slightly.

The shoulder or butt

The pork butt is also known as the Boston butt which can be purchased a boneless roast from the local meat shop. It’s the perfect piece to slow, braising and low roasting or for barbecuing. The shoulder or butt piece will remain moist if you cook if for a long period of time.

 

Picnic ham

Right below the shoulder you will find the area known as Picnic ham. Picnic ham is actually the lower part of the shoulder and should not be confused with the rear leg area. This too is another tough and fatty area which is sold with the bone. You can smoke or braise the meat by slow cooking methods to keep the moisture of the meat in place. You can make cracklings if required with the fat cap.

 

Pork loin

Pork loin originates from the back of the pig. This is the most lean, large and tender area. This has to be roasted very slowly but you cannot use a lot of heat as this can become very dry.

 

Pork chops

Thin or thick, this is comes with bone or boneless as the meat is cut in a perpendicular angle from the spine. Frying and grilling at high heat will cook the fat well and keep it super delicious.

Pork belly

Pork belly is turned into bacon. Pork belly is cured, smoked and finally sliced before packed. Cooking the belly at 300 degrees is ideal so that the moisture is still locked in even after cooking for two hours. You can then let it cool, slice it up and crisp it into a pan.

There are other cuts such as spareribs, sirloin, baby back rips, country-style spareribs, leg ham, rear hock and front hock to chose from apart from the ones mentioned.

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