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Pork
Click on the cut of meat to find out more.
Head
The
head of the pig is rarely used these days but it
is a fine base for soups and stocks. The most
common use of the head is for making brawn when
boiled with herbs and seasoning.
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Spare Rib
Spare rib is the meat than is left when the
chops have been removed. Spare rib can be
inexpensive as there is a large proportion of
bone but when marinated and frilled or barbecued
it makes a fine piece of meat. The spare rib can
be sold whole and roasted in the same way as a
rack of lamb.
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Hand
The
hand of pork is a traditional roasting joint
from the foreleg of the animal. The meat is
often cured on the bone to make ham or turned
into tasty sausages. Alternatively the meat can
be cubed for casseroles.
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Hock & Fore Foot
The
hock of the pig is an inexpensive cut of pork
which is usually smoked. The hock and fore foot
must be cooked slowly and kept moist but goes
well in soups and stews.
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Loin
The
pork loin from the back of the animal provides
several cuts of meat. The loin provides pork
chops and can also be used as a good quality
roasting joint. As with many joints it can be
boned and rolled ready for stuffing as well as
roasted on the bone. The loin also provides a
good range of bacon from lean to streaky.
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Belly
Belly pork is one of the least expensive cuts of
pork as it has a relatively high fat content.
Strips of belly pork are good for the barbecue
or go well in a casserole when cut into cubes.
Large belly joints can be slow roasted with a
fine crackling and bacon is also produced from
the belly.
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Chump
The
chump of the animal is a mid-range piece of pork
which is usually sold as either chops or steaks
suitable for the grill or the frying pan. The
chump can also be bought as a small roasting
joint.
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Leg
The
leg of pork is the prime cut of pork. It makes
an excellent roasting meat although it can also
be cut as steaks or stripped and used as
stir-fry meat. High-quality bacon is produced
from the leg and the meat can be cured and
turned into ham.
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Hind Foot
The
hind foot or trotter is no longer popular in
Britain having fallen out of favour. The meat is
suitable for slow cooking to maintain moisture.
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