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Cuts of Pork

Head – Rich, fatty & greasy in texture. It is commonly cooked to make brawn (head cheese), stocks and soups

Belly – Pork Belly is stomach portion which contains high-quality protein from the lean cuts. It is uncured, un-smoked and un-sliced bacon

Ham – It is from Pig’s hind leg which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams)

Fresh pork ham slices on cutting board over dark background

Spare Ribs – It is a cut from lower portion of pig especially from the belly and breastbone, behind the shoulder, and include 11 to 13 long bones.

Ribs – The ribcage of meat & bones together is cut into usable pieces, prepared by smoking, grilling, or baking.

Lion – It is cut of meat created from the tissue along the top side of the rib cage

Butt – Cut of meat from upper part of the shoulder on front leg. It is used as stew meat.

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