Guide To Cuts Of Pork

Pork is a delicious meat and it is especially nice when served with one of your favorite homemade gravy recipes. There are various cuts of this type of meat and each one has different preparation methods.

The Most Popular Cuts

Meat Casseroles

The premium joint is considered to be the leg, which is great when you roast it. The leg is very lean, which makes it more expensive. You can also get diced leg meat for stir-frying or grilling or leg steaks. The leg can also be cured to make gammon steak, gammon roasting joints, and ham. High quality bacon comes from the leg too.

Hock is a cheap cut and it needs a long cooking time to make it tender. It is good in braised dishes, to add flavor and richness, as well as in stews and soups. Hock is nearly always sold smoked.

Chump normally comes as steaks or chops although you can also buy small joints of chump. It is medium-priced and can be grilled, roasted, or fried. Pork belly is where bacon comes from. It can be slow roasted as a joint or used to make casseroles. Smaller pieces can be grilled. Chump is often sold boned and it can be stuffed and rolled.

You will find the loin running across the back of the pig and this is where a lot of bone-in chops come from. Bone-in or boneless joints can also come from the loin and boneless ones can be stuffed and rolled. The loin can be cured to make bacon. A lot of loin cuts are moderately priced but the big roasting joints can be costly.

The shoulder is a cheap part of the pig and you can roast it. It can be cut into cubes for kabobs or casseroles or ground for sausages. The shoulder has a rich taste. Pork ribs are cheap to buy because they contain a lot of bone. This is where spare ribs come from. The ribs have some meat on them but not enough to call them chops. Ribs are great if you grill or roast them. You can get the ribs as a joint and roast them like a rack of lamb.

The neck end, or collar, can be cut into steaks or chops. It can also be ground or diced. This part of the pig is quite fatty and does not dry out quickly, so you can cook it for a long time. The neck end, or collar, is one of the cheaper parts of the pig and it can be cured to make bacon-boiling joints.

The Least Used Cuts

The cheapest part of the pig would be the feet or trotters. Some high-class restaurants are reintroducing this item to their menus but the trotters have not been popular, at least not in the United States, for about thirty years.

The feet are suitable for moist slow cooking. The head of the animal is rarely consumed in western countries, apart from making brawn. It is very cheap though and can be used to flavor soups and stock recipes.

Guide To Cuts Of Pork

If you want to experiment with some different cuts of pork, you might also enjoy making a gravy recipe to serve with the meat. Maybe you have already made a pork gravy recipe or biscuits and gravy recipe for the family.

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