Cut of pork

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Almost an entire pig is edible. There are multiple naming systems that exist for cuts of meat from the pig in America, Britain, Germany, France, and other countries.

British and American cuts[edit]

Trotters Trotters Belly Loin Hock Hock Leg / Ham
British cuts of pork
American cuts of pork
  • Head: This can be used to make brawn, stocks, and soups. After boiling, the ears can be fried or baked and eaten separately.
  • Spare rib roast/spare rib joint/blade shoulder/shoulder butt:[1] This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon." It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area, and may contain the shoulder blade.
  • Hand/arm shoulder/arm picnic:[1] This can be cured on the bone to make a ham-like product, or to be used in sausages.
  • Loin: This can be cured to make back bacon or Canadian-style bacon. The loin and belly can be cured together to make a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat. This high quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration.[2]
  • Fatback: The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard.
  • Belly/side: The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Pork belly may be rolled for roasting or cut for streaky bacon.
  • Legs/hams: Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).
  • Trotters: Both the front and hind trotters can be cooked and eaten. They are colloquially known as "pigs feet" in the Southern United States.[3]
  • Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. St. Louis–style spareribs have the sternum, cartilage, and skirt meat removed.
  • Knuckles, intestines, jowls (cheek) and all other parts of the pig may also be eaten.
  • Tail: The tail has very little meat, but many people enjoy the flavour. It can be roasted or fried, which makes the skin become crisp, and the bone soft. It has a strong flavour.[3]

Dutch cuts[edit]

Dutch pork cuts
  1. Varkenskop voor hoofdkaas (zult) en worst
  2. Wangvlees voor worst
  3. Rugspek
  4. Spiering (Vlaams), halskarbonade (Nederlands) voor braad- en grillvlees
  5. Borstvlees
  6. Ribkarbonade
  7. Lende- of haaskarbonade
  8. Varkenshaas, varkensmedaillons
  9. Varkensbuik voor speklappen, buikribben (spareribs) en katenspek
  10. Buikvlees voor speklappen
  11. Varkensschouder (voor schouderham)
  12. Ham voor hamlappen en schnitzel
  13. Hiel, voor maaltijdsoepen
  14. Onderpoot (snert)
  15. Staart

3, 4, 6 en 7 vormen samen bacon.

Finnish cuts[edit]

Finnish pork cuts



1. Pää[4]

2. Kaula[4]

3. ?

4. Etuselkä
Luuton osa on kasleri eli niska. Uunipaistiksi, leikkeisiin, pihveihin, paistirulliksi, talouskyljyksiin, kastikkeisiin, pataruokiin.[5]

5. Rinta

6. Kyljysselkä
Ulkofilee, sisäfilee ja luinen kyljysselkä. Porsaankyljykset.[5]

7. Ulkofilee
Uunissa kypsennettäväksi, pihveiksi ja leikkeiksi.[5]

8. Sisäfilee (tenderloin)
Possun arvokkain ja murein osa. Kokonaiseksi paistiksi, viipaleiksi, leikkeiksi, noisetteiksi, grilliin.[5]

9. Kylki
Possun rasvaisin osa. Kastikelihaksi, savustettavaksi, läskisoosiin, viipaleiksi, ribseiksi. Pekoni on suolattua ja savustettua kylkisilavaa.[5]

10. Vatsa[4]

11. Lapa
Haudutettaviin lihapatoihin, kastikkeisiin, wokkeihin, verkkopaistiksi, karjalanpaistiin, jauhelihaan, uunissa kypsennettäväksi.[5]

12. Kinkku (ham)
Ulkopaisti, kulmapaisti, sisäpaisti, paahtopaisti. Paistettavaksi, leikkeisiin, kuutioiksi ja suikaleiksi vokkeihin ja kastikkeisiin, sekä karjalanpaistiin.[5]

13. Potka (Ham hock)
Hernekeittoon, uunissa kypsennettäväksi.[5]

14. Sorkka (Cloven hoof)[4]

15. Saparo

French cuts[edit]

  • Amourettes
  • Bajoue
  • rognons
  • Pointe de filet
  • Filet mignon
  • Côtes filet
  • Filet
  • Jambon
  • Jarret
  • Pied
  • Poitrine
  • Plat de côtes
  • carré de côtes
  • Travers de porc
  • grillade
  • echine
  • palette
  • épaule
  • oreilles
  • Tête
  • Ventrèche

German cuts[edit]

German pork cuts
  1. Schweinekopf
  2. Schweinebacke
  3. Rückenspeck
  4. Schweinekamm
  5. Schweinebrust
  6. Stielkotelett
  7. Lendenkotelett
  8. Filet
  9. Schweinebauch
  10. Bauchlappen
  11. Schweinebug
  12. Schinken
  13. Eisbein
  14. Spitzbein
  15. Schweineschwanz

Italian cuts[edit]

Italian pork cuts
  • 1 - Musetto: groin
  • 2 - Orecchio: ear
  • 3 - Guanciale
  • 4 - Capocollo, scamerita or coppa (lonza): muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck
  • 5 - Carré or arista
  • 6 - Spalla
  • 7 - piedi anteriori;
  • 8 - pancetta;
  • 9 - lombata (lonza);
  • 10 - Prosciutto, coscia o cosciotto: ham/leg
  • 11 - coda;
  • 12 - zampe or stinchi

Polish cuts[edit]

Polish pork cuts
  1. głowa (ryj)
  2. podgardle
  3. Karczek i schab
  4. łopatka
  5. mostek
  6. żeberka
  7. polędwica + (w tylnej części) biodrówka
  8. polędwiczka
  9. boczek
  10. brzuszek
  11. łopatka wieprzowa
  12. szynka
  13. golonka
  14. noga
  15. ogon

Spanish cuts[edit]

  • Canal del cerdo
  • Cabeza de cerdo
  • Careta de cerdo con orejas
  • Costillas de cerdo
  • Tocino barriguero con garra
  • Brazuelo
  • Espinazo
  • Garra
  • Hueso del cerdo
  • Papada
  • Patas
  • Pierna
  • Empella
  • Tocino
  • Riñones

See also[edit]

References[edit]

  1. ^ a b Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards. Retrieved 11 July 2007.
  2. ^ Martinez-Hurtado, J L (November 2013). "Foods". Iridescence in Meat Caused by Surface Gratings. 2 (2): 499–506. doi:10.3390/foods2040499. Retrieved 1 March 2014. 
  3. ^ a b Hugh Fearnley Wittingstall. "The River cottage cookbook". Harper Collins. 
  4. ^ a b c d Pekkala, Hannu (2002). "Sian leikkaus" (pdf). Lihalehti. s. 1. Helsinki: Lihakeskusliitto. Retrieved 17 February 2013. 
  5. ^ a b c d e f g h "Syötävän hyvä lihaopas" (PDF). Retrieved 5 February 2013.