Cut of pork

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TrottersTrottersBellyLoinHockHockLeg / Ham
British cuts of pork
American cuts of pork
  • Head: can be used to make brawn, stocks, and soups. After boiling, the ears can be fried[1] or baked and eaten separately.
  • Spare rib roast and joint/blade shoulder/shoulder butt:[2] the shoulder 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 and picnic:[2] can be cured on the bone to make a ham-like product or be used in sausages.
  • Loin[3]: 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.[4]
  • 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 as 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.[5]
  • Spare ribs, or spareribs: 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 crisp, and the bone soft. It has a strong flavour.[5]

See also[edit]


  1. ^ "Fried Pig Ears with Hot Sauce". Cooking Channel. Archived from the original on 2017-04-05. Retrieved 2017-04-30.
  2. ^ a b Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards Archived 2009-03-27 at the Wayback Machine. Retrieved 11 July 2007.
  3. ^ "What Food Each Part of a Pig Makes (and their cuts)". Village Bakery. Village Bakery. Archived from the original on 3 December 2017. Retrieved 27 October 2017.
  4. ^ Martinez-Hurtado, J L (November 2013). "Foods". Iridescence in Meat Caused by Surface Gratings. 2 (2): 499–506. doi:10.3390/foods2040499. Archived from the original on 11 January 2014. Retrieved 1 March 2014.
  5. ^ a b Hugh Fearnley Wittingstall. "The River cottage cookbook". Harper Collins.