There are various ways of cutting pork; different countries have
different methods and produce different cuts. Before instructing a butcher,
decide on the sort of size you want your roasts, whether you prefer to have
mince or require the butcher to make sausages, if you like chops or would rather
have large joints. The butcher will have his favourite way of butchering but
you should always discuss your needs with him.
In Britain there are four meat categories:
1. Porker: 55–62kg
(120–136lb) for small joints on the bone, sold as fresh meat.
2. Cutter: 64–82kg
(140–180lb) trimmed of fat and skin.
3. Baconer: 90–100kg
(200–220lb) cured.
4. Heavy hog: 100–125kg
(220–275lb) trimmed of fat and skin.
5. Leg: A prime
roasting joint that is usually cut into two pieces – the fillet half leg and
the knuckle half leg. Whole legs can be boned and rolled by the butcher to the
desired size.
6. Hind loin: or chump
Known as chump chops if the bone remains or steaks if it is removed. The fillet
or tenderloin is the lean and tender muscle under the backbone.
7. Loin: The most
expensive cut of pork, the loin can be roasted whole but is usually cut into
smaller joints or chops.
8. Belly: Belly pork
can be used for stuffing and rolling.
9. Sweet ribs: come from the
rib part of the belly but should not be confused with Spare ribs (6) although
they are sometimes also called spareribs.
10. Blade: A small,
cheaper joint that can be roasted or boned and stuffed.
11. Spare ribs: The cut left
on the upper part of the shoulder once the blade has been removed, suitable for
roasting, braising or stewing.
12. Head: Traditionally
it is boiled, seasoned, all bones removed and the meat, fat, skin and tongue
all chopped, put in a mould and the cooking liquor poured in to make brawn. The
cheeks can be used to make sausages with added fat.
13. Shoulder: A versatile
cut, suitable for frying, roasting and slow cooking. The lower part of the
shoulder is known as the hand; if the joint includes the jowl it is known as
the hand and spring.
14. Shank: Used in
sausages or boiled and potted with belly pork to make rillettes.
15. Trotter: Usually
boiled to make stock.
This is where
we will be ending our discussion for today.
Do you have any
questions or other forms of contributions, kindly use the comment section below
for all your contributions.
You are also encouraged
to kindly share this information with your loved ones you feel might benefit
from it as we cannot reach everyone at the same time.
Thank you!!
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