primal cuts

Descriptions

Click on the parts to learn more

Head

In many countries in the west, the head is looked down upon and very rarely used except for the making of brawn types of recipes. However as it's very cheap, it shouldn't be overlooked especially in the making of stocks and soups.

Neck

The neck can be cut into chops, steaks, diced pork and mince. It's slightly fatty and doesn't dry out easily making it suitable for longer periods of cooking.

Shoulder

Although shoulder is a relatively cheap cut, it is suitable for roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages.

Loin

The loin runs across most of the back of the pig. This is where many bone-in chops come from as well as joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky. Most of the cuts are all mid-priced although larger roasting joints from this area are more expensive.

Sirloin

The sirloin is usually sold in the form of chops and steaks, although you can buy small joints of this cut. Suitable for frying, grilling and roasting

Ribs

Because there is a lot of bone in the ribs area, this cut is relatively cheap cut to buy. This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting.

Belly

Belly of pork contains a relatively high proportion of to buy. This is the area from where bacon rashers are obtained from. As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting. Often sold boned it can also be stuffed and rolled.

Leg

The leg is considered to be the premium pork joint. Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon.

Hock

Hock is almost always sold smoked. A cheap cut of pork, it requires a longer cooking period and is suitable for use in soups, stews and braised dishes where it adds richness and flavour.

Feet

Possibly the cheapest cut, it has fallen out of favour over the past 30 years in any countries although some high class restaurants are bringing it back to their menus. Suitable for slow moist cooking.

Pork Cutting Instructions

There are 7 steps envolved in filling out this form.
Step 1) Your information
Step 2 ) Leg Cuts
Step 3) Loin Cuts
Step 4) Belly
Step 5) Shoulder Cuts
Step 6) Ground pork and Sausage
Step 7) Other