410:
262:
380:
31:
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51:
161:
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75:, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such as
277:
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
168:
Above the front limbs and behind the head is the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Also known as spare rib roast and joint, it is not to be confused with the rack of spare ribs from the front belly.
540:
The tail has very little meat as it is mostly composed of connective tissue. It can be roasted or fried, which makes the skin crisp and the bone soft. It has a strong flavour. Leonese
424:
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
40:
776:
428:, 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). The ham of
69:
which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six
387:
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
831:
697:
104:, stocks, and soups. After boiling, the ears can be fried or baked and eaten separately. The cheeks can be cured and smoked to make
286:). A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown.
35:
365:
and the meat surrounding the bones. St. Louis–style spareribs have the sternum, cartilage and skirt meat removed. The term
34:
768:
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409:
36:
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39:
38:
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17:
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can be cooked and eaten. They are colloquially known as "pigs feet" in the
Southern United States and as
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177:, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade. Mexican
261:
675:
924:
309:
823:
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599:
694:
8:
604:
304:. This high-quality meat shows a very ordered arrangement of muscle cells that can cause
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in Ibérico pigs) refer to the front legs, as opposed to the hind legs, which are hams or
881:
854:
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is used to refer to the ribs of
Iberian pigs. It is very fatty and commonly barbecued.
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is made of chopped tail, ribs and bones, which are seasoned, stuffed in the
148:, the pig's face (the jowls, snout, and ears) is also a distinct cut called
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594:
513:
466:
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or pork knuckles, is cooked in many
European countries, including Austria (
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346:
296:
290:, removed from the loin, should be practically free of fat. It is known as
217:
200:
641:
907:
Hugh
Fearnley Wittingstall. "The River cottage cookbook". Harper Collins.
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174:
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71:
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Cattleman's Beef Board & National
Cattlemen's Beef Association.
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are obtained from each
Iberian pig. Two smaller 100 g cuts known as
152:('mask'). The tongue, which weighs around 250 grams, is also eaten.
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173:, despite its name, is from the upper part of the shoulder. The
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199:, which is considered the finest cut of Iberian pork. Two
799:"Pepper's English-Filipino Cheat Sheet: Common Pork Cuts"
362:
80:
66:
906:
852:
824:"What Food Each Part of a Pig Makes (and their cuts)"
83:. There are at least 25 Iberian pork cuts, including
557:
446:The joint between the feet and the leg, known as
916:
855:"Iridescence in Meat Caused by Surface Gratings"
642:Editors of Cook's Illustrated Magazine (2014).
294:in Spain, where it is most often prepared as a
33:
747:(in Spanish). LID Editorial. pp. 75–78.
187:are also sourced from this part. Between the
132:). The lower parts of the head are the neck (
27:Piece of pig meat consumed as food by humans
116:in Spanish-speaking countries. The face of
249:and the belly is a 150-200 g cut known as
221:is obtained from the top of the shoulder.
880:
870:
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383:Korean pork belly cuts, similar to bacon.
237:") or be used in sausages. The hands (or
408:
378:
260:
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100:The head of the pig can be used to make
49:
29:
853:Martinez-Hurtado, J L (November 2013).
744:Jamón, Jamón: Secretos, rutas y recetas
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14:
917:
902:
900:
695:Uniform Retail Meat Identity Standards
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128:, and it includes the ears and snout (
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350:are also prepared from this cut.
155:
645:The Cook's Illustrated Meat Book
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372:
253:which is very popular in Spain.
779:from the original on 2017-04-05
769:"Fried Pig Ears with Hot Sauce"
568:Agriculture and Agronomy portal
507:
404:
65:are the different parts of the
830:. Village Bakery. 2017-10-02.
816:
761:
391:. It is the source of Italian
332:, a variety of cured "meats",
229:The arm shoulder can be cured
211:are obtained from beneath the
13:
1:
625:
516:) and other internal organs (
504:in Spanish-speaking regions.
353:
233:to make a ham-like product ("
7:
553:
491:
488:) and Switzerland (wädli).
441:
10:
941:
648:. America's Test Kitchen.
315:
741:Carrizosa, Pilar (2016).
704:. Retrieved 11 July 2007.
361:are taken from the pig's
265:Pork chops sold in Paris.
496:Both the front and hind
535:
256:
95:
90:
520:) are often boiled or
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384:
324:and skin on the back (
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58:
47:
412:
382:
310:structural coloration
273:can be cured to make
264:
163:
53:
42:
872:10.3390/foods2040499
600:List of steak dishes
605:List of pork dishes
454:), Czech Republic (
328:) are used to make
225:Shoulder arm picnic
700:2009-03-27 at the
674:has generic name (
532:) are also eaten.
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306:light diffraction
16:(Redirected from
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615:Meat on the bone
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579:
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512:The intestines (
502:manitas de cerdo
342:pork scratchings
322:subcutaneous fat
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288:Pork tenderloin
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164:Pork shoulders.
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300:or cured as a
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245:. Between the
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223:
215:. The Italian
203:600 g cuts of
195:(loin) is the
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156:Blade shoulder
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389:streaky bacon
381:
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373:Belly or side
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344:and Hispanic
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925:Cuts of pork
862:
858:
848:
836:. Retrieved
827:
818:
806:. Retrieved
802:
792:
781:. Retrieved
772:
763:
743:
672:|last1=
644:
595:Cuts of lamb
590:Cuts of beef
550:and smoked.
541:
539:
529:
514:chitterlings
511:
508:Chitterlings
501:
495:
483:
479:
475:
471:
470:), Hungary (
467:schweinshaxe
465:
459:
458:), Germany (
455:
451:
445:
433:
432:is known as
430:Iberian pigs
423:
417:
405:Legs or hams
398:
397:and Spanish
392:
386:
376:
366:
357:
347:chicharrones
345:
319:
302:caña de lomo
301:
295:
291:
283:
268:
250:
246:
242:
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234:
228:
216:
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204:
201:well-marbled
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188:
184:
183:and Iberian
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170:
167:
149:
141:
133:
129:
125:
121:
120:is known as
118:Iberian pigs
113:
109:
99:
70:
63:cuts of pork
62:
60:
57:cuts of pork
46:cuts of pork
18:Cuts of pork
582:Food portal
482:), Sweden (
474:), Poland (
231:on the bone
175:Boston butt
146:Philippines
108:, known as
72:primal cuts
838:27 October
808:7 February
783:2017-04-30
626:References
530:criadillas
478:), Spain (
359:Spare ribs
354:Spare ribs
340:. British
330:pork rinds
280:pork chops
275:back bacon
235:picnic ham
144:). In the
142:castañetas
136:) and the
110:carrillada
77:tenderloin
803:Pepper.ph
664:cite book
526:testicles
485:Fläsklägg
171:Pork butt
138:amygdalae
122:pestorejo
114:carrileja
919:Category
891:28239133
832:Archived
777:Archived
698:Archived
554:See also
498:trotters
492:Trotters
448:ham hock
442:Ham hock
426:roasting
394:pancetta
284:chuletas
191:and the
180:carnitas
55:American
882:5302279
543:botillo
480:codillo
476:golonka
461:eisbein
399:panceta
367:abanico
334:lardons
326:fatback
316:Fatback
251:secreto
243:jamones
239:paletas
150:maskara
44:British
889:
879:
751:
652:
524:. The
522:stewed
472:csülök
456:koleno
452:stelze
415:carved
336:, and
297:filete
247:paleta
134:papada
126:careta
859:Foods
620:Steak
548:cecum
518:offal
435:jamón
418:jamón
218:coppa
213:presa
209:pluma
205:presa
197:presa
189:aguja
185:aguja
130:morro
106:jowls
102:brawn
85:jamón
887:PMID
840:2017
810:2023
749:ISBN
676:help
650:ISBN
610:Pork
536:Tail
464:and
363:ribs
338:lard
320:The
308:and
292:lomo
271:loin
269:The
257:Loin
193:lomo
96:Head
91:Cuts
79:and
61:The
877:PMC
867:doi
124:or
112:or
81:ham
67:pig
921::
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885:.
875:.
861:.
857:.
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771:.
709:^
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282:(
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