A BUTCHER’S GUIDE TO DIFFERENT PORK CUTS - BUTCHERS EQUIPMENT BLOG
From butchersequipment.co.uk Estimated Reading Time 8 mins
Pork shoulder. Key information Pork shoulder is regarded as one of the four primal cuts of pork, the others being loin, leg and belly. It’s also sometimes referred to a pork butt, but actually comes from high on the pig’s shoulder (obviously) – it’s a complex combination of muscles, sinew, connective tissues and fat that extends from spine all the way to the elbow of the front leg.
Pork loin. Key information Another of the four primal cuts of pork, loin is a moderately tough cut with a fair amount of connective tissue. It’s a brilliantly juicy cut that can be sold bone-in or boneless, and a favoured technique for butchers is to bone it and roll it as a roasting joint, or bone it, trim it and cut it into steaks.
Pork Leg. Key information Yes, leg is also amongst the four primal cuts of pork. It’s famously low in fat, so it’s often cured and used to make sliced ham.
Pork belly. Key information The last of the four primal cuts of pork, the belly is fatty but tender – and absolutely delicious once slow roasted. The fact that it’s so high in fat makes it meltingly tender, and it’s commonly cured (or brined then smoked) to make streaky bacon.
Fillet/tenderloin. Key information The tenderloin – often fondly referred to as ‘the fillet of pork’, hence the name – is a long, thin muscle on the inside of the ribcage.
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