Pork, The Connection Between Cuts
June 24, 2020
The Four Pork Primal Cuts - Keeping things simple, in our example, a pig is separated into 4 primal cuts. Many additional cuts, which we'll explore further in other blog posts, are available at your local meat counter.
Pork Shoulder - The shoulder is typically split into two-pieces; the shoulder butt and the shoulder picnic.
Pork Loin - From the loin section, we get the bone-in loin. A bone-in loin can be further processed into loin back ribs, the tenderloin, and the boneless loin. Keep in mind that that the boneless loin and the pork tenderloin are not the same cut of pork.
Pork Belly - The belly is a continuation of the bone-in loin. During the processing, the rib section is removed from the belly; the belly is what is used to make bacon. The rib section that's removed is the spare ribs, which are often cut into St Louis style ribs.
Ham - The back leg, is available as fresh ham, sometimes referred to as a green ham. What most of us are most familiar with is the cured and smoked ham. Both fresh and smoked hams are available whole, or cut into the butt and shank portions of the ham.
By Bill and Lana
By Bill and Lana
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