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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
They're accomplished cooks, recipe developers, barbecue world champions, and business owners. They're interested in helping people to cook their own best barbecue and grilled fare. Putting the diverse skill st to work:

  • Recipe creation and development.
  • Food product, and barbecue process development
  • BBQ Grill and cooker design and troubleshooting. This is where their experience in fabrication, airflow, and controls shine.
Bill and Lana live in the BBQ Capital of the North, Minnesota.

They welcome an opportunity to hear from you. Please, let them know how they are doing and what you would like to see from them moving forward.

Work with Bill and Lana.
Have a project that would be a good fit, be sure to reach out.

© 2020 Wee Willy's, Inc • Please do not copy our content without prior written consent from Wee Willy's, Inc.

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About Bill & Lana

Bill and Lana are passionate about all things food; barbecue in particular. They're accomplished cooks, recipe developers, barbecue world champions, and business owners with interest in helping people to cook their own best barbecue. Their diverse backgrounds range from recipe creation and development to food product, and barbecue process development to BBQ Grill and cooker design and troubleshooting, with experience in fabrication, airflow, and controls. They reside in the BBQ Capital of the North, Minnesota.

We would welcome an opportunity to
hear from you. Please, let us know how we are doing and what you would like to see from us moving forward.

Work with Bill and Lana.
Have a project that would be a good fit, be sure to
reach out.

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