Aug 30, 2024 · This pig diagram shows where the various cuts of pork come from along with a description and some helpful cooking tips for each cut.

Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and …

Mar 12, 2014 · Expert butcher Tom Mylan talks pork with Modern Farmer, walking us through the commonly sold pork cuts, from nose to tail. In general, the primal pork cuts from the top of the …

A whole pork loin forms the back of the pig leading from the shoulder down to the leg and includes the pork fillet / tenderloin. The pork loin offers tender cuts of meat that can be cut both with the …

Jun 1, 2015 · Basically, the leaner and more tender cuts are located at the top of a pig, whereas the lower parts are tougher, fattier, and often require longer cooking times at lower temps to …

Jul 13, 2021 · The ultimate guide to pork cuts using the whole hog - primal cuts - loin, shoulder, leg and side/belly and many more on Fine Dining Lovers.

Leg / Ham: While the bulk of pig legs go to be cured and smoked to produce hams, there are still plenty available fresh. This is a very large piece, but fortunately my local vendor also sells 1 …

Pork knuckles, also referred to as ham hocks or ham shanks, are a coveted cut of meat from the leg of a pig. When simmered low and slow, pork knuckles deliver rich, flavorful collagen that …

Oct 18, 2024 · Large and irregularly shaped, they come from a pig's underbelly or lower rib cage (also the source of bacon). A full rack has at least 11 ribs and weighs 3 to 4 pounds, which …

Pork Shoulder meat is fattier than pork leg meat and produces very tender and succulent roasting joints. It is a well-marbled cut that can be pot-roasted whole, cut up for stews, or cooked over …