Cut of pork

Cut of pork refers to the parts of a pig that are used for food by humans. The practice of consuming pork dates back to ancient times, and it is a common ingredient in many cuisines worldwide. The different cuts of pork have varying textures, flavors, and cooking methods, making them versatile for a range of dishes.

Overview

Pork is the culinary name for meat from the domestic pig (Sus scrofa domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten in various forms, including cooked (as roast pork), cured (as ham or bacon), smoked, or a combination of these methods (such as gammon or bacon). The consumption of pork is prohibited in some religions, including Islam and Judaism.

Cuts of Pork

The cuts of pork can be divided into large sections, known as primal cuts, which are then broken down into individual cuts. The following are the main primal cuts, and the associated cuts derived from them:

• Pork belly: This is a boneless cut of fatty meat from the belly of a pig. Pork belly is particularly popular in Chinese, Korean and Philippine cuisine.

• Pork loin: This cut is from the tissue along the dorsal side of the rib cage. It is often cut into roasts or steaks.

• Pork shoulder: Also known as pork butt or Boston butt, this cut comes from the upper part of the shoulder from the front leg.

• Pork leg: This cut, also known as the ham, is located at the rear of the pig. It is often cured or smoked.

• Spare ribs: These are taken from the belly side of the rib cage, below the section of back ribs and above the sternum.

• Pork jowl: This cut is the cheek of the pig. It is used in making sausages, and in cooking for its high fat content.

Cooking Methods

Different cuts of pork require different cooking methods. Some cuts, like the loin and tenderloin, are best cooked quickly using high heat. Others, like the shoulder and belly, are best cooked slowly and are ideal for braising, stewing, or barbecuing.

Health and Nutrition

Pork is a rich source of many vitamins and minerals, including Vitamin B6, Vitamin B12, iron, and zinc. However, it is also high in saturated fat and cholesterol, which can contribute to heart disease.

See Also

• List of pork dishes
• Pig farming
• Pork in culture

References

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