Cuts of Pork
Leg
A large lean joint often boned and rolled, and cut into
smaller joints, but it is very good on the bone when it can be halved, as
for lamb. Roast.
Loin
A prime roasting joint, either on or off the bone. Can
include the kidney, and may be stuffed if boned and rolled.
Also cut into chops to grill, broil, fry or casserole.
Spare Rib
A faily lean joint moderately priced, sometimes with more
fat than the other roasting joints and a good flavour. Roast, or cut
up and casserole, braise or stew.
Fillet or Tenderloin
A prime piece of meat with no fat. Very versatile,
and excellent for kebabs, curries, strogonoff-type dishes, and for grilling,
broiling and frying.
Hand and Spring
This is the foreleg of the pig and is suitable for roasting,
boiling, stewing and can be used for mince or ground pork.
Belly
Cheap and fatty, but full of flavour. Can be used
on or off the bone, either rolled and stuffed, or cut into slices.
Roast, pot roast, casserole, grill, broil or fry.
Spare Ribs
Taken from the belly, they are removed in one piece and
then cut up into the ribs, with meat left all around the bones. Usually
barbecued, Grilled, broiled, or casseroled.
There is very little if anything of a pig that can't be eaten,
check out the stuffed pigs ears. The use of pigs trotters, tails, heads,
chitterlings ( small intestine ), etc, are no longer common, but the recipes
still exist !