Leg

Sold on the bone or boned and rolled. Cut into joints as knuckle-end or fillet can also be separated along natural seams and sold as steaks.

 

Belly

A very versatile cut of pork Cook as a joint, slice for frying/grilling or barbequing. Bone and stuff for a tasty roast. Cut into cubes for a casserole or slow-roast. Cure for bacon.

 

Loin

Makes ideal chops or roasting joints on the bone. A “Rack of Pork” is a joint of loin with the ribs exposed. Can be boned, rolled andstuffed for extra flavour. The eye of the loin can be trimmed and sliced for pork escalopes.

 

Shoulder

Difficult to carve on the bone and usually too large. Usually boned and rolled and cut into conveniently-sized joints. Can also be cut into cubes for casseroles.

 

Spare-rib

Cut off the base of the shoulder on the bone, this cut is traditionally separated into shoulder chops for frying, grilling or barbecuing. Can also be roasted.

 

Tenderloin

The pork equivalent of beef fillet steak. Very lean and tender but liable to dry out if overcooked. Slices cut across the grain are called pork medallions.

 

Head

Use for brawn

 

Chaps

The cheeks from a pigs head, traditionally cure and then boiled until tender.

 

Trotters

The feet of the pigs, boiled to make a gel for pork pies etc.