pork products
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The primal pork belly is located below the loin. Accounting for approximately 16% of the carcass weight, it is very fatty with only streaks of lean meat. Spare ribs Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The dry-cured hams are saltier, stronger flavored and have a coarser texture. The shoulder butt sub primal is a better cut than the picnic. The blade is the upper portion of the shoulder and is tender and full of flavor. The roasts from this cut are available bone-in or boneless and are best cooked using a moist heat method, such as braising or stewing, but they can also be roasted. The steaks, which are cut from the blade Boston roasts, are best broiled, grilled or braised. The pork loin is the wholesale cut located between the leg (ham) and shoulder, and when bone-in weighs approximately 14 to 18 pounds. A pork chop is a term for several steak-style cuts of pork from the loin. The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Pork bellies are the underside of the hog, from which bacon is made. Bacon is any of certain cuts of meat taken from the sides or back or belly of a pig, cured and possibly smoked. It is generally considered a breakfast dish, cut into thin slices before being fried, or grilled. It is commonly used as an ingredient in recipes, and is valued both as a source of fat and for its flavour. A sausage consists of ground meat and other animal parts, herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal), and preserved in some way. Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.
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