Shank and trotter
The shank contains a large proportion of bone and little meat, but the meat contains a large proportion of white connective tissue (collagen) which makes this a less tender but tasty cut.

USES

  • Trotters  -  Brawn
  • Whole shank cured and smoked  -  Eisbein
  • Slices (15 mm thick)  -  Braised dishes

Belly
The belly section is boneless with a thin muscle layer and a high percentage of white connective tissue.


USES

  • Whole, rolled  -  Pot-roast or cook in cooking bag or aluminium foil
  • Boned, cured and smoked  -  Streaky bacon
  • Strips (20 mm wide)  -  Concertina kebabs, grill
  • Trimmings  -  Mince

Thick rib
The neck of the pig carcase is too short to remove separately and is removed with the thick rib.  The thick rib consists of the shoulder blade, backbone with dorsal vertebrae and five to seven ribs.

USES

  • Whole, boned and stuffed  -  Oven-roast (cushion)
  • Thick rib chops (20 mm thick)  -  Grill
  • Cubes (25 mm square)  -  Stews
  • Strips (70 mm x 3 mm)  -  Stir-fry

Rib
A characteristic feature of the rib is the large eye muscle.  The cut consists of seven to nine ribs, backbone and an even fat layer with rind.


USES

  • Whole  -  Oven-roast (chine)
  • Rack  -  Oven-roast (french and chine)
  • Boned and rolled  -  Oven-roast
  • Saratoga chops (20 mm thick)  -  Grill
  • Cured and smoked  -  Kasseler rib
  • Chops (20 mm thick)  -  Grill

Loin
The loin contains the backbone, a T-shaped bone, a large eye muscle and a smaller fillet.  The loin contains no ribs.  If the loin is removed before the carcase is halved, it is referred to as saddle.

USES

  • Whole saddle  -  Oven-roast
  • Whole loin  -  Oven-roast
  • Boned and rolled  -  Oven-roast
  • Saratoga chops (20 mm thick)  -  Grill
  • Loin and saddle Chops (20 mm thick)  -  Grill

Leg
The leg consists of marrowbone and several muscle layers.  Larger carcases can be divided into three separate cuts, which are known as silverside, topside and thick flank.

USES

  • Whole  -  Oven-roast
  • Boned  -  Oven-roast
  • Cured and/or smoked  -  Ham
  • Slices (3 to 5 mm thick)  -  Schnitzels, shallow-fry, Pork olives, stews
  • Strips (70 mm x 3 mm)  -  Stir-fry
  • Cubes (25 mm square)  -  Stews, kebabs and sosaties, grill

Fillet
The fillet is a lean tender cut situated on the inside of the backbone.



USES

  • Whole  -  Oven-roast (preferably barded or basted)
  • Slices (20 mm thick)  -  Grill

Chump
The chump contains the pelvic bone and several muscle layers.



USES

  • Whole  -  Oven-roast
  • Boned  -  Oven-roast
  • Cured and/or smoked  -  Ham (could be left on leg)
  • Chops (20 mm thick)  -  Grill

Breast
The breast contains the breastbone, rib ends and a portion of the marrowbone.


USES

  • Whole, boned and rolled  -  Pot-roast
  • Cured  -  Green bacon (unsmoked bacon)
  • Strips (20 mm wide)  -  Concertina kebabs, grill
  • Portions (50 mm x 100 mm)  -  Spareribs, marinate and grill
  • Cubes (25 mm square)  -  Stews
  • Trimmings  -  Mince


These days pork is produced with a lower fat content and consequently less kilojoules. Pork's healthy profile includes a generous mineral content and it is also rich in vitamin B1.

German cooks have elevated the less expensive pork shank to simple gastronomic delight in the form of schweinhoxen and eisbein.  Watch out though for the extra salt in the latter.

When the pork diagram appears at the left, roll your mouse pointer over the different areas to find out where your favourite cuts come from, as well as helpful cooking advice.
 

More about Beef             More about Lamb/Mutton

Roll your mouse pointer over the diagram for meat information

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