The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to... 10 KB (1,113 words) - 13:58, 13 April 2024 |
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces,... 9 KB (1,130 words) - 18:14, 29 January 2024 |
Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing... 5 KB (524 words) - 22:36, 5 March 2024 |
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are... 9 KB (926 words) - 04:18, 14 December 2023 |
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Pork loin may be cut into individual servings, as... 2 KB (196 words) - 07:32, 10 November 2023 |
Pork tenderloin, also called pork fillet, pork steak or Gentleman's Cut, is a long, thin cut of pork. As with all quadrupeds, the tenderloin refers to... 4 KB (411 words) - 23:17, 20 March 2023 |
Boston butt (redirect from Pork butt) portion of the pork shoulder above the standard picnic cut which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin... 3 KB (304 words) - 22:35, 19 January 2024 |
Pork belly or belly pork is a boneless, fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese,... 14 KB (1,498 words) - 09:16, 25 April 2024 |
A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,... 2 KB (184 words) - 08:03, 19 March 2024 |
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed... 15 KB (2,027 words) - 00:28, 23 April 2024 |
and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British... 3 KB (322 words) - 05:15, 27 April 2023 |
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut side bacon, but is... 4 KB (444 words) - 22:18, 25 March 2024 |
Back bacon (category Cuts of pork) bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much... 3 KB (297 words) - 19:20, 3 January 2024 |
Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of... 48 KB (4,642 words) - 20:31, 16 April 2024 |
Bacon (redirect from Pork bacon) Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly... 44 KB (4,306 words) - 02:28, 29 April 2024 |
Ham hock (redirect from Pork knuckle) A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the... 4 KB (533 words) - 19:33, 14 December 2022 |
Filet mignon (category Cuts of beef) fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.... 4 KB (461 words) - 11:08, 16 April 2024 |
a pig roast/whole hog, mixed cuts of the pig/hog, or the shoulder cut (Boston butt) alone are commonly used, and the pork is then shredded before being... 3 KB (288 words) - 05:05, 25 June 2023 |
Pig tail, also referred to as pigtail and pork tail, are the tails from a pig used as a food ingredient in many cuisines. Pig tails can be smoked, fried... 3 KB (274 words) - 12:36, 3 September 2023 |
Pancetta (category Cuts of pork) salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. For cooking, it is often cut into... 14 KB (1,478 words) - 08:48, 30 April 2024 |
pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts... 25 KB (2,787 words) - 12:55, 20 April 2024 |
Guanciale (category Cuts of pork) cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Pork cheek is rubbed with salt and... 3 KB (262 words) - 08:45, 30 April 2024 |
Capocollo (category Pork) French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.... 10 KB (885 words) - 00:53, 16 April 2024 |
Head cheese (redirect from Pork cheese) thủ is a similar cold cut dish made around Tết, for New Year celebrations. It is a dish popular in the North and made of pork belly, pig's ears, garlic... 27 KB (3,375 words) - 13:57, 10 March 2024 |
Loin chop (category Cuts of meat) commercial cut of pork, or lamb. Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops... 1 KB (126 words) - 05:35, 22 March 2024 |
Spare ribs (category Cuts of pork) gwāt; lit. 'row of bones'), and in the cuisine of the Southern United States. In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre... 4 KB (527 words) - 14:45, 12 April 2024 |
Kassler (category Pork) slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders... 3 KB (320 words) - 04:15, 20 April 2024 |
Fatback (redirect from Streak of lean) Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). Fatback... 1 KB (127 words) - 21:12, 27 January 2024 |
Porchetta (redirect from Roast pork sandwich) Porchetta (Italian: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted... 10 KB (1,130 words) - 17:17, 24 April 2024 |