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 Pork
Pork
is the most widely eaten meat in the world, providing about
38 percent of daily meat protein intake worldwide, although
consumption varies widely from place to place. This is despite
religious restrictions on the consumption of pork and the
prominence of red meat (beef and lamb) industries in the West.
Pork consumption has been rising for thirty years, both in
actual terms and in terms of meat-market share.
Pork may be cooked from fresh meat or cured
over time. Cured meat products include ham and bacon. The
carcass may be utilised in many different ways for fresh meat
cuts, with the popularity of certain cuts and certain carcass
proportions varying worldwide.
Fresh meat
Most of the carcass can be used to produce fresh meat and
in the case of a suckling pig the whole body of a young pig
ranging in age from two to six weeks is roasted.
Cuts of Pork
Head
This can be used to make brawn, stocks and soups. After boiling
the ears can be fried or baked and eaten separately.
Spare Rib Roast/Spare Rib Joint /Blade shoulder
This is the shoulder and contains the shoulder blade. It can
be boned out and rolled up as a roasting joint, or cured as
"collar bacon". Not to be confused with the rack
of spare ribs from the front belly.
Hand
This can be cured on the bone to make a ham, or used in sausages.
Loin
This can be cured to give back bacon. The loin and belly can
be cured together to give a side of bacon. The loin can also
be divided up into roasting joints and pork chops.
Belly
The belly, although a fattier meat, can be used for steaks
or diced stir-fry meat. Belly pork may be rolled for roasting
or cut for streaky bacon.
Legs/Hams
Although any cut of pork can be cured, technically speaking
only the back leg is entitled to be called a ham. Legs and
shoulders, when used fresh, are usually cut bone-in for roasting,
or leg steaks can be cut from the bone.
Trotters
Both the front and hind trotters can be cooked and eaten,
as can the tail
Pork ribs
Taken from the pig's ribs and the meat surrounding the bones.
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