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British cuts of pork American cuts of pork Polish cuts of pork 1: Head 2: Neck 3: Jowl 4: Shoulder 5: Hock 6: Trotter 7: Fatback 8: Loin 9: Ribs 10: Bacon 11: Chump 12: Groin 13: Ham 14: Tail . 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 ...
In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [2
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 hog's leg. [1] It is the portion of the leg that is neither part of the ham proper nor the ankle or foot ( trotter ), but rather the extreme shank end of the leg bone.
The red river hog (Potamochoerus porcus) or bushpig (a name also used for Potamochoerus larvatus) is a wild member of the pig family living in Africa, with most of its distribution in the Guinean and Congolian forests. It is rarely seen away from rainforests, and generally prefers areas near rivers or swamps. [2]
A pig's trotter in front of carrots and onions. A pig's trotter, also known as a pettitoe, [1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s. [2]
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Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
Pork belly or belly pork is a boneless, fatty cut of pork [2] from the belly of a pig. Pork belly is particularly popular in American, British, Swedish, Danish, Norwegian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai cuisine.