{"title":"Meat, Pork","description":"\u003cmeta charset=\"utf-8\"\u003e\r\n\u003ch1\u003e\u003cspan\u003ePork is eaten in several forms, mostly cooked. \u003c\/span\u003e\u003c\/h1\u003e\r\n\u003ch2\u003e\u003cspan\u003ePork can also be processed into different forms, which may also extend the shelf life of the product, with the resultant products being cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or pancetta). It is also a common ingredient in sausages.\u003c\/span\u003e\u003c\/h2\u003e\r\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/1889\/6617\/files\/porkcuts_2048x2048.jpg?v=1520371117\" alt=\"Porc cuts\"\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cmeta charset=\"utf-8\"\u003e\r\n\u003ctable border=\"1\" sizcache=\"5\" sizset=\"0\" _mce_new=\"1\"\u003e\r\n\u003ctbody sizcache=\"5\" sizset=\"0\"\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e \u003cstrong\u003e\u003cspan\u003eMain Cuts\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/td\u003e\r\n\u003ctd\u003e\u003cstrong\u003e\u003cspan\u003ePORK PRIMAL CUTS\u003c\/span\u003e\u003c\/strong\u003e\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e \u003cstrong\u003eNeck End\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\/ Shoulder\u003c\/td\u003e\r\n\u003ctd\u003eThis is a very large joint that can be divided again into the Blade and Spare Ribs Chops. It can be boned out and rolled up as a  roasting joint or cured as \"collar bacon\".\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e \u003cstrong\u003eHand\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\/ Arm Shoulder\u003c\/td\u003e\r\n\u003ctd\u003eThis can be cured on the bone to make a ham-like product, or used in sausages. \u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e \u003cstrong\u003eLoin\u003c\/strong\u003e\n\u003c\/td\u003e\r\n\u003ctd\u003eThis can be cured to give back bacon or Canadian-style bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs), pork cutlets and pork chops.\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e Tenderloin\u003c\/td\u003e\r\n\u003ctd\u003eTENDERLOIN, or fillet, comes from the loin of larger pigs, which are destined for bacon. A pork escalope is usually a small piece of fillet or can be the eye of the loin that has been bashed flat between sheets of cling film.\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e \u003cstrong\u003eBelly\u003c\/strong\u003e\n\u003c\/td\u003e\r\n\u003ctd\u003eThe 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. The belly can be sold as one large joint, with or without the bones or sliced into pork belly slices.\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e Spare Ribs\u003c\/td\u003e\r\n\u003ctd\u003eThe belly is also the joint from which SPARE RIBS are cut (not to be confused with the big spare rib joint). For the meatiest, juiciest ribs, ask one of our butchers to ‘sheet out’ a belly of pork for you and to leave a thick layer of meat on the bones before cutting it up.\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e \u003cstrong\u003eChump\u003c\/strong\u003e\n\u003c\/td\u003e\r\n\u003ctd\u003eThe chump end of the loin can be boned out and rolled into one joint or cut into boneless chump steaks.\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e \u003cstrong\u003eLeg\u003c\/strong\u003e\n\u003c\/td\u003e\r\n\u003ctd\u003eThe BACK LEG consists of leaner meat with less fat under the skin. It can be bought as one large leg joint on the bone, cut into leg steaks or more usually, boned and rolled into smaller joints. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e Source:\u003c\/td\u003e\r\n\u003ctd\u003e \r\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\r\n\u003ca href=\"http:\/\/en.wikipedia.org\/wiki\/Pork\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ewikipedia.org\u003c\/a\u003e\n\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd\u003e\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003c\/tbody\u003e\r\n\u003c\/table\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1889\/6617\/collections\/grazing_pig_with_piglets.jpg?v=1520615119","url":"https:\/\/boucherie-bari-inc.myshopify.com\/collections\/porc.oembed","provider":"Boucherie Macelleria Bari Inc.","version":"1.0","type":"link"}