The process of cutting pork carcasses is, according to professional butchers, a real art, since each piece of meat and each part of the body has a different value and is prepared in a certain way. At the same time, knowledgeable culinary specialists still prefer to buy pork along with the skin, which prevents the deformation of the pieces.
Front and middle part of pork carcass
Pork heads are usually sold whole or cut in two, and the tongues, brains and other parts they contain are usually sold as offal, from which soups, pies and other dishes are prepared. These by-products are especially tasty in suckling pigs, which are considered as valuable as meat.
The neck of the pork carcass is divided by butchers into 4 sections - the rib, the petal, the back of the rib and the roll from the neck. This meat is considered to be very tender and juicy, with powerful layers of fat. It is great for stewing or frying, cutlets are especially tasty from the neck.
The loin immediately behind the neck is also divided into 2 sections - the loin itself and the crown on the rib. It is considered excellent for roasting, especially on the grill or charcoal. The crown on the rib is considered insanely delicious stuffed and served at the most formal dinners.
The middle of the loin, also further away from the loin towards the tail, is most often served deboned and rolled into rolls. It can be cut into slices with a very tender and thick fillet layer, which is great for stewing or frying whole.
The front legs of the pork carcass are divided into the shoulder, shank, forearm and lower leg. This meat is considered quite tough and is not suitable for regular frying, therefore it is usually boiled, then rolled into a roll, fixed with threads and stewed for a long time.
Tasty and flavorful ribs are also subdivided into ribs and cutlet pieces. They are quite greasy and usually require careful cooking. And pork belly is prepared in all different ways - fried, salted, stewed and usually served with sauces.
Pig carcass back
Immediately behind the middle of the loin is the so-called thick place, which is usually prepared immediately in one large piece, since its meat is very juicy and tender, and is also appreciated for the unusually large amount of meat juice mixed with fat.
The hind leg, just in front of the hind legs, is called a ham, which can be chopped or cooked whole. A piece of ham is suitable for cooking for a large family or for serving on a festive table. Moreover, this part is divided into several more sections - a fillet or an upper part and a lower part, in which there is the least amount of meat.
Well, pork legs, from which you can make an amazing hearty jellied meat, served with mustard or horseradish. The large amount of natural animal gelatin in them makes the use of an extraneous gelling agent unnecessary.
