Understanding PorkUnderstanding Pork

The Definition of Pork

• Pork is the meat from hogs

• Hogs are usually butchered before reaching one year of age

• Next to beef, pork is the most consumed meat in Canada (stat as of 2006)

• Pork is leaner and healthier than it was once

• Mangalista Hogs

• A carcass typically weighs between 55-95 kg (120-210lbs)

2

The Definition of Pork

• A great deal of pork is cured to produce smoked hams, bacon, etc

• Pork is generally tender and delicately flavoured so it blends well with many different seasonings

• Pork lends itself well to any dry-heat, moist-heat or combination cooking method

3

The Definition of Pork

• Hogs are specifically bred to produce extra long loins

• In the past, trichinosis (a type of roundworm) dictated pork be cooked to a minimum of 165F to kill the parasite

• Because of better conditions, and higher inspection laws, pork is considered safe at medium (140F)

4

Skeletal Structure of a Hog

5

Primals of the Hog

6

Primal Cuts of a Hog

• Shoulder– Shoulder Picnic– Shoulder Blade (Boston Butt)

• Belly

• Loin

• Leg

7

Primal Cuts of a Hog

Shoulder Blade (Boston Butt)

•Square cut located just above shoulder picnic, it is 7% of carcass weight

•Very meaty and tender

•Can be cut into steaks or chops

•Smoked Boston butt also known as cottage ham

•Good meat for sausages

8

Primal Cuts of a Hog

Boston Butt (Bone in) Blade Steak

9

Primal Cuts of a Hog

10

Picnic Shoulder

• Lower portion of the hog’s foreleg, makes up 20% of the carcass weight

• Known as the picnic ham, often smoked• A tender cut that can use any cooking method• The foreshank is call the hock and is almost

always smoked

11

Primal Cuts of a Hog

Primal Cuts of a Hog

Picnic Shoulder Picnic Steak

12

Primal Cuts of a Hog

13

Belly

• Pork belly is located below the loin and makes up 16% of the carcass weight

• It produces spareribs and bacon

• Very fatty with streaks of lean meat

• Ribs must be cooked with moist heat methods

14

Primal Cuts of a Hog

Primal Cuts of a Hog

Boneless Pork belly Spareribs

15

Primal Cuts of a Hog

16

Loin• Located directly behind the shoulder blade, it includes the entire rib section, loin and

a portion of the sirloin area• It makes up 33% of the carcass weight• The lean tender eye muscle (pork loin), tender loin, fatback and back ribs all come

from here• If the loin is cured and smoked, it creates back bacon

17

Primal Cuts of a Hog

Primal Cuts of a Hog

Pork Loin Pork Loin Chops

18

Primal Cuts of a Hog

Pork Tenderloin Pork Backribs

19

Primal Cuts of a Hog

20

Fresh Leg• This accounts for 24% of the carcass weight• Primal fresh ham is the hog’s hind leg• Fresh leg produces roasts, cutlets and kebob meat• Often cured and smoked to produce a variety of hams• Shank portion is called the ham hock

21

Primal Cuts of a Hog

Primal Cuts of a Hog

Fresh Leg Ham Hock

22

Primal Cuts of a Hog

23

Skeletal Structure of a Hog

24

Specialty Cuts

• Suckling Pig– Between 2-6 weeks of age– Roasted whole

25

Primal Cuts of a Hog

Specialty Cuts

• HeadCheese– Jellied, spiced, pressed meat from the

head

26

Primal Cuts of a Hog

Specialty Cuts

• Chittlings– Large and small intestines, rinsed and

fried

27

Primal Cuts of a Hog

Specialty Cuts

• Caul Fat– Fatty membrane covering the stomach– Used for wrapping forcemeats to keep

their shape and to add moisture– Usually melts away

28

Primal Cuts of a Hog

The Hog in History

• Modern Marvels - The Pig

• Put Pork On Your Fork Website

29