EU PORK
Pork Cuts
Discover the variety of pork cuts
Ribs
Loin Ribs
Also called “baby back ribs” because they are smaller than spare ribs, this cut is obtained from the upper portion of the back between the backbone and the ribs, and below the loin. It is a meaty cut with extensive marbling and not much bone. It is used primarily in stews and adds flavour to rice dishes.
Spare Ribs
They come from either the loin or belly area, are larger and meatier than the other types of ribs and are known for their full flavour. Depending on how they are to be prepared, these ribs are often cut into two or three sections. Their meat is lean and gelatinous, for a juicy cut. Spareribs can be baked, pan-seared, fried, or barbecued if tender.
Riblet Ribs
Riblets are short, meaty sections of rib located at the end of the loin, a little bit of bone and meat attached to each bite. When the butcher trims spare ribs to make them straight and flat, the piece he removes is sold as riblets. They are commonly found in Asian cooking as their size fits the preparation of some of these dishes.
Loin
Loin Bone In
It is one of the most flavourful cuts of pork, offering juicy meat and a pleasant texture for the palate. This fatty belly meat is generally sold as a square or rectangular slab. It is highly versatile and can be marinated, salted, smoked, fried, pan-seared, grilled, or chargrilled.
Loin Rind On
The loin is one of the noblest and leanest cuts of pork and is obtained by excluding the bones from the rack and preserving the outer layer of skin and subcutaneous fat, also known as the rind. This allows for much juicier meat when roasting, these are served in small pieces as a snack or side dish.
Loin Boneless Chain On
The loin can also be sold with the bone, subcutaneous fat and rind removed while preserving the chain meat. This cut is covered by a sheet of pearly white fibrous tissue. The meat is marbled, for a juicy texture, making it perfect for sale separately for pan-searing or grilling.
Loin Boneless Chain Off
This is one of the cuts that is obtained from deboning the cutlets; the other is the tenderloin. The rack, subcutaneous fat, rind and chain meat are removed from the loin of the animal. This is a very lean cut of meat that is often sold as cutlets but can also be roasted whole, or in halves.
Belly
Belly Sheet Ribbed Rindless
It is one of the most flavourful cuts of pork, offering juicy meat and a pleasant texture for the palate. This fatty belly meat is generally sold as a square or rectangular slab. It is highly versatile and can be marinated, salted, smoked, fried, pan-seared, grilled, or chargrilled.
Belly Sheet Ribbed Rind On
This is a square or rectangular slab of pork belly with the skin on. When cooked it offers crisp, crunchy skin and tender meat that melts in the mouth. It is often fried and used for making torreznos or chicharrones (fried pork rind). For those who like to cook Asian food, this is the perfect choice.
Belly Bone In Rind On
The bones near the ribs are left in, and the cut is sold with the skin on, allowing for multiple uses. Bone-in pork belly is a great option for those looking for an easy to cook, high-quality cut. It is perfect whether it be roasted, braised, or grilled and can be used in both sweet and savory dishes.
Belly Boneless
This cut is a fatty piece of meat that is often used to make bacon and pancetta, both very popular meat products worldwide. When the meat is smoked, it results in a product with a more intense flavour. It can also be roasted, resulting in tender pork covered with delicious crackling.
Collar
Collar Bone In
This cut is located at the fore-end of the animal, just above the shoulder. The meat comes from the shoulder blade of the animal. Bone-in shoulder steaks are not particularly attractive, but the meat is leaner and more fibrous, as it comes from highly developed muscles. It is trimmed leaving a fine layer of fat, but contains very little gristle, and is ideal for grilling. It requires only a short cooking time, and the entire joint is often roasted.
Collar Boneless
The cut is obtained from the same part of the animal as the previous cut, but the bone is removed. The meat is fattier than other parts of the animal, with a high percentage of collagen and connective tissue. This makes it ideal for slow cooking or roasting, or for preparing dishes similar to pork cheeks. It can also be sliced and breaded, batter-fried, pan-seared, etc.
