Cut Guide – Pork
Fullers Family Food Hall & Butchers is proudly a selected butchers for Blythburgh Free Range Pork. The pigs that produce Blythburgh Free Range Pork are born outside and spend their entire lives outdoors in the fresh air, with the freedom to roam, rooting around in the sandy soils of Suffolk, Blythburgh Pork is truly free range.
Pork shoulder is great stuffed and roasted on it’s own and brilliant if feeding a crowd, a lovely slow-roasted joint. You can buy pre-rolled shoulder joint or stuff and roll it yourself (just tie with butchers string).
Pork shoulder is wonderful when stuffed and braised in a marinade/stock or with herbs.
The picnic shoulder is less costly but also contains more fat than the shoulder. Most of the time, Picnic Shoulder is cured or smoked to make picnic ham. If bought fresh rather than cured the picnic shoulder pork shoulder may be cut into shoulder butt steaks or boned and cut for stewing.
A cut from the base of the picnic shoulder, the fore-shank of the shoulder is called the hock and is almost always smoked or cured. Shoulder hocks are often simmered for long periods in soups, stews or braised dishes to add flavour and richness. Ham Hock makes wonderful terrines.
Sometimes called Tenderloin, this cut of meat is the most tender. Cut from the muscle that supports the internal organs, this cut isn’t tough like pork leg. This cut of pork is extremely lean and has around the same fat content as skinless chicken breast. Usually cooked whole and served in thin slices called medallions.
From this cut: Tenderloin, Loin chops, Escalopes, Chump End and Chump Chops, Blade Chops, Canadian-Style Bacon.
Belly or Side
When whole, the belly has a thick and a thin end, with the ribs attached to the thick end. Belly pork is beautifully rich and a cheap cut, because it is so rich a little goes a long way. Try buying rolled belly joints to roast or even roast it flat. A low oven temperature and slow cooking reduces the fat and makes a wonderfully tender joint.
Oh, and don’t forget about the crackling!
Used for movement the leg is quite tough meat – The meat from the leg is usually cured mainly to make ham but is also used for rolled leg joints. Cooking slowly at a low temperature makes the meat more tender. Gammon joints are from the leg and have been prepared by curing in brine.
From this cut: Whole Leg Ham, Ham Shank, Ham Rump, Rolled Leg Joint, Gammon.