Pork is a meat that you don’t want to ever get wrong as you can make your dinner guests quite ill! Follow this guide to which part is which and how best to cook it.
Very rarely used in day to day life, except maybe in a hog roast. You can acquire the snout from specialised butchers and it can be used to add flavour to soup stocks.
Jowl bacon offers an alternative to back or belly bacon. Like back and belly bacon, it is cured and smoked but it’s fat ratio is different so it does cook faster. Also, since it comes from inside the cheek, it is offal.
Hard-working shoulder = hardworking meat. You need to stew, dice or mince this meat as it is quite tough. If you have the patience though, you can slow roast this as a joint for hours and is the most delicious, melt in the mouth meat that is great for making pulled pork.
Great for tasty chops and even better boned and rolled and used as full joint for roasting. Melt in the mouth good, accent with some roasted apple and crisp roast potatoes.
Pork belly is as it sounds: incredibly fatty. However it is also incredibly tender, and when slow roasted and served with crackling, it can turn an ordinary dinner into fine dining.
Also known as ham. Normally roasted whole, and quite naturally salty. Lovely cooked as a whole joint or cut into thinly sliced steaks called escalopes for grilling or frying.