understanding pork. the definition of pork pork is the meat from hogs hogs are usually butchered...
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Understanding PorkUnderstanding Pork
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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)
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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
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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)
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Skeletal Structure of a Hog
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Primals of the Hog
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Primal Cuts of a Hog
• Shoulder– Shoulder Picnic– Shoulder Blade (Boston Butt)
• Belly
• Loin
• Leg
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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
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Primal Cuts of a Hog
Boston Butt (Bone in) Blade Steak
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Primal Cuts of a Hog
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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
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Primal Cuts of a Hog
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Primal Cuts of a Hog
Picnic Shoulder Picnic Steak
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Primal Cuts of a Hog
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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
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Primal Cuts of a Hog
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Primal Cuts of a Hog
Boneless Pork belly Spareribs
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Primal Cuts of a Hog
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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
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Primal Cuts of a Hog
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Primal Cuts of a Hog
Pork Loin Pork Loin Chops
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Primal Cuts of a Hog
Pork Tenderloin Pork Backribs
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Primal Cuts of a Hog
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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
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Primal Cuts of a Hog
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Primal Cuts of a Hog
Fresh Leg Ham Hock
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Primal Cuts of a Hog
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Skeletal Structure of a Hog
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Specialty Cuts
• Suckling Pig– Between 2-6 weeks of age– Roasted whole
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Primal Cuts of a Hog
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Specialty Cuts
• HeadCheese– Jellied, spiced, pressed meat from the
head
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Primal Cuts of a Hog
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Specialty Cuts
• Chittlings– Large and small intestines, rinsed and
fried
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Primal Cuts of a Hog
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Specialty Cuts
• Caul Fat– Fatty membrane covering the stomach– Used for wrapping forcemeats to keep
their shape and to add moisture– Usually melts away
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Primal Cuts of a Hog
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The Hog in History
• Modern Marvels - The Pig
• Put Pork On Your Fork Website
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