In general, the primal pork cuts from the top of the pig like the loin are leaner and more tender than those from the bottom. But cooking the tougher cuts like the shoulder and the hocks low and slow can make them tender and juicy. Pork shoulder chops are sold with bones, but those are less common.
A typical preparation? Pulled pork. But the picnic ham is the lower part of shoulder. The sizeable fat cap on the picnic ham is great for making cracklings. These come directly off the picnic ham. Cook: Use the brined and smoked version for beans or collard greens. Thick or thin, bone-in or bone-less pork chops are cut from meat perpendicular to the spine, often from the loin. Pork chops from the shoulder end are fattier than from the loin end.
This way, says Mylan, you render all the fat. When you debone a pork loin, the ribs that come off of that are the baby back ribs. They are a more tender rib option: The meat in between the ribs is a loin meat instead of a belly meat. Bacon is pork belly cured, smoked, and sliced. Belly is super β you can do all kinds of stuff with belly. Spare ribs come off of the belly. Cook : Braising, smoking or low-temp grilling.
Turn the oven up to to brown them off. Continuing to move back, next up is sirloin, which is often cut up into chops. Use instead of veal bones. Half or Whole Pig Head Used for many things, including Porchetta di Testa, or a salami made from both the meat and skin of a pig head.
Jowls Cured and smoked, pork jowl is a soul food staple. In Italy, jowl is used to make guanciale. Tail Mylan recommends cooking pig tails in the same way that you would cook ribs at home in the oven β covered in tin foil first, then uncovered to crisp them up.
