Pork

In general, pork is a tender meat - pigs rarely develop much in the way of tough muscle and connective tissue. This means that almost all pork cuts may be roasted or cooked in dry heat, although some cuts may also be braised or stewed.

In this section, we've put together a guide to all the cuts of pork, from the lean and tender fillet, used to create escalopes to the thin, bony spareribs - a delicious (if somewhat messy) treat for barbecuing.

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Choosing Pork
Pork Recipes

Belly: An inexpensive fatty cut for roasting, braising, grilling or frying ...
Chops: Loin chops, chump chops and spare rib chops ...
Chump End: Cut into thick, delicious chops or roast whole with sage, rosemary or thyme ...
Fillet: A tender cut, delicious either roasted whole or cut into medallions or escalopes ...
Ham, Bacon and Gammon: A look at cured pork products ...
Hand and Spring: An oddly shaped cut of meat taken from the fore leg of the pig ...
Leg: Cuts from the hind leg of the pig ...
Loin: Often considered the finest cut of pork ...
Shoulder Blade: Use for grilling, frying or barbecuing ...
Spare Rib: A thick, meaty joint which may be roasted or braised, or cut into thick, tasty chops ...
Spareribs (Chinese): Long strips of rib bones that may be braised, roasted or barbecued and served with a tasty sauce ...
Sucking-Pig: An impressive centrepiece for a celebration ...