What Are the Distinguishing Features of a Pork Loin Chop?
You may have eaten your share of pork in your lifetime, but have you ever stopped to wonder exactly which part of the pig yielded your juicy and delicious favorites? Once you see all of the different meats that come from one single animal, you will appreciate the pig even more. Here is some pork industry facts.
PORK SHOULDER
Also called “pork butt”, the pork shoulder is usually sold as a boneless roast weighing several pounds. Although the name might suggest that this cut comes from the pig’s rear end, the word “butt” is not used for that reason. In fact, “butt” is the German word for wide. It applies here because the pig’s shoulder is its widest part. Because it contains a good amount of fat, this cut is ideal for slow roasting, braising or barbecuing. If you have a pulled pork recipe you’re dying to try, pick up a shoulder at the supermarket.
PICNIC HAM
At the lower part of the shoulder, you will find the picnic ham. This is another tougher, fatty cut that is sometimes sold with the bone in. Barbecuing and smoking are great ways to keep the meat tender while rendering the fat. The meatier country-style spare ribs are made from this cut.
FRONT HOCK
You will probably be buying this cut if you choose a pre-brined and smoked ham. Add collard greens and beans to this cut for a genuinely Southern touch.
PORK LOIN
This tender, lean cut comes from the pig’s back. When cooked as a roast, it should be prepared slowly and at a lower temperature to prevent it from drying out. The pork loin cuts is often also used to make boneless or bone-in pork chops. If your pork chop recipe calls for a longer cooking time or for slow roasting, pick chops that come from the shoulder end instead of the loin.
PORK BELLY
This is where that deliciously crispy bacon originates. This part of the pig is also the source of regular and St. Louis-style spare ribs. You can also braise the belly itself at medium temperatures for at least two hours, let it cool and then crisp the meat for delicious results.
REAR LEG
This is another cut that is usually sold pre-cured as ham. The whole fresh hock is also great for roasting.
REAR HOCK
Like the front hock, this part of the pig is usually eaten as ham. It too can be a great companion to go along with your greens or beans. If you happen to find one that is raw and has not been pre-processed, braise it.Paragraph
The beauty of pork is that it is so versatile. Serve it as bacon for breakfast, in a ham sandwich at lunch or in the form of savory ribs or chops for dinner. Dress it up for a fancy occasion, or make it an economical part of your nutritious food budget. No matter how you slice it, there is a cut of pork that is right for just about any occasion.
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