The most commonly consumed meat worldwide, there are an abundance of delights when it comes to pork. Each cut has a different texture, flavour and usage, and has even more protein than chicken. Get the right cut for your dish and your diners will be happy as a pig in mud. Plus… bacon. Need we say more?
Shoulder
Low and slow is the way to go with this tender and succulent cut of pork. The portion of choice for a Sunday roast, leave the skin on this one for the ultimate prize – crispy crackling. Shoulder is also commonly used as the base for ground pork and pork sausages.
Belly
As you probably guessed from the name, pork belly is taken from the belly of the pig – which means big fat content and BIG flavour. Just name one other food that gives you succulent meat that melts in the mouth and crispy, crackly skin at the same time. Watch out for a visual of creamy, white fat – this is a great indicator of freshness. If in doubt, ask your butcher!
Tenderloin
A lean, tender cut of pork will leave you feeling satisfied in every way. Easy on the waistline and simple to cook, tenderloins are an elegant weeknight staple that were actually once thought of as a dinner party staple.
Chops
Pork chops are more than suitable for grilling, frying, baking and even stuffing. Similar to the T-bone steak in appearance, Homer Simpson’s favourite dish is one we all know and love. Chops can be tricky to cook without drying, so avoid those tasteless, tough chops by bringing your meat to room temp before hitting the pan or oven.
Fillets
Also known as the “Gentleman’s Cut”, the pork fillet has the most tender meat of all the pork cuts. Fillets are the most easy-to-please type of pork, commonly used in restaurants and home kitchens alike. Our secret? Wrapping it in bacon for extra bite!
Come into the shop and ask us about our wide selection of free-range chicken, and what cut is best for you.
