Office Address
123/A, Miranda City Likaoli Prikano, Dope
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+0989 7876 9865 9
+(090) 8765 86543 85
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info@example.com
example.mail@hum.com
123/A, Miranda City Likaoli Prikano, Dope
+0989 7876 9865 9
+(090) 8765 86543 85
info@example.com
example.mail@hum.com
Also called “baby back ribs” because they are smaller than spare ribs, this cut is obtained from the upper portion of the back between the backbone and the ribs, and below the loin. It is a meaty cut with extensive marbling and not much bone. It is used primarily in stews and adds flavour to rice dishes.
The loin is one of the leanest cuts of pork and is obtained by excluding the bones from the rack and preserving the outer layer of skin and subcutaneous fat, also known as the rind. This allows for much juicier meat when roasting, these are served in small pieces as a snack or side dish.
The loin can also be sold with the bone, subcutaneous fat and rind removed while preserving the chain meat. This cut is covered by a sheet of white fibrous tissue. The meat is marbled, for a juicy texture, making it perfect for sale separately for pan-searing or grilling.
It is one of the most flavourful cuts of pork, offering juicy meat and a pleasant texture for the palate. This fatty belly meat is generally sold as a square or rectangular slab. It is highly versatile and can be marinated, salted, smoked, fried, pan-seared, grilled, or chargrilled.
This is a square or rectangular slab of pork belly with the skin on. When cooked it offers crisp, crunchy skin and tender meat that melts in the mouth. It is often fried and used for making torreznos or chicharrones (fried pork rind). For those who like to cook Asian food, this is the perfect choice.
They come from either the loin or belly area, are larger and meatier than the other types of ribs and are known for their full flavour. Depending on how they are to be prepared, these ribs are often cut into two or three sections. Their meat is lean and gelatinous, for a juicy cut. Spareribs can be roasted, pan-seared, fried, or barbecued if tender.
Obtained from the same part of the animal as the previous cut, but the bone is removed. The meat is fattier than other parts of the animal, with a high percentage of collagen and connective tissue. This makes it ideal for slow cooking or roasting, or for preparing dishes similar to pork cheeks. It can also be sliced and breaded, batter-fried, pan-seared, etc.
This cut is located at the fore-end of the animal, just above the shoulder. The meat comes from the shoulder blade of the animal. Bone-in shoulder steaks are not particularly attractive, but the meat is leaner and more fibrous, as it comes from highly developed muscles. It is trimmed leaving a fine layer of fat, but contains very little gristle, and is ideal for grilling. It requires only a short cooking time, and the entire joint is often roasted.
A wonderfully fibrous cut of meat that lends itself to low-and-slow cooking methods. This is a go-to for delicious American-style pulled pork.
The pork shoulder blade (also known as the pork shoulder blade roast) is a specific cut from the upper part of the pork shoulder, located near the shoulder blade bone. It’s a flavourful, tender cut that works well with various cooking methods.
Riblets are short, meaty sections of rib located at the end of the loin, a little bit of bone and meat attached to each bite. When the butcher trims spare ribs to make them straight and flat, the piece he removes is sold as riblets. They are commonly found in Asian cooking as their size fits the preparation of some of these dishes.
Like shaved riblets, these meaty sections of ribs located at the end of the loin are perfect for Asian dishes due to their smaller size. The extra meat left over gives you even more joy at each bite.
Pork jowl is a cut of meat from the cheek area of a pig, typically known for its rich, fatty texture and intense flavour. It is often used in cooking for its ability to add moisture and depth to dishes, either by curing, smoking, or braising.
Pork legs can be used in a variety of ways. Namely, rear legs have been used for centuries to create beloved cured ham legs through a salting process. When used fresh, legs are often used for roasting, braising, or making dishes like pulled pork, as the bone helps enhance the richness of the meat.
Comprising of the lower portion of the pig's hind leg, this cut is full of connective tissue and tough but flavourful meat. It is commonly slow-cooked or braised to tenderise the meat and develop a rich, hearty flavour
Typically including the ankle and part of the lower shin. Foot is often used in cooking, particularly in stews, soups, and braised dishes, where it adds richness and flavour due to its high collagen content.
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