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DigsMagazine.com.
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this little piggie an
illustrated guide to pork cuts
by Yee-Fan Sun | 1 2 3 4 5 6 7
continued from
page 2
Click on a section
to find out more about the different cuts that come from each one, and
what to do with them..
Shoulder
or butt
Oddly enough, the shoulder
and butt refer more or less to the same part of the pig; it seems that
some farmer from way back when may not have known
derriere from elbow, so to speak, and though the butt’s sort of a misnomer,
the name’s stuck. Shoulder/butt cuts tend to have a higher proportion of
fat to lean; this makes them ideal for slow cooking techniques.
What the label might say... |
What to do with it... |
Boston
butt, blade Boston roast, shoulder butt |
Whole: braise, roast
Chopped: braise, stew |
Shoulder roast |
Whole: roast, braise
Chopped: braise, stew |
Ground pork |
Sauté/pan-fry, simmer |
check
out the picnic shoulder cuts
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