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14 Cards in this Set
- Front
- Back
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Shank/Hock (Pork)
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Ham Primal Cut - Pork
Stewing, braising Often prepared smoked or corned |
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Ham (Pork)
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Ham Primal Cut - Pork
For fresh ham roast, roast whole, roast as smaller sections or cutlets Prosciutto ham, salted and dry-cured long term; Smithfield ham, dry-cured and smoked; inside ham RTE, baked; thin-sliced smoked ham (wet-cured, half or whole, butt/shank); boiled ham (wet-cured, cooked to 145 degrees) |
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Top Round (Pork)
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Ham Primal Cut - Pork
Sauteing Often prepared as cutlets |
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Center-cut Pork Loin (Pork)
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Loin Primal Cut - Pork
Roasting, grilling, broiling, sauteing Often prepared as a roast (bone in or boneless), frenched, smoked, chops (bone-in), or Canadian-style bacon (boneless) |
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Boneless Loin; Eye Muscle (Pork)
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Loin Primal Cut - Pork
Grilling, broiling, sauteing Often prepared as cutlets, medallions, or schnitzel |
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Tenderloin (Pork)
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Loin Primal Cut - Pork
Roasting, Sauteing Often prepared as medallions or roasted whole |
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Boston Butt (Pork)
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Boston Butt Primal Cut - Pork
Roasting, stewing, sauteing Often prepared (bone-in, boneless) as forcemeat or sausages |
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Cottage Butt (Pork)
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Boston butt primal cut - Pork
Roasting or frying as bacon Often prepared as a roast (fresh) or smoked (English bacon) |
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Picnic; bone in or boneless (Pork)
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Picnic Primal Cut - Pork
Braising, Stewing Often prepared as a roast or boneless (boneless, BRT, skin on, fresh); smoked and cured (picnic ham, smoked shoulder); as tasso ham; as forcemeat (used for cold-cut preparations) |
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Belly (Pork)
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Market Form - Pork
Sauteed or roasted when fresh, other forms fried Typically cured for bacon, pancetta, or salt pork but can be slow roasted or braised as fresh pork belly |
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Spare Ribs, St. Louis Ribs; Trimmed (Pork)
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Market Form - Pork
Barbecuing, Braising Slow cooked in barbecue; can be steamed or simmered to tenderize |
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Baby Back Ribs (Pork)
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Market Forms - Pork
Barbecuing Slow cooked as barbecued whole racks; can be sectioned, coated, and cooked individually |
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Fatback (Pork)
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Market Form - Pork
Sauteed Can be fresh or salted; often prepared as lardons; in confit, cassoulet, and forcemeat |
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Jowl, Snout, Neckbones, Liver, Heart, Feet, Toes, Tail, INtestines, Kidneys, Caul Fat (Pork)
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Offal - Pork
Braising Often prepared as forcemeat and as sausage |
