Pork Cuts
Forequarter
cuts
Also known as “pallet”, the sirloin cut is among the most special of the pig. It is marbled and has streaky fat, which provides a unique flavor to the consumer, in addition to being very soft
It is the upper part of the front member of the pig. The top of the palette, commonly called the pallet, comes from the area near the spine and has palette bone
It is a cut located in the neck of the animal, rich in fat. This cut, can come from a part of the body of the animal that is very exercised, has a harder composition.
Loin
Side
This is the central part of the pig's back, which includes the chops, the loin itself and the filet mignon; one of the most preferred pork cuts
It is a cut obtained from the pork portion of the pork. It is a large cut, it begins in the chest and goes to the rear of the pig. A characteristic of that region is the straighter and slightly more spacious bones.
A belly of suíno, also made with pancetta, and the retreat from the lower part of Carcaça, depois from the retreat of lombo and das costalas
It is removed from the loin. It is one of the mildest cuts of pork. In general, the piece weighs between 259-350 grams
Located at the top, above the ribs. It is a very noble cut, it does not have a layer of fat.
Hindquarter cuts
The cut left over gives withdrawal from the coast. When together with the part it is transformed into steak
Pork leg is a smooth, low-fat and succulent meat
Pork cut from the tip of the hard leg, cut after the third vein, a noble part of the pig. Picanha is a noble meat. It's soft and juicy
It is a lean, juicy and soft pork cut derived from the ham
The rear or front knee is a sub-cut of the leg. The cut has fibers and nerves, in addition to fat
It is one of the cuts of the pig, with little meat, many nerves, fat and with skin
Due to its high nutritional value, it is quite suitable for infant and canine nutrition.
The liver is among the most nutritious meats. It is normally consumed as a fried steak.
Rich in iron, phosphorous and zinc. It should be consumed in moderation due to the amount of cholesterol and sodium it contains.
Because it is a muscle, it is hard and needs a long time in the kitchen to become smooth and tasty. High content of proteins and minerals such as calcium, iron and phosphorus.
Prepared in various ways, the ears can be cooked and fried. Commonly used in grain soups.