Porc

- Wide Varieties of Pork

Pork is a very versatile meat that offers a wide variety of cuts, each with its own characteristics, textures, and culinary uses. 

Each cut of pork has its own specific characteristics and uses, which allows for a wide variety of recipes and cooking methods. 
Whether for simple everyday dishes or more elaborate recipes, pork adapts to all cuisines.

Here is an overview of the main varieties of pork and their uses:

1. Filet Mignon
   • Description: This is the most tender cut of pork. It comes from the sublumbar part, along the spine.
   • Use: Ideal for quick preparations such as medallions, stir-fries or skewers. It lends itself well to quick cooking so as not to dry it out.
2. Pork Chop
   • Description: This piece is taken along the spine and the rack. It is interspersed with bones and is generally surrounded by a layer of fat.
   • Use: Pork chops are perfect for grilling, roasting or barbecuing. They are often marinated to add flavour.
3. Bacon
   • Description: Bacon is a fatty part of the pig, located under the skin, often used to make bacon or smoked bacon.
   • Use: It can be used as it is to enrich dishes, to bard meats, or melted for cooking.
4. Ham
   • Description: From the back leg of the pig, ham can be eaten fresh or after salting and maturation (raw ham, dry-cured ham).
   • Use: It can be cooked whole, sliced ​​or used as an ingredient in various recipes. Raw ham is often eaten thinly sliced ​​with melon or in sandwiches.
5. Pork Rack
   • Description: This part includes the ribs and is often sold as a roast.
   • Use: The pork rack is often roasted whole. It can also be cut into individual shops and grilled.
6. Pork Sauté
   • Description: This term generally refers to pieces of the shoulder or tenderloin cut into cubes.
   • Use: Ideal for slow-cooked dishes, such as stews, curries or stir-fries.
7. The Loin
   • Description: The loin is located in the upper part of the neck, between the shoulder and the loin. It is a very tasty, streaky meat.
   • Use: It is often used for roasts, grills or to make sausages.
8. The Breast
   • Description: The breast is a fatty, marbled meat, located under the ribs, often used to make bacon or smoked bacon.
   • Use: It can be roasted, braised, or slow cooked to obtain pulled pork.
9. The Shank
   • Description: The shank is a cut of meat that comes from the lower part of the front or hind legs of the pig.
   • Use: The shank is often braised or slow cooked to obtain tender and juicy meat. Pork shank is also a key ingredient in some traditional dishes such as sauerkraut.
10. Head
    • Description: Pig's head is often used in charcuterie, to make head cheese or pâtés.
    • Use: Pig's head is boiled or braised and used in charcuterie preparations such as head cheese or head pâté.
11. Offal
    • Description: This includes the liver, kidneys, heart, and tongue.
    • Use: Offal is used in various preparations, often stewed or grilled, and is appreciated for its intense flavour.