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1.-
Head
Almost
everything is used: the lips and face, the ears,
brain, tongue and the dewlap.
2.-
Dewlap
Below
the back ribs and the upper part of the neck or
front of the chuck. It has little meat and is
lined with fat.
3.-
Cutlets
Taken
from the best, the back ribs and the neck.
4.-
Shoulder and chuck
Front
extremity, with very tender and juicy meat.
5.-
Gammon
Belly
of pig with skin and thin flank.
6.-
Loin or Sirloin
Taken
from back rib area.
7.-
Ham
Thigh
of animal. Boned ham used for making fillets.
Can also be sold whole.
8.-
Knuckle
Between
the ham and the hands. Sold with bone.
9.-
Hands
After
the knuckles.
10.-
Loin cut
Taken
from the whole cutlet area, with removal of the
rib bones and the spine.
11.-
Back fat
Layer
of fat accompanying skin and meat.
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