Joints & Cuts of Pork & Bacon with Weight & Preparation

The flesh should be moist and light pink in color with a fine and even grain. The skin should be shiny and very smooth. The fat should be evenly distributed over the carcass. Table 6 gives the main joints and cuts of pork, the approximate weight, method of preparation and possible methods of cooking.

PORK

LEG-CUISSOT (5 kg)
Remove the pelvic bone and trotter. Saw off the leg bone and trim off the flesh and membrane leaving about 4 cm bare bone. Score the skin to a depth of 4 mm 1 cm apart. Tie with string at the thick end.

LOIN – LONGE (51/2 kg)
Either:
(a) cut into two joints across. Score the skin to a depth of 4 mm 1 cm apart; or
(b) cut into two joints across. Remove the bone and skin. Score the skin to a depth of 4 mm 1 cm apart. Replace the skin, roll and tie.

SPARE RIB- BASSE-COTE (3 kg)
Either:
(a) score the skin to a depth of 4 mm 1 cm apart; or
(b) remove the bone and skin. Score the skin to a depth of 4 mm 1 cm apart. Replace the skin, roll and tie.

SHOULDERIHAND- EPAULE (3 kg)
Either:
(a) score the skin to a depth of 4 mm 1 cm apart; or
(b) remove the skin and bone. Score the skin to a depth of 4 mm 1cm apart. Replace the skin, roll and tie.

BELLY – POITRINE (3 kg)
Remove the bone and skin. Trim excess fat. Roll and tie.

PORK CHOPS – COTE DE PORC (200g)
Remove the skin and excess fat from the loin and cut into even sized chops 21/2 cm thick.

PORK FILLET-FILET DE PORC (2 x 100 g)
Remove the fillet. Trim off excess fat and sinew. Cut lengthways and lightly fiatten with a butcher’s bat.

PORK ESCALOPE – ESCALOPE DE PORC (120g)
Remove the fillet. Trim off excess fat and sinew. Cut lengthways and slightly flatten with a butcher’s bat until approximately 2 inm in thickness.

BACON

Bacon should be clean, have a pleasant odor and show no signs of stickiness. It should be stored fresh at a temperature of 5-7°C. Following are the main joints and cuts, approximate weight, method of preparation and possible methods of cooking.

GAMMON (5 kg)
Saw knuckle bone through 3 mm from the end.

BACK (7 kg)
Remove bones, tendons and skin. Slice into rashers.

STREAKY (31/2 kg)
Remove bones, tendons and skin. Slice into rashers.

COLLAR (3 kg)
Bone, roll and tie.

HOCK (31/2 kg)
Bone, roll and tie.

GAMMON STEAK (150 g)
Remove skin and bone from whole gammon. Cut into even sized steaks approximately 12cm thick. Cut nicks in the outer rim of fat to prevent curling during cooking.

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