The Next Pig Thing

Joanna Lefebvre

From lean tenderloin to meaty ribs. From savory bacon to moist pork shoulder. There are dozens of cuts of pork.

What's more, this time-honored, center-o-fthe-plate tradition is lighter and more healthful than ever before. Pork averages 31 percent less fat, less than 200 calories per a 3 oz. cooked serving from the loin or tenderloin, and 10 percent less cholesterol than it did ten years ago.

The Loin
The tenderloin comes from the full pork loin, which runs from the pig's hip to shoulder, and is one of the tenderest cuts of pork. It can be roasted, grilled, or, when sliced crosswise into medallions, sautèed. Pork tenderloin has a mild flavor and is best when prepared with a spice rub, marinade, stuffing or flavorful sauce.

Canadian-Style Bacon, though misleading by name, is closer kin to ham than to regular bacon. It is fully cooked, smoked pork loin that comes from the lean, tender eye of the loin, which is located in the middle of the back. It is delicious on a sandwich, on pizza, in a salad or as a breakfast meat.

Pork chops are a popular cut from the loin, and depending on where they originate, pork chops can be found under a variety of names including loin, rib, sirloin, top loin and blade chops. Generally, all pork chops cook the same.The length of cooking depends on the thickness of the chop.

The cutlet, sometimes referred to as scaloppini, is a thin, tender cut that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed. Cutlets are best when quickly cooked either by sautèing or grilling.

Pork cubes, pieces, slices and/or stripes are extremely versatile and are typically cut from the loin area.These cuts are great for kabobs, soups, stews, stir-fry dishes, salads or sandwiches.

The loin roast comes from between the shoulder and the beginning of the leg, is sold either bone-in or deboned, and is a large cut of pork weighing between two and four pounds. Loin roasts tend to lose tenderness and fall apart when cooked using moist heat. Instead, try brining or rubbing the roast with a spice rub, then barbecuing over indirect heat.

Pork rib roast, also called rack of pork, is the equivalent of a standing beef rib roast or a rack of lamb.This elegant cut should be Frenched before roasting or barbecuing.

The crown roast is an attractive specialoccasion entrèe using a pork rib roast that is tied into a circle, ribs up.The crown roast should be treated similarly to the rib roast.

Back ribs originate from the bald and center section of the pork loin known for the finger meat between the bones. Back ribs are also referred to as "baby" back ribs because they are smaller than spareribs. Knife and fork lovers might prefer countrystyle ribs, which are cut from the sirloin or rib end of the pork loin. Both rib cuts can be prepared either wet or dry.

Shoulder Butt
Blade steak, also called pork steak, is cut from the hog's shoulder and contains the blade bone.This cut is flavorful because it is rich in marbling and tastes great when grilled.

Ground pork typically comes from the top portion of the front leg, also called the pork shoulder. Sausage is seasoned ground pork that is usually enclosed in a casing and may be fresh, smoked or cured. Pre-seasoned and ready-to-cook options are also available.

For inexpensive cuts, smoked hock and shank are flavorful options.The shank refers to the front leg of the hog.The hock is the lower, meaty portion of the front leg.The hock contains two round shank bones that are exposed on both ends and is often sold with the skin still attached.These cuts are ideal for flavoring soups, stews and rustic vegetables.

Leg
Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog. It is available bone in or boneless and may be purchased whole or halved.

Cured ham is leg meat that has been dryor wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process.There are a wide variety of cured hams available on the market. Often called specialty hams, products include country-style ham, prosciutto, serrano ham, bayonne ham and westphalian ham.

Side
Known for their meaty pork flavor, spareribs come from the belly of the hog. They are leaner, larger and heavier than back ribs, but can be prepared similarly.

Pork belly may be served fresh— meaning it's not cured or smoked—and is at its best when prepared with a slow cooked method such as braising. However, when it is cured or smoked it is called bacon. There are a variety of bacon products available including lower salt, ready-to-microwave and pre-cooked bacon.

When the belly is cured it is called pancetta. Pancetta is unsmoked pork belly that is rubbed with salt or immersed in a brine. The cured belly is then rubbed with spices and/or herbs and is best thin-sliced, or as a flavor-enhancing ingredient in appetizers, soups, pastas or salads.

Selecting, Purchasing and Storage
Modern pork production has helped to reduce fat content, so much so that today many pork cuts are considered lean meat.

Sealed, prepackaged fresh pork can be kept in the refrigerator two to four days. Ground pork will keep one to two days in the refrigerator. Generally, fresh pork cuts can be kept in the freezer for up to six months while ground pork can be kept in the freezer for up to three months.

To get the most bang for your buck, figure out the cost per serving. Some boneless cuts may seem more expensive, but are actually a better buy because you're not paying for the bone.

NATIONAL PORKBOARD