Click me

All About the Pig

Big Roast all about the pig.. What comes from where? Loin Pork loin can be cured to produce back bacon or Canadian style bacon. If the loin and belly are cured together you get a side of bacon. The loin can also be divided Ham The back leg of the hog is where we get fresh, smoked or cured hams. Serrano ham and prosciutto are into roasts such as the blade loin roast, centre loin roast and sirloin made from hams that are cured, smoked and then air-dried. Fresh roast. This is also where baby back ribs come from. hams are usually roasted, but they can be cut into ham steaks as well. Shoulder Butt This is the shoulder cut that contains the shoulder blade. Also known as the Boston Butt or more simply pork butt this cut of pork is usually boned and rolled up as a roasting joint. Although being known as the butt this cut is actually from the upper part of the shoulder. Leg Pork leg is also known more gener- ally as ham. It's the hind leg of the hog. Pork leg is normally available either with the bone in or boneless. Cooked very slowly or cured the leg. is the part of the pig we consume most mainly due to the amount of ham eaten. These cuts can range from 15 to 25 pounds in weight and includes the shank and leg bones. Cheeks Pig cheeks are cheap cuts of meat that are becoming fashionable to eat again. Pork cheeks are versatile and when cooked properly as tender and juicy as any other cut of pork. The cheeks aren't suitable for fast cooking and should be cooked in a similar way to the trotters. Nice and slowly Shoulder Picnic Side/Belly This cut is usually cured on the bone to make a ham-like product. It's also used in sausages and because it is from the thinner triangle-shaped end of the shoulder it's better suited for being cooked whole and sliced. Shoulder picnic is again best slow cooked and can be cooked in the same way as shoulder butt. The belly although a fattier cut of meat can be used for steaks or diced stir-fry meat. The belly is usually cut into bacon but is also roasted very slowly whole and has become one of the more trendy cuts with many major chefs choos- ing to use it. It's new found popu- larity has caused the price of this cut to increase. Lets talk breeds.. The British Saddleback The Berkshire The Tamworth The Large White The British Saddleback is the Cromwell's troops when quartered in Reading, made reference to a locally bred pig renowned for its size and the quality of its bacon and ham. This turned out to be one of The red-gold hair of the The early history of the breed in Yorkshire is difficult to result of the amalgamation of two similar breeds, the Essex and Wessex Saddleback. This Tamworth ensures that it is one of the most easily recognisable of the traditional pig breeds. A typical Tamworth has the longest snout of the present day domestic breeds. It has prick ears, giving it an alert appearance. This reflects its inquisitive nature - a characteristic enforcing its reputation for speed within the Show ring. The sows are excellent mothers, being milky, docile as well as protective. As with all traditional breeds, the Tamworth is hardy and can be kept in environments ranging from rough pasture to meadowland. Of all the native breeds it is particularly resistant to sunburn. trace. The large, coarse-boned and leggy white pigs of the region were crossed with other breeds. Davidson, in pig has a black head and neck, as well as a clearly defined belt of white extending over the shoulders and continuing over the forelegs. The rest of the body the earliest records of the "The Production and Berkshire breed. The Berkshire sow is a productive, placid pig, which produces large amounts of milk and will lose little flesh whilst Marketing of Pigs', has suggested that among these were the Cumberland, Leicestershire and the Middle and Small White. he leading British breeders of today have followed in the footsteps of their Victorian predecessors with exports to over 60 countries around the world justifying the Large Whites' was black with the exception of white feet and the tip of the tail. rearing her litter. Our breed enjoys an ongoing, successful export trade, particularly to the Far East, where Berkshire pork is marketed as a rare delicacy. undeniable claim to be the World's Favourite Breed. BIG ROAST This infographic was brought to you by: THE INAL TAN HOS OAT COMPANY

All About the Pig

shared by fredy123 on Nov 29
Have you ever wondered what part of the pig you are eating? This infographic shows which part comes from where, as well as presents various breeds of pigs.


Big Roast Ltd




Did you work on this visual? Claim credit!

Get a Quote

Embed Code

For hosted site:

Click the code to copy


Click the code to copy
Customize size