5 Lower Gungate
Tamworth
Staffordshire
B79 7BA
T 01827 62905
E info@claridgeandson.co.uk
The Anatomy of a Pig
Click on the diagram for information about a specific cut of Pork.
Tail
Hind Hock
Trotter
Leg
Chump End
Belly Draft, Rib Bones
Chump End
Loin
Trotter
Fore Hock
Hand of Pork
Neck
Shoulder
Chawl
Eye Piece
Head
| Cuts |
Cooking |
Notes |
| Cooking |
Notes |
| Boil or Roast |
Hind hocks are large and very meaty whilst fore hocks are smaller. |
| Cooking |
| Boiled for 2/3 hours with vegetables, potatoes and pearl barley. |
| Cuts |
Cooking |
Notes |
| Boned & Rolled |
Roast |
With or without rind |
| Cuts |
Cooking |
Notes |
| Cuts |
Cooking |
Notes |
| Cuts |
Cooking |
Notes |
| Cuts |
Cooking |
Notes |
| Boned & Rolled into Joints |
Roast |
With or without rind for crackling. |
| Boned, Rolled & Stuffed |
Roast |
With or without rind for crackling. |
| Cubes |
Casserole / Stew |
This is the prime joint |
| Butterfly Steaks |
Grill |
|
| Strips |
Pan / Stir Fry |
|
| Chops (with bone) |
Grill |
| Cooking |
| Boiled for 2/3 hours with vegetables, potatoes and pearl barley. |
| Cooking |
Notes |
| Boil or Roast |
Hind hocks are large and very meaty whilst fore hocks are smaller. |
| Cuts |
Cooking |
Notes |
| Cuts |
Cooking |
Notes |
| Cuts |
Cooking |
| Boned & Rolled into Joints |
Slow Roast or Casserole |
| Cuts |
Cooking |
Notes |
| Cuts |
Cooking |
Notes |
| Cuts |
Cooking |
Notes |