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PORK Domesticated Pig Boar adult male pig kept for breeding

Barrow male pig that has been castrated

Market Hog barrow or gilt raised for meat production; weighs 50-110 kg Sow adult female pig Farrow to give birth Gilt female pig that has not farrowed

Piglet newborn pig; weighs 1-2 kg

Litter group of piglets born at one time from the same sow Feeder/Weaner Pig piglet after it is weaned from the sow Runt smallest pig in the litter Suckling Pig very young piglet; slaughtered at less than 2 months old; generally weighs less than 15 kg

Porker pig fattened for slaughter

Oldest form of livestock Broken down directly into its primal cuts
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 meat from hogs, or domestic swine dates back to about 7000 B.C. Stone Age man ate wild boar, the hog's ancestor

earliest surviving pork recipe is Chinese, at least 2000 years old

19th century "salt pork" pork that is prepared with a high level of salt to preserve it American urbanization generally produced from young animals (6 to 7 months old) that weigh from 175 to 240 pounds

Fresh pork uncured pork

Firm Pink Flesh No sign of Moisture Relatively small amount of fat over the outside Small amount of marbling
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Acceptable the only fresh pork sold in supermarket; should have a

high proportion of lean meat to fat and bone Utility mainly used in processed products and is not available in

supermarkets for consumers to purchase

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Tough Cuts (trotters, belly) long moist heat cooking methods such

as braising, stewing, boiling Tender Cuts (tenderloin/loin, picnic) dry heat cooking methods

such as roasting, broiling, deep-frying

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Much muscle activity

Contains little fat Elastic Delicious Ulo (Filipino)

COOKING METHODS: roasting, grilling,

boiling
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Little muscle activity

Equal amount of meat and fat TENDER usually prepared by roasting

Paypay (Filipino) blade shoulder

more economical but also contains more fat than the blade shoulder excellent for making juicy barbecued pulled pork cured and smoked to make a picnic ham can be roasted, baked, braised, or simmered best cooked by methods such as roasting, braising or stewing Casim (Filipino) picnic
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COOKING METHODS: deep-frying, stir-frying, steaming, roasting

Leanest and most tender pork cuts

Tend to dry if overcooked

Lomo (Filipino) 3 main parts: Blade End Center Sirloin End Little muscle activity Moderate amount of fat TENDER Easy to digest Most VERSATILE
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COOKING METHODS: stir-frying, deep-frying, shallow-frying

cut from the side contain long rib bones with a thin covering of

meat on the outside and between the ribs

usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid

Tadyang (Filipino)
More bones; less meat and fat Some muscle activity COOKING METHODS: deep-frying, braising, stewing
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boneless cut of fatty meat popular in Asian cuisine, and forms a part of many

traditional European dishes

bacon enormously popular in Chinese and Korean cuisine

Liempo (Filipino)
Contains a lot of fat Tough COOKING METHODS: braising, stewing, roasting
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one of the most commonly bought and most popular joints for roasting because of its leanness one of the most expensive roasting joints but it does give nice lean, uniformly shaped slices, prior to tying into shape Pigue (Filipino)

Some muscle activity

Less fat Quite tender Often used to make HAM COOKING METHODS: deep-frying, shallow-frying
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Requires long cooking methods (ex. Braising, stewing) Can be cooked with greens and other vegetables or flavorful sauces Can be added to soups Tender Some muscle activity Little fat COOKING METHODS: braising
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Often used in cooking to make stocks Add thickness to gravy

Pigs feet
Increased in popularity since the late-2000s financial crisis

Paa (Filipino)
Much muscle activity Little meat; lot of skin Ham Hock/Pata Cooking Methods: stewing, boiling, combination
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GUANCIALE Italian Jowl Bacon

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SCHWEINSHAXEN German

Roast Pork Shank and is

served during OKTOBERFEST

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CHINESE TRADITIONAL DISH

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