PORK CUT DICTIONARY 

The Division of the Carcus

WRITTEN BY AKKPS MEMBER STEVE BAKER OF IRISHMUDD

GRAPHICS BY AMANDA CARLISLE OF CARLISLE ACRES

PRIMAL CUTS

AKKPS-KUNEKUNE-CUTS

 

Primal Cuts are the 4 sections of the pigs carcass used for pork and pork by products.

Within each Primal Section, thier are sub primals in every Primal area.

 

Before you even get to the point of interviewing a butcher facility, you need to know your basic cuts. When butchering a Kunekune pig, which is known for its unique marbling and flavorful meat, there are several cuts that you might consider making the most of its quality. Starting from the front of your pig and moving to the back we will tell you the basic cuts and some that are even better from the Kunekune.  Each of these cuts takes advantage of the Kunekune pig’s unique characteristics and can provide a range of culinary possibilities .Kunekune pigs are known for their unique flavor and tender meat, making them a favorite among small-scale farmers and chefs.

 

Head Primal

Front Primal

Mid Primal

Hind Primal

 

HEAD-PRIMAL

 

The Head Portion of the Carcass from the snout to the neck.

 

The head you find the use of the actual head, the jowl, the ears, and the tongue. Some of these are for you and some can be for your pets. Jowl: This cut can be fresh, cured, or smoked like bacon or used for its rich fat content in various recipes. It is often used to make guanciale. It also adds a unique taste to dishes and is a favorite in many traditional recipes.

 

HEAD PRIMAL USES

  • Head Cheese
  • Stocks
  • Soups

CHEEK   Found under the head, it is used for making jowl bacon or diced for seasonings

  • Whole Jowl (Fresh or Cured)
  • Jowl Bacon (Fresh or Cured)

TONGUE  The fleshy, muscular organ in the mouth

  • Boil
  • Pickle

EARS 

  • Fry
  • Add To Stews
  • Dry

BRAIN

  • Fry
  • Poach
  • Grill

NECK

FRONT-PRIMAL

 

The Front Portion of a Whole Carcass that includes from the shoulder down to the front foot.

 

In the front primal you will find Pork Shoulder also known as the Boston Butt, picnic roast, shoulder steak, cottage bacon, shanks, hocks, and trotters. The Boston butt: This cut is well-marbled, which makes it perfect for slow-cooking methods like braising or roasting. It is flavorful and becomes tender which makes fantastic pulled pork or hearty stews.

 

BOSTON BUTT  Upper Shoulder

  • Steaks 
  • Roasts
  • Cottage Bacon

PICNIC  Lower Shoulder

  • Picnic Roast

TROTTERS  Located at the bottom of the leg

  • Stocks
  • Soups

 

 

MID-PRIMAL

 

The Middle Portion of the Whole Carcuss which includes from the top of the back down to the belly and stops at the hip.

 

In the mid-primal you will find back fat, pork loin, ribs, belly, and offals. Tenderloin: This is one of the most tender parts of the pig and is best suited for quick cooking methods such as grilling or pan-searing. It cooks quickly. Pork Loin: This is a versatile cut that can be used for roasting, grilling, or cutting into chops. This cut is prized for its tenderness and can be used to make delicious pork chops or roasts. The loin offers a perfect balance of meat and fat, resulting in juicy, flavorful dishes. Ribs: Both spare ribs and baby back ribs are great for barbecuing or slow cooking. They are flavorful and well-suited for marinades and rubs. Whether you're grilling or smoking, kunekune ribs are tender and full of flavor thanks to the pig's natural marbling. They make for a delicious, finger-licking meal. Pork Belly: Ideal for making bacon or slow-roasting, the pork belly is rich in fat and flavor. It's a favorite for those who enjoy curing their own bacon or making dishes like porchetta. High-fat content makes it incredibly moist and succulent.

 

LOIN  The muscle that runs along the back of the pig and is home to some or the most tender and desirable cuts.

  • Loin Roast
  • Loin Chops
  • Tenderloin

RIBS  A series of slender curved bones that protect organs.

  • Spare Ribs
  • Baby Back Ribs
  • St Louis Ribs

BELLY  A boneless, fatty cut of pork from the belly of the pig.

  • Pork Belly
  • Bacon

FAT  The fatty adipose tissue that is found both on the back and around organs and encloses the kidneys of a pig.

  • Leaf Fat
  • Back Fat

OFFALS  The entrails and internal organs of an animal used for food.

BONES The skeletal structure of a pig.

 

HIND-PRIMAL

 

The Hind Portion includes from the hip to the tail, down to the rear foot.

 

In the hind primal you will find the hams, hocks and trotters. Ham: The hind leg of the pig can be cured, smoked, or roasted. It’s a traditional favorite for holiday meals and special occasions due to its rich, savory flavor. Hocks: Perfect for soups and stews, hocks add a deep flavor and can be used in a variety of dishes that benefit from long cooking times.

 

HAM  A cut from the upper rear leg of a pig

  • Whole Ham 
    • With Bone
    • Without Bone
    • Fresh
    • Cured
  • Ham Steaks
    • With Bone
    • Without Bone

HOCKS  Lower portion of the rear leg between the ham and the trotter

  • Picnic Roast

TROTTERS  Located at the bottom of the leg

  • Stocks
  • Soups

 

 

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