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The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. [1][2 ...
Rib roast (or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2 feet (61 cm) long and 6 inches (15 cm) thick. They are sold whole or in sections. Rib chops are pork steaks or chops that include a back rib bone ...
Pork belly cut, showing layers of muscle and fat. A pig being slow-roasted on a rotisserie. Pork is the culinary name for the meat of the pig (Sus domesticus). It is the most commonly consumed meat worldwide, [ 1 ] with evidence of pig husbandry dating back to 5000 BCE.
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Bacon is a type of salt-cured pork [1] made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent.
Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon, or joe meat. In the US, hog jowl is a staple of soul ...
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