Pig meat is interesting in while the best cuts are on the backbone, the cuts which people are lured to are the rump to make ham and the stomach which is used for bacon, both smoked meats.
The sausage cuts of pork are for pork sausage, but best in the jowels for adding to beef or venison sausage to add moisture.
There is one rule in pork, in no pink on pork. You cook pork until it is done, done, done to be sure the diseases and worms are dead in it, no matter what the experts say.
No. 1. Leg, used for smoked hams, roasts and corned pork.
No. 2. Hind-loin, used for roasts, chops and baked dishes.
No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops.
No. 4. Spare-rib, used for roasts, chops, stews.
No. 5. Shoulder, used for smoked shoulder, roasts and corned pork.
No. 6. Brisket and flank, used for pickling in salt and smoked bacon.
The cheek is used for pickling in salt, also the shank or shin. The feet are usually used for souse and jelly.
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