The Pork Cuts

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  1. Hock

    1 - Hock

    They are the lower limbs of the pig. It can be cooked or stewed and is widely used in traditional dishes such as “feijoada” (a stew of beans), Portuguese cooked dish, “chispalhada”(a dish made with pig's feet) or coriander pig's feet.

    Forefoot to Roast Forefoot to Stew Forefoot to Fry Forefoot to Boil
  2. Leg / Ham

    2 - Leg / Ham

    It is the hind limb and because it has multiple uses it can be presented whole or in several cuts: medallions, steaks or “bifanas” ( beef sandwich), or even whole. Ideal for baking, boiling or stewing.

    Pork leg to Roast Pork leg to Boil Pork leg to Stew
  3. Side / Belly

    3 - Side / Belly

    Besides the strip of lean meat , it has a little fat and skin (rind). Either grilled, fried, stewed or boiled, it is recommended to be well done. how to cook it (grilled, fried, stewed, cooked), It may or not contain bone (spare ribs).

    Streaky to Grill Streaky to Fry Streaky to Stew Streaky to Boil
  4. Spare Ribs

    4 - Spare Ribs

    This cut is taken from the streaky by separating the rind and the fat. The meat between the bones has a very delicious flavour and can be made in multiple ways such as “piano” a very popular dish.

    Spare Ribs to Grill Spare Ribs to Stew Spare Ribs to Boil Spare Ribs to Roast
  5. Picnic Shoulder

    5 - Picnic Shoulder

    With the pork arm removed, the paddle is directly roasted. It can also be cut into steaks or rojões, which is deliciously fried or in a tasty stew.

    Shoulder to Roast Shoulder to Stew Shoulder to Fry Shoulder to Boil
  6. Neck

    6 - Neck

    Taken from the pig's jawbone that is a cut used in many cultures. It can be stewed, boiled or roasted. It is from this part that the famous Necks come from.

    Chaps to Stew Cabaço to Boil Cabaço to Roast
  7. Bost on Butt

    7 - Bost on Butt

    This piece is taken from the cervical hemi-vertebrae and can be made in any way, as they are pieces of great quality due to the balanced between fat and muscle. They are the most tasty chops.

    Cachaço  to Grill Scrag de fundo to Roast Scrag de fundo to Stew Scrag de fundo to Fry Scrag de fundo to Boil
  8. Loin

    8 - Loin

    Taken from the dorsal hemi-vertebrae this piece is one of the most popular cuts of pork. A lean, but very juicy meat, ideal for grilling, roasting or frying. When we remove the bone, we have the loin, which is widely used for roasts in the oven. It can be prepared whole or in steaks. The tenderloin, a muscle that fills the inner lumbar groove, and which is undoubtedly the piece of greatest tenderness in the pig can be fried or grilled and is great for kebabs.

    Loin de fundo to Roast Loin to Grill Loin to Fry