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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.
- 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 in Portugal “bifanas” ( leg fillets sandwich) is a very traditional snack, or even whole. Ideal for baking, boiling or stewing.
- Side / Belly
3 - Side / Belly
Very well known on the Korean barbecues it may be presented boné in or boneless as well rindo n/off. The bonés from the bellies are a diferente cut it´s called spare ribbs.
- Spare Ribs
4 - Spare Ribs
This cut is taken from the belly by separating the bone from the meat. The bones, spare ribs could be cooked in severall diferente ways and the meat in between bonés is very juicy and delicious.
- 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.
6 - Jowl
Taken from the pig's head this is a cut used inseveral different cultures worldwide. It can be stewed, boiled,Roasted or grilled, because of the fat content in the barbecue it´s a star.
It is from this part that the famous chaps come from.
7 - Collar
This piece is taken from the neck of the pig and can be cooked in several diferente ways. It´s a cut of greta quality since it has na ideal balanced between fat and muscle.
The moust tastefull pork chops came from this cut.
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.