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PORK

Tenderloin

Pork Tenderloin

The tenderloin is the leanest and most tender cut of pork. It is located along the bottom of the loin, starting in the center cut and running back through the sirloin end. Because of its leanness, care should be taken so that it is not overcooked. It is available whole or cut into scallops and medallions. It is also available marinated and seasoned with flavors such as garlic and onion, lemon garlic, herb, peppercorn, mesquite, honey mustard, and teriyaki. The tenderloin is generally a fairly expensive cut.   Try wrapping a medallion in bacon and grilling filet mignon style.

Chops

Chops are smaller cuts from the loin primal cut. They are individual serving cuts that are sliced to various thicknesses. Depending on their size, 1 or 2 chops may be served as a single serving. Single chops may vary from ½" to 2" thick and double rib chops may be as thick as 2.5 inches. The thickness chosen will depend on how they will be prepared and the appetites to be satisfied. They are available fresh, smoked and bone-in or boneless, varying in quality and composition according to their location on the loin.  If you want to entertain a large group of people, pork chops are a fairly inexpensive option.

Sausage

Pork 
      
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Sausage

There are lots of different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as breadcrumbs, cereal, rice,  and dried milk solids. Some varieties are a mixture of pork and other meats, such as beef, veal and chicken.  Sausage can be found in the form of ground meat, patties, stuffed into casings and slices. The casings can be a natural casing made of animal intestines or an artificial casing. They are cured and/or smoked and may also be cooked or dried. Different varieties of sausage are served for various purposes, such as entrées, breakfast, luncheon meats, and appetizers.

Ribs

Pork 
      
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ribs

There are generally three types of pork ribs; Babyback ribs, country style ribs, and spare ribs.   Babyback ribs are taken from the center cut and part of the blade end of the pork loin.   They can be a little bit expensive due to their popularity.    Country style ribs are the meatiest, but are not as easy to eat to to the bone and fat structure, but still a tasty choice.    Spare ribs, have the least amount of meat, they are very flavorful, but you need quite a few spareribs to get a satisfying meal in my opinion.

BBQ Pork

Barbequed Pork

BBQ or Pulled Pork, has hugely different flavors and textures from one region to another.    Usually this is a whole pork shoulder, cooked slowly and then "pulled" or chopped.   There are wide variations on cooking methods, seasonings, and presentations. 

Bacon

bacon

Like John Travola says in Pulp Fiction...   "Bacon's Good"   Generally taken from the sides and back of the pig, bacon is most often eaten for breakfast, but lets not forget its role in wrapping our filet mignons, and topping our burgers...   mmm mmm  bacon.