Cut of pork

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] These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such as tenderloin and ham. There are at least 25 Iberian pork cuts, including jamón.^[3]

^ Editors of Cook's Illustrated Magazine (2014). The Cook's Illustrated Meat Book. America's Test Kitchen. ISBN 9781940352145. {{cite book}}: |last1= has generic name (help)
^ Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards Archived 2009-03-27 at the Wayback Machine. Retrieved 11 July 2007.
^ Cite error: The named reference PC was invoked but never defined (see the help page).

[CIM-1] Editors of Cook's Illustrated Magazine (2014). The Cook's Illustrated Meat Book. America's Test Kitchen. ISBN 9781940352145. {{cite book}}: |last1= has generic name (help)

[urmis-2] Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards Archived 2009-03-27 at the Wayback Machine. Retrieved 11 July 2007.

[PC-3] Cite error: The named reference PC was invoked but never defined (see the help page).

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