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Meat (Pork) Lesson 5

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Timothy muthamia
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56 views6 pages

Meat (Pork) Lesson 5

Uploaded by

Timothy muthamia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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The pork carcass

• Leg
• Loin
• Spare rib of neck
• Belly shoulder
• Head
The order of dissection for a pig carcass is

• Remove the head


• Remove the trotters
• Remove the leg
• Remove the shoulder
• Remove the spare ribs
• Divide the loin from the belly
BACON

•Bacon is the cured flesh of a bacon-weight pig that is specifically


reared for bacon (because its shape and size yield economic bacon
joints). Bacon is cured either by dry salting and then smoking or by
soaking in brine followed by smoking.
•Green bacon is brine cured but not smoked, it has a milder flavor and
does not keep as long as smoked bacon.
• Do not confuse ham with gammon. Ham is meat taken from the
carcass before salting or smoking and cooking, while gammon is taken
from the carcass after brining and smoking.
Bacon joints and cuts

• Collar
• Hock
• Back
• Streaky
• Gammon
ACTIVITY
• Watch the video

• TIPS TO BUTCHER WHOLE PORK CARCASS

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