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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 Ribs BBQ
Pork Bacon
PORK
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.
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 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.
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.