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Susan Campbell, Caroline Conran

Pork

Appears in
Poor Cook: Fabulous food for next to nothing
Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About
  • Q Quartering line. Above: hind-quarter. Below: forequarter
  • 1 Feet * (trotters, sold fresh or salted)
  • 2 Leg ***
  • 2a Knuckle * (sometimes sold with feet)
  • 3 Leg Fillet *** (includes middle cut)
  • 4 Tail*
  • 5a Belly: thin end * (sold fresh or salted)
  • 5b Belly: middle *
  • 5c Belly: thick end **
  • 6 Loin ****
  • 6a Tenderloin *** (usually from larger bacon pigs)
  • 6b Chump Chops ****
  • 6c Hind Loin **** (chops)
  • 6d Kidney *
  • 7 Fore Loin or Best End *** (usually sold as chops)
  • 8 Spare Ribs ** (sold whole for roasting or as cheap chops)
  • 8a Blade Bone **
  • 9 Hand * (sold fresh or salted, good in pies. Can be roasted)
  • 10 Spring * (as for Hand)

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