in Kitchen Appliances by admin on 12 Sep 2011
Incoming search terms:
- • Head - This can be used to make brawn stocks and soups After boiling the ears can be fried or baked and eaten separately • Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt - This is the shoulder and contains the shoulder blade It can be bone
- can i use spare rib meat to make a pork pie?
- part of pig used for grinding
4 Responses to “what parts of the pig are used to make pork pies and sausages?”
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September 12th, 2011 at 1:03 am
That depends on where you live. In the UK or USA it will probably be the off cuts, but there are certain countries in Europe like Italy & Spain where they actually put good meat and less fat in there. In Spain there is virtually no excess fat used in sausages.
September 12th, 2011 at 1:03 am
The parts that have to be disguised as something else other than what they really are.
September 12th, 2011 at 1:03 am
Pork is particularly common as an ingredient of sausages.
Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking. Shoulders and legs are most commonly cured in this manner for ham whereas streaky and round bacon usually comes from the loin, although it may also come from the side and belly.
Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured and/or smoked
the skin is left on the cut and is known as bacon rind.
Head – This can be used to make brawn, stocks and soups. After boiling the ears can be fried or baked and eaten separately.
Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt- This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. Boston Butt, or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade.
Hand/Arm Shoulder/Arm Picnic – This can be cured on the bone to make a ham, or used in sausages.
Loin – This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
Belly/Side/Side Pork – The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
Legs/Hams – Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
Trotters – Both the front and hind trotters can be cooked and eaten, as can the tail.
Spare ribs, or spareribs, are taken from the pig’s ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
September 12th, 2011 at 1:03 am
Everything but the Squeal.