NAMES OF CUTS USES OF CUTS

Head Headcheese, boiling, baking

Shoulder Steaks, roasting, curing, smoking

Spareribs Roasting, boiling

Belly Salt pork, curing

Middle cut Bacon, curing, smoking

Ribs Chops, roasting

Loin Chops, roasting

Ham Roasting, curing, smoking

Back fat Lard

Hock Boiling, making jelly

Internal organs and trimmings Sausage

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Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish · 第 101 / 220 题