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Pork Meat

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Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide. Pork is eaten both freshly cooked and preserved... Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.

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Pork 3 Leg Muscle

100.00

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Description

This is made up of the round hip bone, the aitch bone, and consists of fat covering about halfway up the leg. This has a large amount of muscling.

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Pork Back Fat

1.00

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Description

This is fat from the back of the pig. It has more pork flavor than leaf fat. It can be rendered into lard or added to meat dishes for enhanced flavor.

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Pork Back Fat Strips

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Description

This is fat taken off the back of pigs and is available with or without the skin (pork rind) still attached.

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Pork Back Ribs

1.00

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Description

This is connected to the backbone, nestled beneath the loin muscle, are the most tender and leanest ribs

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Pork Back Skin

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Description

These are removed from the back of the pork loin primal cut.

Additional information

HALAL AVAILABLE

No, Yes

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Pork Belly / Butcher Stomach

1.00

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Description

This is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Whole, the belly is one long piece with the skin on, weighing about 12 pounds.

Additional information

CL

60, 70, 80, 90

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Pork Belly Sheetribbed

1.00

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Description

The sheet ribbed belly is similar to the bone-in belly except the spareribs are removed in one piece as well as most of the associated bones and cartilage.

Additional information

CL

60, 70, 80, 90

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Pork Bone Sternum

1.00

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Description

These are cuts from the breast of a pig and hold nice tender meat.

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Pork Butt

1.00

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Description

The top of the shoulder from the shoulder socket up to the spine excluding the picnic. It is a complex weave of muscles, fat, sinew, connective tissue, and bone.

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Pork Carcass

1.00

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Description

These are fabricated into wholesale cuts, using knives, saws, and other mechanical equipment.

Additional information

GRADE

A, B, C

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Pork Cheek Meat

1.00

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Description

These are the strips of meat that sit in the basin of the cheek below the eyes.

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Pork Chop

1.00

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Description

These are taken from the back of the pig. Can be sold with bones and without.

Additional information

SPECIFICATIONS

Bone In, Boneless, Skin On, Skinless

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Pork Cutting Fat / Ham Fat

1.00

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Description

These are pieces of fat taken from pork ham which is a cut of pork leg. This is mainly mixed with lean meat to create more flavor and to keep the meat together when cooking.

Additional information

SPECIFICATIONS

Skin On, Skinless

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Pork Diaphragm

1.00

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Description

This requires careful cutting. It is located near the innards of a pig, so special care is taken in order to prepare it properly.

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Pork Ear Base

1.00

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Description

These are made from pig’s ears. It contains only the root for the whole ear.

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Pork Ear Flap / Butcher Ears

1.00

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Description

These are ears without hair or ear tags. The ear base is separated.

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Pork Ear Pieces

1.00

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Description

These are made up primarily of cartilage and skin wherein the hairs or any ragged skin edges are removed.

Additional information

SPECIFICATIONS

Individual, With Pate

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Pork Flare Fat

1.00

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Description

It is fat from the pig that can be rendered down to lard, which can then be used to bake roast potatoes in, for shortening or on toast with some salt and pepper

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Pork Flower Fat

1.00

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Description

This is not actually fat, but rather is the pig’s mesentery. It is a fold of the pig’s cavity wall that helps hold the small intestine in position.

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Pork Front Hock

1.00

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Description

This is the front part of the pig’s ankles. Cut of meat with a bone, gristle and connective tissue in them.

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Pork Glands

1.00

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Description

Mucus like saliva found in the pig. Used in making chorizos

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Pork Ham Legs

1.00

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Description

This is taken from the area next to the sirloin. It contains the round leg bone, muscle system characteristic of the leg and the aitch bone should be exposed.

Additional information

SPECIFICATIONS

Bone In, Boneless, Skin On, Skinless

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Pork Hanging Tender

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Description

This is an elliptical-shaped portion of muscle that is called the “Pillar of the Diaphragm.” it hangs off the kidney just below the tenderloin on the inside of the left, and only the left, hindquarters and attaches to the last rib.

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Pork Head Meat

1.00

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Description

This is meat found near the brain of the pig.

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Pork Heart

1.00

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Description

Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.

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Pork Hind Hock

1.00

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Description

This is the back part of the pig’s ankles. Cut of meat with a bones, gristle and connective tissue in them.

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Pork Jowls

1.00

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Description

This is a fat cut of meat along the side of the head. It is often used as flavoring for other food.

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Pork Kidney

1.00

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Description

The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.

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Pork Lacones

1.00

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Description

This refer to a pig’s entire front legs, including the feet and the hocks.

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Pork Leg Trotters

1.00

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Description

This starts from the ankles to the toes. There is little meat and a lot of skin, fat, and bone. Best used in soups and stews for body when the gelatin is extracted, and flavor from the fat and skin.

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Pork Legs

1.00

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Description

This can be sold bone-in or boneless, skin on or skinless, or short shank by cutting off part of the thigh bone above the knee.

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Pork Liver

1.00

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Description

This is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.

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Pork Loin

1.00

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Description

This is the most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.

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Pork Mask

1.00

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Description

the skin of the pig’s whole head. Can be ordered with or without ears and snout

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Pork Minced Fat / MDM

1.00

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Description

It usually contains shoulder meat with additional scraps of loin fat ground in.

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Pork Neck Bones

1.00

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Description

bones taken from the neck of the pig. Has a small amount of meat in it.

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Pork Oyster

1.00

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Description

Pork Oysters are just pure eye meat – no rind or fat all.

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Pork Picnics

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Description

This contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.

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Pork Riblets

1.00

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Description

Riblets are made by taking a full-length slab or ribs and cutting them with a cleaver or a band saw so the bones are only half as long as normal, perhaps 2-4″.

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Pork Rosary Bones

1.00

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Description

Pork bones taken from the loin of the pig.

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Pork Shoulder

1.00

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Description

This is square in shape from the top portion to the whole shoulder. It contains several muscles and the blade bone

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Pork Sirloins

1.00

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Description

This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone

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Pork Skin

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Description

This is the exterior of the hog after the hair is removed. It can be thick and leathery

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Pork Skirt Meat

1.00

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Description

The skirt is an underutilized cut of meat from the diaphragm and belly of the pig. There are two skirts per side, the inside skirt and the outside skirt

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Pork Snouts

1.00

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Description

Taken from the pig’s whole head. From its nostril to the base near the head, weighs at least one pound.

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Pork Spare Ribs

1.00

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Description

Spare ribs contain about 12 ribs and are intended to have a limited amount of meat. This cut is separated from the inside of the pork fresh belly. Pork spareribs are the highest priced of the cuts.

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Pork Stomach

1.00

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Description

The flesh that runs on the underside of the pig.

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