With decades of experience in the pork industry D & B Foods offers a wide variety of great pork brands from major local suppliers. Our large network of suppliers allows us to be competitive and meet our customers' price and quality needs.
Pork is a great center of the plate meat meal alternative. Here are some pork meat cut facts:
Pork Shoulder, or Pork Butt
Starting from the front of the pig: Pork shoulder (also called pork butt) is generally sold as a 5 to 10 pound boneless roast at the grocery store. (Pork shoulder chops are sold with bones, but those are less common.) It can either be minced or diced for cooking slowly in stews, or kept on the bone and slow-roasted until tender and falling apart. The fillet from the top of the shoulder is just tender enough to be cut into steaks for grilling or barbecuing.
The pork loin comes from the pig’s back and is large, lean and tender. Pork loin is a classic roasting joint, delicious as part of a traditional Sunday roast with apple sauce. The loin can either be cooked in one piece with the bone, or deboned, stuffed and rolled up to make a fantastically juicy roast, like this pork loin with a great herby stuffing or pear roasted pork loin joint. Chops that are cut from the loin are ideal for pan-roasting and grilling.
The fillet or tenderloin is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. It can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes. Pork fillet is the leanest of all cuts, so it’s the healthiest choice. Marinate or tenderise the fillet, then cook it quickly at a high temperature until slightly blushing pink in the middle for extra-juicy results.
When you debone a pork loin, the ribs that come off of that are the baby back ribs. They are a more tender rib option: The meat in between the ribs is a loin meat instead of a belly meat. Chops from the ribs are often grilled or barbecued. When a few chops are kept together in one piece they make a brilliant rib roast.
Thick or thin, bone-in or bone-less pork chops are cut from meat perpendicular to the spine, often from the loin. really meaty chop, cut from the rump of the pig, it can be bought either on or off the bone. Chump is a cheap cut with delicious flavour and texture. It’s versatile and easy to cook, either fried, grilled or barbecued.
Most people eat the rear leg as ham – cured, smoked and processed in some kind of way. A leg is usually roasted whole, but it can also be boned and cut into smaller roasting joints, or thinly sliced to make steaks called escalopes. Pork legs are low in fat and can be quite dry when slow-roasted. Many are cured to make ham.
If you go up to rub a pig’s belly you’re, well, rubbing the belly meat. Bacon is pork belly cured, smoked, and sliced. A fatty, but incredibly tender cut of meat, the belly is delicious when slow-roasted. It’s also used to make streaky bacon. Pork belly is very high in fat, which makes it a delicious and versatile cut.