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Pork Parts

QBabeQBabe Posts: 2,275
edited 10:44PM in EggHead Forum
Can someone explain the parts? I know I've seen a graphic that shows them, but can't remember where...? I seem to remember that the butt and something else make up one section, maybe the shoulder...? Do you cook both parts the same way, i.e. for pulling?[p]I also would like to do a ham, but all I can find are the precooked ones...what part is the ham when you buy and its not already precooked. Then, if I can find one that isn't precooked, what do I do with it? Rubs, marinades, glazes,...etc. I'll take anything you've got to help! I assume it's lo and slo, but what times, temps, wood would you use? [p]I'm like a sponge....thanks for the help and suggestions![p]QBabe


  • BlueSmokeBlueSmoke Posts: 1,678
    Like you, I've seen the picture but can't remember where.
    It works best for me if I try to equate pig anatomy with my own (hog?) anatomy. Pig shoulder is just like yours or mine - it gets cut into the butt (shoulder joint and top of the arm) and the picnic (from the top of the arm down nearly to the elbow).
    Very rarely you can find a fresh ham (that is, uncured & uncooked). If you can't find one in the case, ask the butcher to order one for you.
    Ham is the same part as when it has been cured and/or cooked: what we human call our butt from the hip joint down to the knee. That would be a "whole ham". Like the shoulder it gets cut in two, the butt portion and the shank portion. Butt is higher on the hog, and much meatier. Shank has more bone and tendon. (Incidentally, that's where the expression "eating high on the hog" comes from - the higher (further from the ground) on the hog the meatier.)
    Hope this helps.

  • nikkignikkig Posts: 514
    This site has a wonderful section on different cuts of meat. Everything from beef and pork, to to wild game. I often use this site before going shopping, as different stores call the same peice of meat different things. Hope this helps![p]~nikki

    [ul][li] Cuts of Meat[/ul]
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