Annual Southern Gentleman Issue
By Ali Lemmons
From bacon to ham and more, pork is a staple meat in the Southern diet. Here, we break pork down into its primal and subprimal cuts and discuss some of the best ways to prepare them. Whether you’re hosting a family dinner or a backyard barbecue, this guide will make sure you’re ready to impress your guests.
Typically, pork can be broken down into four basic, or primal, cuts: shoulder, loin, leg, and belly. Each of these primal cuts can later be divided into subprimal cuts. Retail cuts are even smaller cuts of meat that are sold in the grocery store, like bacon, pork chops, and more.
Each cut varies widely in its fat content, tenderness, flavor, and texture, so it’s important to adapt your cooking technique to the cut of meat you will be using.
Pork shoulder is cut from the front portion of the hog and is typically high in fat. The upper portion of the shoulder is referred to as the butt, and the lower portion is called the picnic. Pork shoulder can be divided into five different subprimal cuts: blade, shoulder, jowl, hock, and front feet.
How to prepare it: Because shoulder portions are usually tougher, these cuts are best slow-cooked, with techniques like roasting or braising, to tenderize the meat for that melt-in-your-mouth texture. Due to its higher fat content, pork shoulder is also a popular choice for making sausage links or patties which are best pan-fried and grilled.
Pork loin is cut from between the shoulders, all the way to the back legs. This is the most tender and lean part of the pig and produces popular retail cuts like loin chops and tenderloin roasts. Loin is also one of the easiest cuts to cook, and it can be divided into three subprimals: rib end, center, and sirloin.
How to prepare it: Because loin is already tender, slow-cooking methods aren’t necessary. Instead, opt for a dry heat technique, such as grilling, baking, or sautéing. The loin center, the most popular cut for pork roasts and chops, can also be pan-seared or braised.
Pork leg comes from the pig’s hind legs and rear, all the way up to the hip. This is where ham is cut from. Leg can be divided into four subprimals including butt, shank, hock, and back feet.
How to prepare it: Most hams are cooked through a curing and smoking process before they wind up on store shelves. While country hams are safe to eat with no cooking required, try pan-frying for additional flavor. Wet-cured, or “city” hams, simply need to be thoroughly heated, usually by baking. However, you can choose to add an extra glaze or marinade to upscale the dish. While hock can be slow-cooked and eaten as an entrée, it’s also a popular choice to throw them in soups and stews for extra flavor.
Cut from the bottom portion of the middle of the hog, pork belly is one of the fattiest cuts, and usually inexpensive. Pork belly does not have subprimal divisions, but its most popular retail cuts include bacon and spare ribs.
How to prepare it: Because of its high fat content, bacon is prepared best by pan-frying to get that crisp, crunchy texture. For spare ribs, try roasting or smoking to tenderize the meat, make it juicier, and give it that delicious, smoky flavor.
