{"id":3072,"date":"2013-07-21T15:52:04","date_gmt":"2013-07-21T22:52:04","guid":{"rendered":"http:\/\/theguycancook.com\/blog\/?p=3072"},"modified":"2013-07-21T15:52:04","modified_gmt":"2013-07-21T22:52:04","slug":"know-your-pork-the-midsection","status":"publish","type":"post","link":"http:\/\/theguycancook.com\/blog\/2013\/07\/21\/know-your-pork-the-midsection\/","title":{"rendered":"Know Your Pork: The Midsection"},"content":{"rendered":"

\"Pork<\/a><\/p>\n

Call me crazy, but cooking and eating an animal bigger than me sounds like an insane and fun challenge.<\/em><\/p>\n

When I started the whole hog project<\/a>, I knew it was gonna be a learning experience, but butchering the entire animal into manageable cuts<\/a> has been more educational than any college anatomy class could ever be.<\/p>\n

After the relative ease of butchering up the front<\/a> and rear<\/a> limbs, I finally move on to the most complex of primals: the midsection<\/em>.<\/p>\n

Unlike the straightforward anatomy of the limbs, the plethora of bones in the midsection makes it far<\/em> more challenging to break down.<\/p>\n

In fact, the midsection is such a beast that I was forced to break out the power tools to get it done!<\/strong><\/p>\n

Will I survive? Will I have all limbs (and digits) intact? Read on to find out! \ud83d\ude42<\/p>\n

The Loin<\/h2>\n

\"Pork<\/a><\/p>\n

Of all the sub-primal cuts, the loin is undoubtedly the most difficult to break down, but it gives you some of the most prized cuts.<\/p>\n

Pork chops are the most obvious ones found here, but it\u2019s also where you\u2019ll find the tenderloin, and (depending on how the hog was butchered) the country-style ribs as well.<\/p>\n

Unlike all other cuts of pork, these are traditionally eaten without the salting, smoking, or confiting that are usually performed for preservation purposes.<\/p>\n

Perhaps people have always been eager to throw pork chops on the grill immediately after butchering, but they are certainly the least labor-intensive cut on the hog to cook\u2013and perfect for time-strapped weekday dinners.<\/p>\n

I plan on taking the simple route and butchering the loin into:
\n<\/strong><\/p>\n

    \n
  • Tenderloin for grilling<\/strong><\/strong><\/li>\n
  • Boneless chops (from the rear of the cut) and bone-in chops (from the center) for frying and grilling<\/strong><\/strong><\/li>\n
  • Country-style ribs to later be deboned and ground up for sausage, rillettes, etc.<\/strong><\/strong><\/li>\n
  • Leftover bones to make stock.<\/strong><\/strong><\/li>\n<\/ul>\n

    The Ribs<\/h2>\n

    \"Pork<\/a><\/p>\n

    When I was a kid, my favorite food was \u201cgarbachewed wibs,\u201d as I called them.<\/p>\n

    And for good reason.<\/em><\/p>\n

    Ribs are one of the most popular cuts on a hog, and serving them smoked and slathered in a spicy barbecue sauce is undoubtedly the most delicious and classic preparation.<\/p>\n

    They contain the middle and bottom section of the hog\u2019s ribs (der), including all the meat around and between them. (The upper part of the ribs are found in the bone-in chops from the loin. The more you know\u2026)<\/p>\n

    It\u2019d be a shame if I didn\u2019t give the ribs the classic preparation of smoking and barbecuing.<\/strong><\/p>\n

    The Belly<\/h2>\n

    \"Pork<\/a><\/p>\n

    Pork belly is the most heavenly piece of meat known to man.<\/em><\/p>\n

    It is from this most perfectest cut that we get nature\u2019s most perfectest food.<\/p>\n

    Bacon is pork belly that has been dry cured and smoked, a delicious clod of pork that can be sliced and fried up for breakfast.<\/p>\n

    Not that this is the only use for bacon. Far from it.<\/em><\/p>\n

    Like soy sauce and anchovies, bacon lends a salty, umami flavor to any dish it is added to. It\u2019s a welcome addition to soups, braises, and even cookies!<\/p>\n

    Pork belly can be cooked up without the added curing and smoking, but I\u2019ll be sticking with the classic method.<\/strong><\/p>\n

    Because BACON!<\/em><\/p>\n