The pig as an animal, is considered to be extremely delicious and tasty, especially the sliced Pigs (หมูสไลด์, which is the term in Thai). The pig is sliced and the cuts of the pork are considered as the different parts of the Pig. However, the various types of cuts and the terminologies do vary from on the basis of the country and the culture. A pig is cut between 4 or 6 cuts which make it as a large portion of the pig.
Major Cuts and Slices in sliced Pigs:
1. Head:
The head of the pig is not a very common body part, which is relished, but it can be used in soups and brawn stocks.
The Various Other Parts Of The Heads Can Be Used As:
- Ears: The ears are generally boiled properly and can be fried to have a delicious meal. The ears can also be baked and eaten as a sweet dish.
- Cheeks: The cheeks are generally boiled and smoked to cook jowls.
- Tongue: The tongue which generally weights 250gm is also eaten and relished by the people.
2. Shoulder:
The shoulder blade of the Pig is just behind the head and above the front limbs. The blade shoulder can be rolled up, which can be used as a roasting joint. Pork Butt belongs to the upper part of the Shoulder.
3. Arm Picnic- Shoulder:
The shoulder arm is generally cured on the bone. It can generally be used to eat ham like products or even used in sausages. The hands of the pigs are referred to us as front legs. The hind legs are known as the hams or Jam ones.
4. Loin:
The Loin is generally cured to make the black bacon. Generally, the loin and the belly are cured together to make one of the sides of the bacon. The loin is also divided in various roasts such as centre loin roasts, Sirloin roasts, back ribs which are known as the baby back ribs, cutlets made of pork, or pork chops. Generally, a pork loin is roasted and then arranged into a circle which can be used as boneless or with ribs on.
Pigs cuts known as pork is known to be very high quality and luxury form of the food item. These high-quality arrangements of the pig reflect its quality.
