this is a prized cut, deep red in colour, tender and lean.
this is divided into three parts: Carré, Lonza and Capocollo. Carré is the part used for chops (the part near the leg is called Culatello and is used to make certain types of dry-cured salamis); Lonza can be roasted or cut into thin slices to make roulades. Capocollo is used to make Coppa, after trimming and roughing-out.
this is the loin from the front portion of the back; when cut into slices, it makes ribs and chops; it can be deboned and roasted in one piece (Arista).
by trimming it and removing nerves and fat, it becomes Coppa.
this is a mild meat, normally used for producing ham and it can be cooked fresh (whole, roasted or on the spit).
The shoulder muscle is ideal for roasted, stewed and braised preparations. The shoulder is also used to make “cooked shoulder ham”; shoulder is made up of: rump and muscle. Rump, which is more tender and valuable, is used to produce salamis. Muscle, which is tougher, is used to prepare products that require lengthy cooking (Cotechino, Cooked Salami, Mortadella and Frankfurters).
These are the end part of ribs after removing the meat to use for sausages; this is a cheap cut, lacking in flesh and rich in connective tissue; spare ribs are very tasty when grilled. Rosticciana or Costoleccio Toscano is a single cut of all spare ribs together.
Throat and Cheek:
This is a piece of meat from the neck consisting of lean meat and strips of prized fat, which is different from back fat and belly.
It is rather firm and is used to prepare the salami mix, but since it is firm on cooking, it is also used to prepare Cotechino, Zampone and Mortadella.
made from pork belly, its fat is less thick than lard and it contains more muscle (abdominal muscles) than lard and cheek; it is used for different preparations: flat or rolled, with or without rind, flavoured with spices and flavourings or smoked, matured, cooked, etc. It is used as an ingredient in several recipes.
this is a little prized cut which is generally divided into three parts (lean, bones and fat). It is used partly for human consumption and partly for the production of protein meal for animal feed.
trotters with the nails removed are stuffed with meat (Zampone); they are boiled with the rind, therefore the fat must be removed by lengthy cooking.
There are various types of fat: lard, lardoon, smear, back fat, throat fat; they are all used in the preparation of cooked and matured sausages. Smear, which is hot treated, filtered and strained makes clarified pork fat.
Chops, steaks (loin, fillet and Carré) are ideal for the grill:
for roasting, Carré, fillet, loin, spare ribs and hindleg are ideal (roasting in the oven makes the meat more tender than if cooked on fire, this is particularly true for pork, which is generally drier than beef); for stewing, the ideal cuts are loin, hindleg, shoulder, trotters and head; for frying, the best cuts are ribs, fillet, loin and chops.