Cuts Of pork, pigs being the source of many delicious cuts, including bacon. Since the animals are now bred to be lean, the meat is higher in protein and about 30 percent lower in calories, saturated fat, and cholesterol than the pork produced in the past.
Pork chops: The richest and meatiest chops are cut from the center of the loin: The two most common types are loin chops, which look like miniature T-bone steaks and have a bit of the tenderloin attached, and rib chops, without the tenderloin. Best for grilling, broiling, and pan-frying.
Pork Loin: Large cuts from the back of the pig, without bones. Pork loin has a dense texture and a robust flavor, with a large cap of fat from the back. Best for roasting.
Pork Tenderloin: Lean, very tender cut from the end of the loin. This cut is pale pink and has a fine grain. Long, narrow, and tapering at one end, it is much smaller than a pork loin roast. Best for pan-frying, roasting, and grilling.
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| CUTS OF PORK |
