Comments on: Pork Cuts 101: A Diagram https://modernfarmer.com/2014/03/pork-cuts-101-diagram/ Farm. Food. Life. Mon, 27 May 2024 13:51:20 +0000 hourly 1 https://wordpress.org/?v=6.6.1 By: Cbx https://modernfarmer.com/2014/03/pork-cuts-101-diagram/#comment-26170 Sun, 20 Oct 2019 04:07:47 +0000 http://modernfarmer.com/?p=17148#comment-26170 Article doesn’t cover much in terms of chinese style cooking. Like tail and ribs are great in clear chinese soups

]]> By: Mark K https://modernfarmer.com/2014/03/pork-cuts-101-diagram/#comment-25802 Sun, 29 Sep 2019 16:56:22 +0000 http://modernfarmer.com/?p=17148#comment-25802 Love this article. I’m going to take a whole pig to a butcher in a few months. It’s going to be fun deciding how I want it processed.

Any tips for me?

Also, would you recommend cooking a whole hog over a pit?

]]> By: Christian BARRE https://modernfarmer.com/2014/03/pork-cuts-101-diagram/#comment-1350 Thu, 13 Dec 2018 17:59:39 +0000 http://modernfarmer.com/?p=17148#comment-1350 Hello,
There is a part in the pork that we call in my country Gorge (de porc)”Pork throat”, usually used in the realization of pâtés. I would like to know the exact name in English for that part of the pork?
thanks you in advance.

]]> By: Parry Yazdani https://modernfarmer.com/2014/03/pork-cuts-101-diagram/#comment-1272 Thu, 13 Dec 2018 09:22:32 +0000 http://modernfarmer.com/?p=17148#comment-1272 Thanks I enjoyed reading this article.
This article is very useful & informative.
I like especially front hock of pork.

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