• Page 1: Introduction
• Page 1: Primal Cuts Chart
• Page 2: Pork Terms A & B
• Page 3: Pork Terms C
• Page 4: Pork Terms D To G

• Page 5: Pork Terms H & I
• Page 6: Pork Terms J To O
• Page 7: Pork Terms P To R
• Page 8: Pork Terms Sa-Sm
• Page 9: Pork Terms So To Z

Pata negra only accounts for about 5% of total ham production in Spain. The best pigs are fattened (finished) by rooting free-range on acorns, in the cork oak groves along the southern border between Spain and Portugal. This is the famous (and famously expensive) jamón ibérico de bellota (acorn-fed Iberian ham). The physical activity in the forest creates a highly marbled meat with rich, golden fat that is full of antioxidants. This ham is cured for 36 months—a very long time enabled by the high fat content and the antioxidant quality of the diet. Jamón ibérico de campo and jamón ibérico de recebo are still excellent hams, but not as spectacular as the bellota ham. Enjoy it is a first course with a side of warm toast. Read more about jamón ibérico. Also see ibérico pig and pata negra.

During the 19th century, lard was used in a similar fashion as butter in North America and much of Europe. It was as popular as butter in the early 20th century and was widely used as a substitute during the butter shortage of World War II. Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses requiring solid fats. This led the way to the diminished use of lard, the saturated fat of which is an artery-clogger, leading to heart disease.

LARDO

Lardo is an Italian pork product made by curing pork fat with salt and herbs and spices (anise, garlic, rosemary, peppercorns and others) that make it delicate and flavorful. Lardo di Colonnata, the original (and DOC-protected) lardo, is cured in marble tubs—an ingenious use for the large lard content of the pig as well as marble from the nearby Carrera quarries. A cross-hatch of slits is made in the fact, and then rubbed with sea salts. The sides of the marble tub (conca di marmo) are rubbed with garlic; then layers of salt, herbs and spices, followed by a layer of fat. Layers are alternated to fill the container, which is closed with a marble lid. The cure takes six months and produces an aromatic, soft, white, seasoned fat. The climate and the conca produce a unique product.

LIVER SAUSAGE or LIVERWURST

The pig’s liver is cooked (some are smoked), ground, well seasoned and made into a fat sausage or loaf that’s ready to eat. It can be mixed with other meats, but must be at least 30% pork liver. The texture can range from firm enough to slice to creamy-smooth and spreadable. Fans enjoy it on crackers as a snack (it goes well with beer); some people make an appetizer pâté by blending the liver sausage with cream cheese and onion. It’s also popular as a sandwich: Use German rye or other rye bread, along with sliced onions.

LOIN OF PORK
The loin or back of the pork, the tenderest meat, is divided into the blade, center and sirloin (see chart at top of page). These areas produce the premium cuts of the pig. The blade produces the blade roast. The center produces rib chops, loin chops and the tenderloin, which runs from the center through the sirloin. The sirloin produces sirloin chops and sirloin roasts. The loin can be cured to produce Canadian bacon. It can also be further broken down into smaller roasts consisting of the blade loin (closest to the shoulder blade), the center loin roasts (from the center of the loin) and the sirloin roast (at the rear). Back ribs (aka baby back ribs), pork cutlets and pork chops can also be fabricated from the loin. Pork tenderloin, the most tender and popular portion of the entire pig, is found here as well. Because this is the most tender part of the big, it lends itself extraordinarily well to fast cooking methods such as grilling, roasting and pan frying.

Raw pork loin available at Lobels.com.




Boneless stuffed loin of pork (see recipe) photo courtesy Seaboard Foods.
 

LOMO DI CERDO

Lomo is a dried ham made from jamón ibérico. Lomo means tenderloin, cerdo means hog; “cerdo” differentiates dried pork from dried beef. Lomo is cured with salt, garlic and pimentón (smoked paprika). The cured meat has a rich smoky flavor and very little fat. It is typically served as a first course or appetizer, in thin slices with a drizzle the slices with olive oil.

MORTADELLA

Originating in Bologna, Italy, mortadella is a large Italian sausage made of finely ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally jowl fat, the hard fat from the neck of the pig), plus sliced pistachio nuts. It is delicately flavored with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios and/or olives. While it is a sausage, it falls under the category of cold cuts, sandwich meats sliced thin and served cold.

MEXICAN CHORIZO

See chorizo.

OSSABAW PIG OR PORK

The hogs that evolved on Ossabaw Island, off the coast of Georgia, are descendants of Spanish Ibérico pigs brought to the New World in the 1500s. They were left on Ossabaw Islands, one of the barrier reef islands, as a future food source. Feral for hundreds of years, the pigs were ultimately domesticated. They are smaller pigs with prick ears, heavy coats and long snouts. Colors include black, spotted black and white, red and tan. It is currently not possible to import the pigs directly from Ossabaw Island due to quarantine restrictions; but stock brought from the island to the mainland during the 1970s are available to individual breeders. As a very “lardy” pig, the breed is becoming more acclaimed for its delicious meat. However, as a smaller (less meat yield) and aggressive pig (it likes to bite people and kill birds), few breeders are up to the challenge. See heritage pork.