Pork is one of the world’s most versatile and widely enjoyed meats, valued not only for its flavour and tenderness but also for the wide variety of products that can be made from it. Nearly every part of the pig finds purpose—whether as a centrepiece roast, a flavour-packed sausage, or even in unexpected applications like lard-enriched pastry dough for festive pies like the French Pâté de Pâques and Pâté En Croûte
Fresh Pork
At the foundation is fresh pork: cuts like loin chops, shoulder, belly, ribs, and tenderloin offer a range of textures and cooking styles. While cuts like tenderloin are lean and quick-cooking, others like pork shoulder are ideal for slow roasting or braising.
Cured and Smoked Products
Pork shines in its cured forms. Bacon, made from pork belly, is cured and often smoked for a rich, savory taste. Ham—from the hind leg—comes in countless varieties, from fresh and smoked to dry-cured specialities like prosciutto (Italy) or jamón ibérico (Spain).
Sausages and Fermented Meats
Few animals offer as many sausage possibilities as pork. It forms the base for everything from fresh bratwurst, spiced chorizo, and boudin to aged, fermented sausages like salami or saucisson sec. These products highlight pork’s fat content and its ability to absorb spice and flavour beautifully.
Fat, Skin, and Bones
Lard, rendered from pork fat, is prized in traditional baking and frying for its richness and high smoke point. Pork skin becomes crispy cracklings or is used in sausages and terrines. Even the bones and trotters are used to enrich stocks and stews, extracting deep, gelatinous flavour.
A Culinary Staple
Whether fresh, smoked, cured, or fermented, pork remains one of the most versatile and culturally significant meats in global cuisine. Its wide range of applications makes it a favourite for cooks and butchers alike—offering both tradition and innovation in every cut.
