Five Lesser Known Cuts of Pork Worth Getting to Know
When you spend as much time raising animals as we do, you develop a pretty strong appreciation for every part of them. As farmers, we don't just want to sell the cuts of pork that everyone already knows how to cook; we want to help our customers discover some of the less familiar cuts too. Some of them may not look like much when you first see them in the freezer, but with the right recipes or techniques, they can easily become some of your favorites. Here are five pork cuts you may not have tried before, and a few ideas for what to do with them:
Back Fat
If you're used to buying pork at the grocery store, you might not have much use for a package of back fat. But if you like cooking from scratch, it can be a really useful thing to keep in your freezer. Back fat is the layer of fat along the pig's back. It can be rendered into lard for cooking and baking, or ground into sausage and other recipes where a little extra fat adds flavor and moisture (like venison burgers). Properly rendered lard can make wonderfully flaky pie crusts, biscuits, and other baked goods. It's one of those traditional ingredients that has largely disappeared from grocery store shelves, but there's a good reason why people have used it for generations.
Country Style Ribs
Country style ribs are a great example of a cut that sounds familiar but may not be exactly what you expect. They're meaty, flavorful, and have enough fat to stand up well to longer cooking. That makes them a great choice for the grill, smoker, oven, or slow cooker. We especially like them for slow cooking. Season them simply, add your favorite barbecue sauce or braising liquid, and let the low heat do the work. They're also a good option when you want something a little heartier than a traditional pork chop without committing to a whole roast.
Loin Roast
If you've had a pork chop, you've already had a piece of the loin. A loin roast is simply a larger section that's kept whole rather than cut into individual chops. It's a lean, versatile roast that can be seasoned in all sorts of ways. Garlic and herbs, maple and mustard, apples and onions, you really can’t go wrong! The main thing to remember with a pork loin is that it's relatively lean, so you don't want to overcook it. Give it some time to rest after cooking, then slice it and serve. (Just to clear up a common point of confusion: pork loin and pork tenderloin are two different cuts. They're both delicious, but they're not interchangeable.)
Pork Steak
Pork steak might be one of our favorite lesser known cuts. Pork steaks are generally cut from the shoulder, which means they have more fat and connective tissue than a lean pork chop. That's a good thing! It means they're packed with flavor and can handle longer cooking. They're excellent on the grill with a dry rub or barbecue sauce, but they're also great braised or cooked slowly until they're tender. If you like a good steak but haven't tried a pork steak, this is an easy one to start with.
Smoked Ham Hocks
Ham hocks aren't necessarily something you sit down and eat as the main course. Instead, they're the kind of ingredient that makes everything else in the pot taste better. A ham hock comes from the lower part of the pig's leg and contains lots of connective tissue and collagen. Our smoked ham hocks also bring plenty of smoky pork flavor to whatever you're cooking. Try adding one to a pot of beans, split pea soup, greens, or another slow-cooked dish. Let it simmer away, and as the meat becomes tender, all that flavor works its way into the rest of the meal. Once it's done, pull the meat from the bone and stir it back into the dish. It's a simple way to turn an ordinary pot of beans or soup into something special.
One of the things we appreciate about raising our own animals is being able to use more than just the familiar cuts. There is a lot of value in learning how to cook the parts of an animal that aren't necessarily featured in the meat case at the grocery store. Sometimes that means learning a new cooking method. Sometimes it means being patient and letting a tough cut cook slowly. Sometimes it means rediscovering ingredients that our grandparents would have considered pantry staples.
That's part of what we love about selling directly from the farm. We can offer cuts that you might not find at the grocery store, and we can help you figure out what to do with them. The next time you see one of these cuts in our freezers, don't be afraid to give it a try. If you have questions about how to cook something, just ask! We’re nowhere close to being professional chefs, but we consider ourselves pretty good cooks, and we’re always happy to share what we know.
Good food doesn't have to start with the most familiar cut of meat. Sometimes it starts with being willing to try something new. If you’ve made it this far, we hope we’ve conviced you! Check out our current pork selection online and look for an occasional special offer on some of these lesser known cuts.
