As with most large animals, different parts of the carcass are more suitable for different cooking methods. This is due to several factors for example the amount of fat or sinew plus the amount of work the area has been put to throughout the animal's life: the parts of its body which are used frequently build up connective tissue and tend to be tougher e.g. the neck which is constantly moved about in order to the animal to graze.

Unfortunately, the closure of many butchers shops has meant that people no longer know which part of the animal they are buying apart from the generic "stewing steak"  or roasting joint.  However, you are always welcome to ask the butcher himself at Tor to Door for advice on what to cook with what cut of meat.  He can also ensure that you have the correct cooking time etc so you can enjoy the meat at it's best.  Call the butcher direct on 01647 221335 or 399.

Below is a guide to the various cuts of pork.

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