Mixed Cuts
Cut Overview and Description
A valuable collection of various pork cuts and bones that offer exceptional flavour enhancement for stocks, broths, and other culinary applications. These components play a crucial role in traditional cooking and waste reduction.
Location of the Cut on the Animal, Shape and Size
Various cuts and bones from different parts of the pig, including neck bones, spare ribs, backbone portions, and miscellaneous meat cuts. Size and composition vary based on specific cuts included.
Texture and Flavour Profile
Texture
Varies depending on the specific cuts, with bones providing rich collagen content and meat portions offering different textures from tender to firm.
Flavour
Deep, complex flavour profile characteristic of pork, with bones particularly prized for their ability to enhance stocks and broths with rich umami notes.
Preferred Cooking Methods
Common Preparation Methods
Stock Making:
Simmered for rich broths and stocks.
Slow Cooking:
For traditional soups and stews.
Braising:
For meat portions with bones.
Practical Uses & Popular Dishes
Traditional Dishes:
Hearty soups and traditional broths.
Stock Base:
Foundation for sauces and gravies.
Economy Cooking:
Value-added dishes that maximise flavour.
Sub-cuts
Click "Read More" on any sub-cut to explore its unique characteristics, or select "Download" to access the dowloadable assets.
BROUGHT TO YOU BY
SA PORK 2023. ALL RIGHTS RESERVED.