Welcome to Episode 2 of our Guide To Cuts series!
This week we will be guiding you through how we prepare and cut Pork Loin and Belly. Our skilled butcher Scott will guide you from start to finish in the images below.
The areas marked Loin and Belly on the image below is where we will be focusing today: (To view any of the images in a larger size, just click on them)
1. Here you can see the whole Loin and Belly section including the Chump (top of the leg) visible at the top left of the block.
2. Our Pork is RSPCA assured and outdoor reared.
3. Here you can see our skilled butch Scott removing the Tender Loin (sometimes called the fillet) from the bone.
4. Next the Chump is removed. Chump and Tender Loin is the equivalent to the Rump and Fillet from a Beef cut.
5. Here you can see the Chump and Tender Loin at the top now it has been seperated from the Loin and Belly visibile in the foreground.
6. Here Scott is removing the ribs and the backbone in one whole section. Good knife skills and an even better eye required!
7. In this image Scott is removing the Hip Bone from the Chump.
8. Here the Chump is being cut into the Pork Steaks we all recognise.
9. Here you can see the finished Pork T-Bone chops and Steaks seen in the previous image. Absolutely fantastic when grilled or fried.
10. Finally, here you can see the full boneless Belly section, ready to be cured and sliced into our award winning Bacon. Which we will show you in an upcoming episode!
Thank you for taking the time to read Episode 2 of our Guide To Cuts, we hope you've enjoyed it. Keep an eye out for Episode 3!
If you'd like any more information or would like to get in touch, use our contact page, give us a call on 01905 333460 or visit our Facebook page Teme Vale.