Guide to pork cuts.

1. Ham
   The most famous pork ham is, of course, Iberian ham. But also from bought in a supermarket (usually they are cut into several parts), you can cook a great dish. Ham stew, bake and smoke. Sold on the bone and boneless version. By the way the latter is suitable for cooking schnitzels, goulash and pork.
   2)Shoulder-neck cut.

• Neck cut is composed of cervical, podlednogo edges and blades. Meat of a shovel-neck cut is used for cooking cutlets, escalopes, chops and goulash.

1. the boneless Neck.
   Neck meat tender and juicy, with a small amount of adipose tissue. It is an ideal cut for cooking natural and chops, kebabs, steaks or whole baking
2. the Blade on the bone.
   Shoulder-meat from the upper part of the front leg, with a "fat cheek" - the lower part of the pork cheek. The meat is quite tough and requires a long cooking.
3. the Blade is boneless.
   All the same hard meat, but without bone. Goulash, jelly and ham are prepared from the spatula.
4. Knuckle dust.
   Knuckle - the part of the pork leg from the knee (elbow) joint to the line of separation of the legs. For cooking, usually use the rear knuckle (pork shank), as it contains more meat. However, since it consists of connective tissues and rough muscles, it is not a frequent guest in the kitchen. Usually it is boiled, smoked and used as a basis for aspic.
5. Hip bran.
   Containing a minimum amount of fat, the meat is suitable for cooking cutlets and escalopes.
6. Clipping.
   As in the case of beef, the tenderloin is the most tender part of the pork carcass. It can be fried whole or cooked in portions.
7. Brisket
   Brisket - part of the abdominal cut and is a meat with a fairly large fat layer. Bacon is made from brisket, smoked, fried and stewed.
8. chops on the bone.
   The dorsal part with ribs. Sliced portions serves as the basis of pork cutlets.
9. Loin boneless.
   Cut from the lumbar part. It is used for cooking steaks, cutlets and goulash.
10. Ribs.
    Ideal for Smoking. In addition, the ribs are an excellent base for broth.
11. Pig's head.
    Sold whole or cut in half. It can be cooked whole or in parts: pork cheeks, ears and tongue have special value. (And in some countries still brains and heels)
12. Pork legs.
    Act as a basis for aspic.

By the way, in the" big book of giblets", which we strongly recommend to have in your home collection (spoiler: it can be downloaded), there are recipes of pork uterus stir fry, donuts from pork giblets and much more.