Pork Tips

Pork

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  • This Little Pig

    Filed in Ask the Butcher

    Similar to beef, the first thing to consider when buying pork is how it will be cooked. Different cuts of pork are suited to different cooking methods. Cuts from the shoulder (which, curiously, include Boston butt) are well suited to … Continue reading

  • Hamming It Up

    Filed in Ask the Butcher

    Ham comes from the leg of the pig, and is either wet-cured or dry-cured. Most wet-cured ham is either injected with or immersed in a brine. Brines contain water, salt, sugar and other flavorings, and the length of curing/brining affects … Continue reading

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