Who has not heard the famous saying “from the pig to its feet”. This well-known saying highlights that absolutely everything is used from pork. And so it is.

In this post we explain what the different cuts of pork are and how it is best to cook each of them.

1. Grimace

With a gelatinous texture, it is perfect for cooking at low temperatures or on the grill.

2. Double chin secret

Located in the neck area, it is a highly appreciated meat for its great infiltration of fat that makes it an exquisite bite. It does not require extensive preparation, grilled, baked, grilled... giving prominence to the product is how it is best enjoyed.

3. Carillera

It is located on both sides of the jaw bone. It is a muscle that the pig exercises a lot so it is a very lean and excellent meat. A classic of Spanish gastronomy. Stewed or baked with potatoes, a delight.

4. Needle

It is a tender and juicy piece of meat located at the top of the neck, just before the rib. It is usually cooked in grilled or baked fillets.

5. Grip

Located on the shoulder. Extra juicy cut with great fat infiltration. Perfect to enjoy grilled, baked, or grilled rare.

Just like the secret does not need great elaborations but rather giving absolute prominence to the piece of meat.

6. Paddle Dam

It is located between the head of the loin and the shoulder and is one of the most appreciated cuts of pork for its large proportion of intramuscular fat.

7. Pen

Along with the sirloin, the prey and the secret, it is one of the most acclaimed pieces of pork.

It stands out for its fineness and its great balance between fat and lean. Just one turn and turn in the pan is enough to fully enjoy its incredible flavor.

8, 9 and 10. Loin

One of the most popular and well-known cuts. At the top of the animal.

Juicy and super tender, it allows for a thousand and one preparations: with various sauces, stuffed, baked, grilled, battered, breaded...

11. Palette

This piece is obtained from the front limbs. It is made in the same way as ham and unlike it, the shoulder is lighter and contains more bone.

12. Secret

This piece is located next to the palette, and is fan-shaped. Its meat is characterized by white marbling of infiltrated fat, which gives it a delicious texture and juiciness.
To enjoy cooking it simply on the grill, grill or oven with a good garnish.

13. Ribs

It is one of the most affordable cuts of pork. A versatile piece for everyday use. Our recommendation is to make them in the oven or on the grill. Also in stews and spoon dishes.

14. Sirloin

One of the most popular gourmet cuts for its juiciness and finesse. Easy to cook as it supports various preparations (grill, oven, stews).

15. Ham

The king of sausages. In our case we obtain hams with a lot of grain, high oleic acid content and a large amount of infiltrated fat thanks to the feeding of our pigs and their raising in total freedom. It has a juicy and intense flavor that is difficult to resist.

16. Bacon

A traditional sausage and without a doubt an authentic delicacy. With intense flavor, great juiciness and very melting. Both in its cured version and in its fresh version it is always a delight.

In addition to all these cuts, both the ears, tail and hooves of the pig are also used and used in gastronomy to prepare various dishes.