The first cut is the deepest.

Or, at the least, in the case of the pig, it’s the fatal one.

Quickly severing the carotid, the erupting blood caught for use later in black-pudding or similar, this ensures a (comparatively) quick and painless death — although not necessarily a silent one.

This is a commercial guide to the cuts of meat made by the butcher, post-mortem, but it’s a visually colourful and useful one nevertheless.

Cuts of pork

Cuts of pork ©


About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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