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The first cut is the deepest.

Length: < 1 min

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 © https://www.corrchilled.co.uk/index.php?route=pavblog/blog&id=37

 

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