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and management programs and the genetic makeup of their breeding stock to consistently produce
leaner carcasses.
Much of the visible fat is trimmed off when the carcase is processed. Thus today's fresh pork
products have considerably less fat than they did just a decade ago. When buying pork, look for cuts
with a relatively small amount of fat over the outside and with meat that is firm and greyish pink
colour. For best flavour and tenderness, meat should have a small amount of marbling. Pork's
consistency makes it suitable for a variety of cooking styles. However, like beef and lamb, the cut
affects the cooking method.
A pork carcase will be divided into sides and the sides divided into forequarter and hindquarter.

Forequarter cuts include foreloin, neck, hocks and trotter. The shoulder and neck are usually boned,
trimmed, trussed for roasting, pot-roasting and braising.

Primal cuts from the hindquarter are the loin and long leg.
Secondary cuts for a pork loin are:

• ribloin (carrė)
• midloin (Ionge)

• tenderloin (filet)
Secondary cuts from the leg include:

• topside (noix)
• silverside (noix patissiere)

• rump (quasi)
• knuckle (sous-noix)

• hock (jarret)
The loin and long leg also include the spring and spare ribs.
Restaurant cuts include:

• ribloin - cutlet (còute)
• shortloin - rosettes, noisette
• tenderloin fillet - medallion (medaillon)
• topside - escalope, escalopine, steak

Silverside, rump, hock and round are generally trimmed and trussed for roasting, potroasting and
braising.