Click on the different parts of the pig carcass to see the cuts of meat. The loin, fillet and chump end (rump) are the most tender cuts. Medium-tender cuts are the shortleg and belly. The trotter, hock, hand, foreloin, shoulder blade and pork scotch are the least tender. Less tender cuts generally require slower cooking.
Images courtesy of the New Zealand Pork Industry Board
Te whakamahi i tēnei tūemi
This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.