Kōrero: Pigs and the pork industry

Pork products (1 o 3)

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

Te Ara - The Encyclopedia of New Zealand

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Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

Allan Gillingham, 'Pigs and the pork industry - Pig farming', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/interactive/15444/pork-products (accessed 30 September 2020)

He kōrero nā Allan Gillingham, i tāngia i te 24 Nov 2008