{"id":54,"date":"2009-10-06T14:51:24","date_gmt":"2009-10-06T13:51:24","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?page_id=54"},"modified":"2015-04-10T14:35:41","modified_gmt":"2015-04-10T13:35:41","slug":"pork-cuts","status":"publish","type":"page","link":"https:\/\/www.jameswhelanbutchers.com\/info\/meat-information\/pork-cuts\/","title":{"rendered":"Pork Cuts"},"content":{"rendered":"
\"porkcuts1\"<\/div>\n
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Cuts for Roasting<\/h3>\n

Spare rib chops, Loin chops, chump chops from the saddle, best end cutlets, belly bones or American spare ribs (usually with a marinade), fillet, tenderloin, trotters.<\/p>\n

Cuts for Boiling<\/h3>\n

Leg, belly, hand and spring, trotters.<\/p>\n

Cuts for Pies<\/h3>\n

Any meat is suitable<\/p>\n

Cuts for Sausages<\/h3>\n

Any fatty piece, but especially belly.<\/p>\n

How to get Perfect Crackling<\/h2>\n

For many people the whole point of roast pork is the crackling – crisp, tasty and oh so moreish!<\/p>\n

Crackling is the roast skin of pork, to get good crackling you need a good fat cover and the rind left on your joint.<\/p>\n

Score the skin deeply before cooking (we can do this for you, just ask!). Rub a generous amount of salt on the skin and leave to rest for a few minutes, then wipe away any liquid that appears on the skin so that it is perfectly dry. Roast your joint skin side up, and for the crispest crackling don’t baste the skin during cooking.<\/p>\n

Our pork is carefully prepared and hung which means a crisper crackling which perfectly complements the soft juicy meat.<\/p>\n<\/div>\n

Some Popular Pork Cuts<\/h2>\n
\"Award<\/a>

Award Winning Stuffed Pork Steaks<\/p><\/div>\n

\"Pork<\/a>

Pork Loin Stuffed<\/p><\/div>\n

\"Boneless<\/a>

Boneless Pork Loin Chops<\/p><\/div>\n

\"Pork<\/a>

Pork Chops in Provencal Sauce<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

In sausages or a pie, or served as a delicious Sunday roast, everyone loves pork. We’ll guide you to the best choice of cut for every method of cooking – and share the secret of how to get perfect crispy crackling every time.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":93,"menu_order":3,"comment_status":"open","ping_status":"open","template":"","meta":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n