PORK RECIPES

They say that you can use everything from a pig except the squeal and, because it can be prepared in many different ways, it's one of the best value meats on the market. Contrary to beef or lamb, there are no categories or quality classifications for pork. The quality depends essentially on the feeding and care of the animal before slaughter. Good quality pork has a clear flesh of close texture and clean, white fat.

If you plan to produce a stuffed roast pork, here's a useful illustrated guide on How to Stuff Pork.

Much use is make of pork meat in the manufacture of sausages and the sale of bacon. The principle pieces for pork for cooking are:

HAM: This comes from the thigh and is often sold salted or smoked.

LEG: A large join from the lower leg. Ideal for roasting.

FILLET: Often just called 'a joint of pork'. Comes from the pig's back and roasts beautifully, also provides delicious gammon steaks.

LOIN: From the front part of the pig's back.

SHOULDER: Usually sold with the bone and ideal for roasting.