Nutritional benefits
of Pork

-  A good source of lean, high quality protein - essential for growth, muscle repair and the regulation of body functions

-  Lean pork is low fat and is only very slightly higher in total fats than beef

-  A good source of zinc, selenium, phosphorous and potassium

-  Contains a good range of B vitamins which are essential for growth and the development of a healthy nervous system

All nutritional information provided by:
BALANCE, Nutritional and Lifestyle Advice.
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A - The Head - Used to make meat jelly.

B - Spare Rib Roast - Large joint from the shoulder and is one of the prime roasting joints. Can also be cured as collar bacon and can be boiled or baked. e.g. spare ribs.

C - Hand - Cured on the bone and boiled, makes picnic ham. Can also be slowly cooked to end up falling off the bone.

B/C - Shoulder - On-the-bone roasting joint, excellent for slow roasting. May be cubed for stir frys or used in pork pies.

D - Hock - Can be used to make pork stocks or can be added to a stew to give body.

E - Trotters - Pigs’ feet used to make stocks and brawn.

F - Loin - Gives a lean roasting joint, although too big for most ovens – often called a rack of pork. This cut can also be cut into chops for frying, grilling or roasting. Rashers are also cut from the loin.

G - Belly - Used to make streaky bacon, but can also be slowly roasted in the oven for a few hours. Spare ribs from the belly – usually marinated in a sweet & sour, barbecue or sweet chilli sauce and then baked or barbecued until they fall off the bone.

H - Leg / Ham - Most legs of pork go for curing to make hams. Bake ham in oven and serve hot. Can be used the next day served cold.