Pork cut

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1 Head
It isn’t a very valuable cut; it is generally divided in three parts (low-fat, bones and fat) and it is partially used for human consumption and partially to produce animal food, turned into a highly nourishing flour.

2 Jawl, throat
Derived from the neck, it is lower fat and more delicate than lard; it is used to make row salami, but, as cooked tastes very nice, it is used also to make cotechino or zampone.

3 Lard
Consists of the underskin fat, extracted from the pork’s neck, back and flanks. It can be cooked in many ways, since, being quite flavoury, it can be utilised in very small quantity.

- Colonnata Lard

Colonnata is an ancient village located near Carrara, in Tuscany.
The lard thereby produced is world-wide famous for its unique, intense and surprising taste.


- Arnad Lard

The Arnad lard is produced in Arnad, a small borough in Val d’Aosta.
Unlike the Colonnata lard, processed in marble tubs,
The Arnad lard matures in wooden pools with salt and local herbs like juniper, laurel, rosemary, nutmeg and sage.

4 Coppa
By cutting and trimming the capocollo, removing the nerves and the fat, we get this meat cut, perfect to produce raw salami

5 Lombo, lonza or lombata loin
It mjust be split into three parts: carre’, lonza and capocollo; from carre’ we get braciole, (the part which stays attached to the ham is called culatello or fondello and can be used to produce some types of raw salami); the loin can be eaten either roasted or sliced; from capocollo, after trimming it and removing the fat, we can get coppa.

6 Costine
It is the end part of the cost, after taking off the meat to bag, it is a cheap cut, poor in flesh and rich of connective tissue; costine are particularly tasty char-grilled.

7 Shoulder
From the shoulder we can get the “shoulder ham”; otherwise, we can split the two parts which make it, fesa  and muscle.
With the first one, prestrigious and tender, we produce raw salami, wether with the second one we prepare cooked food, like cotechino, coocked salami, mortadella and wurstel.

8/9 Piedino or Zampino
Piedini, the feet, stripped off the toe-nails, are used to bag-fill meat (pig’s trotter); they are cooked with all the trimmings and therefore the fat must be cleaned off boiling the product for a long time.
The feet, stripped off the toe-nails, are used to bag-fill meat (pig’s trotter); they are cooked with all the trimmings and therefore the fat must be cleaned off boiling the product for a long time.

10 Filetto
It goes from the top end of the shoulder down to the first rib, and it corrensponds to the beef fillet; it is a valuable cut, vividly red coloured, tender and low-fat.

11 Culatello
Consists of the anatomic part of the back-inside tigh pork muscle, properly cleaned and trimmed to obtain the typical “pear-shape”.

12 Pancetta
Obtained from the pork’s belly, it has a layer of fat thinner than lard, and more muscle tissue than lard or jaw; processed, spiced and rolled it can be used fresh, salted or smoked to add flavour to plenty of dishes.

13 Tigh, Ham
It is the pork’s cut which corresponds to the front leg, up until the first line of the tarsus bones, generally known as front tigh. Although on rare occasions it can be cooked and served fresh, in most cases ham is processed or matured.

The main varieties of ham:
- Veneto Berico-Euganeo
- of Montagnana
- of Modena
- of Parma
- of San Daniele
- Toscano
- of Norcia
- of Cinta Senese