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Pork Cuts

Division of Pork:

Pork is divided into two equal halves. Each half is divided into these: French terms included

  1. Feet — Pieds
  2. Chine — Échine
  3. Tenderloin — Filet
  4. Back Fat — Lard
  5. Shoulder — Épaule
  6. Ham — Jambon
  7. Leaf Lard — Panne
  8. Fore Knuckle — Jarret de Davant
  9. Hind Knuckle — Jarret de Derrière
  10. Breast — Poitrine
  11. Tail — Queue
  12. Sirloin — Longe
  13. Neck — Cou

Intestines are composed and divided: French terms included

  1. Gut — Chaudin
  2. Casing — Menu
  3. Stomach — Panse
  4. Liver — Foie
  5. Lights — Mou
  6. Caul Fat — Crépine
  7. Crow — Fraise

 

Picture from The Epicurean.

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