For awhile, Pork was being marketed as “The other white meat”. Gross. I don’t come to a pork chop for bland and tough piece of leather. Since then, pigs have been bred to have a more elegant and flavorful profile. Here are the most common cuts/varieties of pork and the ways they are best suited to home cooking.
I worked with my all-time favorite food writer Kemp Minifie on this map to isolate the most important cuts, their definitive qualities and special tips. Kemp was the food editor of Gourmet Magazine for years, and she really knew how to clarify the seemingly complex world behind the butcher case. This map will make you a well-rounded expert on choosing and preparing great beef dishes.
We also made a Beef map!
Black on White
8"x8" Letterpress Print