Story: Pigs and the pork industry
Click on the different parts of the pig carcass to see the cuts of meat. The loin, fillet and chump end (rump) are the most tender cuts. Medium-tender cuts are the shortleg and belly. The trotter, hock, hand, foreloin, shoulder blade and pork scotch are the least tender. Less tender cuts generally require slower cooking.
Images courtesy of the New Zealand Pork Industry Board
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Te Ara - The Encyclopedia of New Zealand
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