From the head to the feet, let's take a detailed look at the parts of pork and how to cook them.

Head

The head is perfect for making stew, an excellent appetizer for meat lovers. From larger animals, butchers also cut the cheeks, which are excellently cooked.

• Ideal for: Stew, baking in the oven (for appetizer lovers).
• Not recommended for: Other cooking methods.

Neck

Also known as the olive, the neck is suitable for almost all cooking methods. It contains a lot of fat, which is scattered throughout the meat. If we want to cook it boiled or stewed, remember that not everyone likes the taste of fat.

• Ideal for: Roasting in a pan, oven, grill, spit (kontosouvli), casserole.
• Not recommended for: Boiling.

Shoulder

The shoulder is a wonderful cut of meat, but it needs careful cleaning due to the membranes and tendons that make cooking difficult. It is ideal for oven roasts, casseroles, and for frying or grilling when cut into thin slices.

• Ideal for: Rolled or uncut in the oven, casserole, grill (spalombrizoles), frying pan, minced meat.
• Not recommended for: Boiled.

Steaks (shoulder, flank, flank)

Steaks come from the neck, upper shoulder, ribs (spalombrizoles) and flank. They are suitable for various cooking methods, with preference for grilling and frying.

• Ideal for: Grill, pan, oven, schnitzel, escalope.
• Not recommended for: Boiled or stewed.

Fish tenderloin (fillet)

The most exquisite cut of pork with minimal fat. Ideal for baking in the oven or on the grill (be careful not to dry out) and for sautéing in the pan.

• Ideal for: Oven, pan, steam, stew, grill.
• Not recommended for: Boiled.

Pancetta

One of the fattiest parts of pork. Ideal for grilling or spitting, and also for skewers, frying pan and oven.

• Ideal for: Frying pan, grill, oven, spit (short spit).
• Not recommended for: Boiling or stewing.

Leg

Pork leg, depending on the age of the animal, can be sold whole or without the skin and bone for cooked dishes.

• Ideal for: Schnitzel, oven, casserole, spit, pan, boiled.
• Not recommended for: Grill.

Kick

The knuckle is the lower part of the leg and ideal for slow cooking in the oven or in a casserole, with the bone.

• Ideal for: Whole in the oven or casserole, casserole or boiled.
• Not recommended for: Grill.

Kicks

The part with the highest gelatin content, ideal for making stock or soups.

• Ideal for: Tripe and thick.