Everything you need to know about the parts of the pig

With 16 distinct parts, it’s important to know which part of the pig each one is and its consistency and tenderness, as they all vary.

Head:
This part includes the skin and a small amount of meat on the face, known for its gelatinous texture.

Jowl:
Located in the lower part of the head, it has a high fat content and is generally a very economical cut of pork.

Ears:
Mostly made up of cartilage, they are usually cooked with the skin on.

Chest:
Located below the neck, it also contains cartilage, known as “ternilla.”

Chop:
Chops are classified into kidney chops, loin chops, and blade chops. Kidney chops are high-quality meat, loin chops are slightly fattier and more tender, and blade chops are preferred for grilling, frying, or roasting.

Loin strip:
Located next to the chops and tenderloin, it is one of the most prized cuts of pork, offering lean meat with excellent flavor, suitable for almost any cooking method.

Tenderloin:
Found in the upper lumbar area of the pig, it is as highly valued as the loin strip but is considerably smaller in size.

Ribs:
A highly flavorful cut attached to the lower part of the ribs, known for being one of the juiciest parts.

Belly:
Possibly one of the most consumed cuts, as it is used to make bacon.

Pig’s trotters:
Rich in collagen, they are typically eaten after a long cooking process.

Shank:
Located just before the pig’s trotters, at the elbow, it has a strong flavor and, like the trotters, requires long cooking.

Shoulder:
Located at the upper part of the front legs, the shoulder is cured similarly to ham but is more aromatic and has a sweeter flavor.

Ham:
These are the pig’s hind legs, which are cured to produce ham as we know it, considered the highest-quality part of the pig in Spain.

Flank:
Located just below the belly, it is a flavorful and economical cut.

Tail:
The final part, the tail, contains cartilage and is often consumed as a sausage.