While ribs are a decadent treat to savour on special occasions, virtually every other cut of pork is worth savouring too, and offers great value. Here are three lesser known cuts and some great ideas to make the most of them…
Bone-In Pork Butts
If you’re planning a picnic, this is the perfect cut to make pulled-pork sandwiches. Slather it with a special barbecue sauce, place it on a bed of onions in a slow cooker, then leave it on low for nine hours. Finally, tear it apart with a couple of forks…yum!
Also known as ham hock, this cut is great for those who love skin on their meat to add a little tenderness. It can easily be grilled, but if you’re feeling decadent, why not braise it then deep fry it for a crackly and delicious treat!
This is the cheek, cured and smoked like bacon. It’s essential in Southern cooking, and known as guanciale in Italian. Marinate it in your favourite Asian sauce, then whip up a stir fry with some fresh, in-season Ontario vegetables.