Pork is an extremely versatile and efficient meat so that there is very little waste and off cuts. This is mostly due to the popularity of pork sausages but also because there are a number of slow cooking cuts.
Usually cut from the shoulder but can also be cut from the gigot if there is a requirement for leaner meat. It often is used in stews but is also great for curries and chinese style dishes.
This is becoming a more popular cut as people like to experiment with different dishes. Pork mince lends itself to meat loaves or rissols.
When of the most fashionable cuts of pork, belly is a great slow roasted cut or slowly grilled. It is very fatty but full of flavour – not a cut for everyday eating!!