Pork cuts in Spanish

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Pork cuts in Spanish

Postby senorkevin » Tue Mar 25, 2014 9:42 pm

Does anyone know the cuts of pork in Spanish?
An Englishman living in México.
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Re: Pork cuts in Spanish

Postby quietwatersfarm » Tue Mar 25, 2014 10:58 pm

what cuts are you looking for?

is it US cuts in Spanish or the more typical Spanish cuts?
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Re: Pork cuts in Spanish

Postby senorkevin » Tue Mar 25, 2014 11:03 pm

US or English translated to Spanish would be great. Im not fussy!
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Re: Pork cuts in Spanish

Postby quietwatersfarm » Tue Mar 25, 2014 11:15 pm

Its just that there are a fair few cuts that may differ so your local butcher might not generally cut a pig up the way they do in the US or England.

Very basically:

Head complete - Cabeza
or
Cheek meat - Carrilleras
Jowl - Papada

Loin - Lomo
Butt - Cabecero
Shoulder/Hand - Paleta
Rib - Costilla
Belly - Panceta
Ham - Jamon


and the snout is generally Morro :)
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Re: Pork cuts in Spanish

Postby onewheeler » Wed Mar 26, 2014 9:22 am

There's a nice slide show with an exploded piggy diagram here: http://www.slideshare.net/vicpercast/despiece-de-cerdo-ies-valle-de-aller-5524793

It's in Spanish but should make sense without too much trouble.

Martin/
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Re: Pork cuts in Spanish

Postby EnriqueB » Wed Mar 26, 2014 12:43 pm

I am just reading Jeffrey Weiss new book "Charcutería, the soul of Spain" and in the first chapter he compares the different ways of butchering in the US and Spain. You would not have matching cut names as some of the most appreciated cuts here in Spain (like Pluma, Secreto, or Presa) are unknown there.

Otherwise, the slides posted by Martin are very good.
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Re: Pork cuts in Spanish

Postby quietwatersfarm » Wed Mar 26, 2014 3:35 pm

:D Enrique, you are quite right! In UK and US there is a tendency to break the sides down into three parts (minus the head) before anyone has even had time to blink. This involves no consideration of individual muscles seams and cuts across the little treats that you refer to.

Shame as they are so good!
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Re: Pork cuts in Spanish

Postby wheels » Wed Mar 26, 2014 3:55 pm

I assume that it's not a problem if you have an 'on farm' processing facility? :wink:

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Re: Pork cuts in Spanish

Postby DiggingDogFarm » Wed Mar 26, 2014 4:48 pm

Do a Google search for Los Cortes del Cerdo (The cuts of Pork.)


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Re: Pork cuts in Spanish

Postby quietwatersfarm » Wed Mar 26, 2014 7:08 pm

wheels wrote:I assume that it's not a problem if you have an 'on farm' processing facility? :wink:

Phil


:) :) Some say the secreto is because its tucked away under the shoulder, others think its because the butcher is the one who can find it and have it for yea!
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Re: Pork cuts in Spanish

Postby quietwatersfarm » Wed Mar 26, 2014 7:09 pm

quietwatersfarm wrote:
wheels wrote:I assume that it's not a problem if you have an 'on farm' processing facility? :wink:

Phil


:) :) Some say the secreto is so called because its tucked away under the shoulder, others think its because the butcher is the one who can find it and have it for tea! :)
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Re: Pork cuts in Spanish

Postby vagreys » Wed Mar 26, 2014 7:59 pm

senorkevin wrote:Does anyone know the cuts of pork in Spanish?

As you are in Mexico, the cuts are different, to some degree, from both the US and Spain, and so are some of the terms. I'll see what I can find for Mexican pork butchery.
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Re: Pork cuts in Spanish

Postby senorkevin » Wed Mar 26, 2014 8:10 pm

That would be great. Thanks
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Re: Pork cuts in Spanish

Postby EnriqueB » Tue Apr 01, 2014 10:31 am

I found an excellent resource to understand pork cuts in Spain (text in Spanish, I'm afraid): Atlas virtual de la canal del cerdo ibérico.

A similar guide is available for veal/beef: Atlas virtual de la canal del vacuno
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Re: Pork cuts in Spanish

Postby vagreys » Tue Apr 01, 2014 6:47 pm

Great link, EnriqueB!

Senorkevin, no luck, yet, but still looking.
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