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Does anyone know the cuts of pork in Spanish?

what cuts are you looking for?

is it US cuts in Spanish or the more typical Spanish cuts?

US or English translated to Spanish would be great. Im not fussy!

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

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/

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.

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!

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

Phil

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


~Martin

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

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!

quietwatersfarm wrote:

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

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!

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.

That would be great. Thanks

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

Great link, EnriqueB!

Senorkevin, no luck, yet, but still looking.