Admittedly, it's hard to compete with the glamor of a top-notch steak or the versatility of chicken. But pork brings a lot to the table in every sense. Breakfast wouldn't be breakfast without bacon, ham, and sausage, and pork is the focus of classic, traditional barbecue. Better yet, it's never been easier to find once-niche cuts of pork like the collar or rich, fatty belly. Here are some of the top tips you need to keep in mind when preparing this beautifully versatile meat.
Most Americans are probably only familiar with a few basic cuts of pork, but even then, naming conventions can be confusing. We know pork chops and loin, ham, and a few others, but not many people could tell you where they come from. Once you get into pork steaks and country-style ribs, you are probably totally lost. And one of the most confusing names seems deliberately misleading. Pork butt is not actually from the rear of the pig; that is where the ham is cut from.