Chef April Bloomfield of the Spotted Pig and the Breslin in the Ace Hotel, has taken time out her busy kitchen schedule to do something I think many pork lovers will appreciate: she has mapped the edible cuts of a pig.Â If you're curious where on the pig your delicious terrine or bacon is from, take a look at her detailed map. I love her descriptions of each part of the pig and how she uses it in food.Â The liver, she says, "has quite intense flavor, with a lot of minerality and great texture - firm and snappy."Â Or did you know that fatback is a "go-to component of custom burger blends?"Â For anyone looking to learn more about where their food comes from, this is a great primer on the locations of the cuts of meat.
Read more about the anatomy of an edible pig here.