Pork Cuts

Lo stinco di maiale è un taglio di carne situato nella parte inferiore della zampa del suino. Richiede cotture lente e prolungate per esaltare al meglio la sua morbidezza ed è ideale da preparare arrosto, in casseruola, stufato o bollito.

Pork ribs are a flavorful and versatile pork cut, taken from the rib section. They are ideal for grilling or barbecue cooking, but also excellent for slow-cooked stews, enhancing their tenderness and rich taste.

An essential part of our pork selection, the fresh sausage is made with 100% Sicilian pork, enriched with fat pieces and stuffed following traditional recipes. Thanks to its versatility, it lends itself perfectly to a wide range of preparations, from simple dishes to more elaborate ones.

Pork belly is a cut of meat taken from the pig’s belly, characterized by a thick layer of fat and a portion of the abdominal muscles.
It can be thinly sliced and grilled, or used in the production of artisanal cured meats, enhancing its tenderness and rich flavor.

The pork loin is a cut of meat taken from the rear part of the pig’s ribs. It can be prepared as lean rib chops or deboned and sliced into pork loin cuts or pork roast (arista). Thanks to its versatility, it is ideal for a variety of dishes, from quick preparations to more elaborate recipes.

The pork shoulder is a cut of pork obtained from the front leg of the pig. It is a lean part, rich in tendons and connective tissue, ideal for making sausages, cured meats, as well as for slow-cooked stews and braised dishes that enhance its flavor and tenderness.

The pork loin rack is obtained from the dorsal part of the pig, along the back. It is a tender and flavorful meat, consisting of three main sections: loin, neck rib, and tenderloin. A versatile cut, perfect for preparing roasts, chops, or grilled ribs.

The pork rib steak is cut from the upper back near the pig’s head. Available in different thicknesses and weights, it’s ideal for preparing traditional chops—bone-in slices perfect for grilling or pan-cooking. A flavorful, versatile cut rooted in Sicilian tradition.

The pork thigh cut is one of the most prized cuts of the pig, taken from the animal’s hind leg. It’s the base for renowned cured meats like prosciutto and culatello. Carefully selected, this cut is also ideal for grilled or pan-seared steaks and flavorful roasts.

The pork tenderloin is a premium cut with an elongated shape, known for being tender, lean, and delicately flavored. Extremely versatile in the kitchen, it lends itself to various preparations: excellent when roasted, perfect when cut into medallions, or used to create delicious pork scaloppine.