Learning the different cuts and how to cook them will increase your knowledge, confidence and creativity in the kitchen! Here's a breakdown of some of the most popular and versatile cuts of pork available from Dargle Valley.
The neck is the most succulent and flavourful cut of pork. Visible white streaks indicate the amount of collagen and marbling in this cut, making it especially juicy when cooked. Our pork neck steaks are called ribeye steaks and are a firm customer favourite. They are delicious on the braai, grilled in the oven, or fried in a pan.
The shoulder is a tender, succulent cut of pork known for its excellent flavour and juiciness. This cut contains collagen and a small amount of marbling.
Pork fillet is s fairly lean, very tender, boneless cut of pork that is often the most expensive pork cut per kilogram but also the most convenient. They are versatile and easy to work with and can be cooked on the braai, in the pan or under the grill.
Pork loin is a tender cut of meat that can be enjoyed with or without bones. Our deboned loin of pork can be stuffed or left as is. It arrives rolled up and tied with string ready to be roasted in the oven or on the braai.
Our loin steaks are well known for their delicious fat layer on the outside and tender, lean piece of meat on the inside. Pan-fried loin chops make the perfect quick family dinner and almost any sauce will complement them.
Rack of ribs
Michael Griffin's absolute favourite - our Dargle Valley spare ribs and mini spare ribs are a popular and delicious cut of meat. The meat in-between the bones is especially tender and when combined with our famous secret marinade there is nothing better to braai over hot coals.
We make sure to cut through cross bones and the cartilage at the bottom of the rack of ribs so that you can simply slice through the individual ribs without any obstacles when serving them to hungry friends and family.
A favourite amongst foodies and chefs- our Dargle Valley pork belly with crispy crackling needs very little explanation. We make sure to remove the bones and cartilage on the underside of the belly to make carving easier and we score the skin in straight lines as this makes it easy to cut when serving.
Cut from the loin - (read part one) another new addition to the Dargle Valley family. Our popular, juicy pork rashers offer not only great taste, but serious value for money too. Their marbled structure means that the layers of fat in-between the tender meat will melt the pork rashers while they cook on the braai or under the grill.
For crispy outer skin make incisions with a sharp knife or scissors before grilling or braaing. Another great tip is to roll up the rashers and skewer them into pinwheels for a tasty starter that can be handed around.
A whole leg of pork is the most economical cut of pork as the cost per kilogram tends to be one of the lowest.
Our Dargle Valley leg roasts are deboned, trimmed and meticulously rolled leaving you with the perfect amount of skin to create the best, most crispy crackling. Marbled with the ideal amount of fat, once cooked, you are left with a tender and succulent leg roast.