Learning the different cuts and how to cook them will increase your knowledge, confidence and creativity in the kitchen! Here's a breakdown of four 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.