or cerdo, is divided in fewer cuts than beef,
but the pricing is similar. Solomillo, pork fillet,
and lomo, boned loin, are extra. Bone-in-loin
chops, chuletas, and cuts from the leg or ham, pierna
or jamón, are primera. Here the babilla
and tapa are especially good cuts for pork roasts.
Segunda is from the shoulder section, the paletilla
or brazuelo. Tercera includes the spare-ribs,
costillas and hocks, manos.
Some typical Spanish dishes call for the
ear, oreja, tail, rabo, and everything but the
sqeal. Because pork is fattier than beef, it is virtually
self-basting and almost any cut can be successfully roasted
or grilled. Choose meat which is pink. The redder the pork,
the stronger it's flavour. Suckling pig, cochinillo
or cerdo lechal, is found in many meat markets and
supermarkets around Christmas.