Learn Fire
Cuts
Understanding your cuts — where they come from, how they behave over fire, and what they need.
Animal
Best method
7 results
Pork
Belly
The underside of the pig — layers of meat and fat that render down over long cooks into something extraordinary. The source of bacon and pancetta. One of the most versatile pork cuts: low-and-slow, then blast to crisp the skin.
Pork
Chops
A cross-section of the loin, typically bone-in. Quick-cooking, lean, and prone to drying out — benefits enormously from dry brining. Fat cap and bone add flavour and help retain moisture.
Pork
Loin
A lean, tender muscle running along the back — the source of pork chops and roasting joints. Very little fat or connective tissue means it dries out fast. Brining and careful temperature management are essential.
Pork
Pork ribs
Two main types: spare ribs (meatier, from the belly) and baby back ribs (leaner, from the loin). The definitive BBQ cut. Long cooks at low temperatures convert collagen to gelatin, creating the sticky, pullable texture that makes ribs unmistakable.
Pork
Sausage meat
Ground and seasoned pork, typically from shoulder. Higher fat content than mince — usually 20–30% for good texture and juiciness. Used for sausages, patties, koftas, and stuffings.
Pork
Sausages
Seasoned pork in a casing — one of Britain's most beloved BBQ items. High-quality sausages with a good fat content cook brilliantly on the grill. Low and slow on the grill prevents bursting and charring before the centre cooks through.
Pork
Shoulder
The front leg and surrounding muscle — generously marbled, collagen-rich, and one of the most forgiving cuts for long cooks. The origin of pulled pork. Low-and-slow smoking over many hours turns it into the most crowd-pleasing BBQ dish.