British Meat Cuts

[Suzanne F]

Sorry to bother you, but I'm working on converting an English cookbook for the American market, and I need some help. (I've already bothered Andy Lynes privately, and he's been quite helpful, but figured I should open up to others. )

Am I correct in assuming that "collar of pork" would be the part of the shoulder nearest the neck?

Where might "collar of ham" be? That part of the leg nearest the loin?

Is "bacon knuckle" similar to American smoked hocks?

I think these are all the terms with which I need help. May I return if I find more?

Ta very much.

[endless autumn]

Now I'm not an expert (so just who you want to turn to for authoritative advice) but I can tell you that:

Collar of pork is indeed the neck-end of the shoulder.

Collar of ham is not, I don't think, the top of the leg but rather a brined/preserved collar of pork.

Bacon knuckle is from the opposite leg from the hock (front not back?) and I guess it would be smoked and/or dry-cured.

I think you should wait for corroboration before taking any notice of this, however.

[Suzanne F]

Thank you. I will.

[Adam Balic]

"Collared" refers to the way the meat is rolled. ie it looks like and old fashioned high collar. In older cookbooks you can see collared beef and even fish recipes.

[Suzanne F]

Thanks, but this is a contemporary cookbook, and the author uses the terms "collar of" pork/ham, referring to a cut.

[Adam Balic]

Thanks, but this is a contemporary cookbook, and the author uses the terms "collar of" pork/ham, referring to a cut.

Ah, sorry that's what happens when you scan a topic!

This may help though.

British Pork cuts

[Suzanne F]

Thank you, endless autumn and Adam Balic (and Basildog via pm): My search is over. With your help, and that of various websites and my class notes, I have my answers.

Collar of pork is indeed the neck-end of the shoulder;

Collar of ham is what we refer to as "picnic ham" or "picnic shoulder;" it is indeed from the front of the animal (not real ham, which only comes from the rear leg);

Bacon knuckle -- or at least knuckle -- is from the front leg; but since I'm not sure if it is widely available here, I will leave it as such with the alternative of using smoked hocks.

Again, thanks. I love you all and I love eGullet!