Our pork is fresh, tender, and delicious! And there's lots of it, with many options of cuts and how to cook them. We want to help you learn as much as you want about pork cuts so you get the most out of your meal. We make sure our pigs lead happy, healthy lives so that they can become a part of your happy, healthy meals. If you're curious about trying new cuts, or want to know more about your staples, on this page we're working to give you as much culinary info as we can gather.
***This pork cut diagram is the property of Hogwash farm and the artist. Please ask before copying or reposting it for your own uses.***
Pork Cuts Explained
Moving from the head to the tail, here is a brief description of most available pork cuts and their best use in the kitchen:
Head
A pig head is very large and heavy, but it's mostly bone and fat. The meatiest parts are the cheek and jowl, and the remaining head parts are generally boiled down to make headcheese.
Head Cheese: Is NOT a dairy product. Head Cheese is one of the best things to make when trying to use all of a hog carcass. It is a pâté type dish made from all the meat on the head. Sometimes feet and organs are used as well to add flavor and nutrients. Usually when making head cheese the head is slow cooked until the meat falls off the bone. The meat is then shredded and herbs and spices are added. It is all packed into a loaf pan where the gelatin and fat form a delicious aspic that holds the loaf together, and a layer of lard is put over the top to preserve the dish. Head cheese is delicious when eaten with mustard on bread!
Jowl: The pig jowls are the jaw muscles. Since pigs are omnivores with extremely powerful jaws, these muscles get quite a lot of use during a pig's life - especially a pig that spends its days foraging in woods and fields. The jowl meat is fibrous and tough but are flavorful and rich when slow cooked. They are also used frequently in guanciale.
Cheek: The cheek is much smaller than the jowls, but is very similar in use, flavor, and taste.
Tongue: Believe it or not, we get all our pork tongues back from the butcher. Most people like them for their dogs, but when cooked properly they can be tasty for people too. To cook tongue it first needs to be simmered until tender (about two hours) or cooked under high pressure in a pressure cooker for about half an hour. Next the tongue is peeled, sliced, and fried before eating.
Ear: These days pigs ears are mostly used as dog food, although I've heard of them being braised and fried for human consumption. They're mostly cartilage and fat, so are pretty tough.
Jowl: The pig jowls are the jaw muscles. Since pigs are omnivores with extremely powerful jaws, these muscles get quite a lot of use during a pig's life - especially a pig that spends its days foraging in woods and fields. The jowl meat is fibrous and tough but are flavorful and rich when slow cooked. They are also used frequently in guanciale.
Cheek: The cheek is much smaller than the jowls, but is very similar in use, flavor, and taste.
Tongue: Believe it or not, we get all our pork tongues back from the butcher. Most people like them for their dogs, but when cooked properly they can be tasty for people too. To cook tongue it first needs to be simmered until tender (about two hours) or cooked under high pressure in a pressure cooker for about half an hour. Next the tongue is peeled, sliced, and fried before eating.
Ear: These days pigs ears are mostly used as dog food, although I've heard of them being braised and fried for human consumption. They're mostly cartilage and fat, so are pretty tough.
Shoulder
Pork Shoulder is a well used part of the animal that holds a large variety of muscles and fat. This area is broken up into roasts good for pulled pork and meat that is generally broken down further for ground pork, stew meat, kababs, stir fry, and stock. It is a very flavorful area of the animal due to its heavy use during the animal's life and the fat deposits that fill it. These attributes also contribute to the need for slow, steady cooking for best results!
Boston Butt: Also know as Pork Butt , Butt Roast, Boston Roast, Shoulder Roast, and Pork Shoulder, this one of the more confusing cuts of a pig due to its complicated name. This cut is from high on the animal's shoulder, directly behind the head and ahead of the ribcage. The history behind the name is tied to New England - the Butt refers to the name of the wooden barrels that it was historically shipped in, and Boston is where the packing tradition originated. This cut has a high fat content which makes it great for roasting, braising, and slow cooking, and it's one of the best cuts for pulled pork. Butt Chops, or Boston Butt Steaks are cut from the larger Butt Roast. Due to the tenderness of pork, these steaks don't need braising and can be treated like any other steak.
Picnic Roast: Also know as the Picnic Ham or the Cali, this cut is found directly below the Butt, comprising the top of the front leg and the lower shoulder. This cut can be used in many Butt recipes, for stew, ground pork, kababs, stir fry, and many other basic pork recipes.
Picnic Roast: Also know as the Picnic Ham or the Cali, this cut is found directly below the Butt, comprising the top of the front leg and the lower shoulder. This cut can be used in many Butt recipes, for stew, ground pork, kababs, stir fry, and many other basic pork recipes.
Fore Shank
Fore Shank: Shanks are the upper arm on an animal and they get used a LOT while the animal is alive. This makes them a tougher cut, possibly the toughest. That being said they are also unbelievably flavorful when cooked correctly. They have a high collagen content and must be braised slowly to break down sinew and cartilage and to get the meat as tender as possible. The broken down collagen contributes a delicious, gelatinous flavor and texture to any stew, the meat is extra flavorful, and any bones can be used for stock. Cross Cut Shanks are a 1.5-2 inch thick round cut through the shank that can be used in a carefully done Osso Buco.
Hock: Also know as Ham Hocks are the ankles from a hog. They are usually smoked before being used to add flavor and texture to stews and sauces.
Trotter: Trotters are feet. They are mostly gelatin and flavor which makes them great additions to stock, soups and stews, and head cheese.
Hock: Also know as Ham Hocks are the ankles from a hog. They are usually smoked before being used to add flavor and texture to stews and sauces.
Trotter: Trotters are feet. They are mostly gelatin and flavor which makes them great additions to stock, soups and stews, and head cheese.
Loin
The Loin itself is a long piece of meat that runs almost the full length of a pig, above and to either side of the spine and ribs. It is not used much during the animal's life which makes it the most tender, and most expensive, part of a pig. The loin is usually broken into three regions - the blade end which is closest to the shoulder blade, the center portion which is in the middle, and the sirloin end which is closest to the rump and tail.
Country Style Ribs: This cut is another confusing one due to its name. Country Style Ribs are not ribs - they are actually cut from the foremost part of the pork loin, known as the blade end (because it's closest to the shoulder blade). This cut is the fattiest part of the loin, and is technically more of a chop than it is any type of ribs. These are a more economical cut than loin chops from further back along the loin because they can contain several types of muscles that surround the foremost part of the loin - this results in a varying degree of tenderness throughout the cut. They are dark, fatty, and super flavorful but do tend to vary in size - they are very easy to deal with in the kitchen because they go with almost anything and are easy to cook!
Loin Roast: This cut is from the center of the pork loin, so it is also know as a Center Cut Loin Roast. The center of the loin is lean, tender, and most expensive. This Roast is juicy, tender, and extremely delicious. Loin Roasts can be sold boneless or bone-in, in which case they become a Rib Roast.
Canadian Bacon (also known as Back Bacon) is also cut from the loin, and is then smoked to preserve it.
Loin Chops: These Chops are also cut from the center of the loin, making them tender and more expensive. A true loin chop consists of only loin, while a Porterhouse Chop (Hogwash Farm rarely bothers with Porterhouse Chops because we prefer to leave the Tenderloin intact) consists of both loin meat and tenderloin with bone in between. Frequently Loin Chops are cut a little further back along the loin and may cross into the Sirloin portion which is closest to the rump, reserving the majority of the center portion for roast cuts. Pork Sirloin Cutlets are cut from this area of the Loin - they are tender but easy to overcook due to how lean they are. The very end of the loin, closest to the tail of the animal, consists of End Chops which are economical but have less meat than a true Loin Chop. If you want a super juicy Loin Chop, the thicker you get the juicier it will be!
Tenderloin: This is the most tender cut on a pig, and also the most expensive. It is a long, cylindrical cut that is often served sliced into medallions. It lies below the loin, starting behind the last rib and extending beyond the end of the Loin. Tenderloin has a mild flavor - this combined with is tender nature makes it easy to pair with any cooking style and flavor so long as the chef is careful not to overcook it!
Loin Roast: This cut is from the center of the pork loin, so it is also know as a Center Cut Loin Roast. The center of the loin is lean, tender, and most expensive. This Roast is juicy, tender, and extremely delicious. Loin Roasts can be sold boneless or bone-in, in which case they become a Rib Roast.
Canadian Bacon (also known as Back Bacon) is also cut from the loin, and is then smoked to preserve it.
Loin Chops: These Chops are also cut from the center of the loin, making them tender and more expensive. A true loin chop consists of only loin, while a Porterhouse Chop (Hogwash Farm rarely bothers with Porterhouse Chops because we prefer to leave the Tenderloin intact) consists of both loin meat and tenderloin with bone in between. Frequently Loin Chops are cut a little further back along the loin and may cross into the Sirloin portion which is closest to the rump, reserving the majority of the center portion for roast cuts. Pork Sirloin Cutlets are cut from this area of the Loin - they are tender but easy to overcook due to how lean they are. The very end of the loin, closest to the tail of the animal, consists of End Chops which are economical but have less meat than a true Loin Chop. If you want a super juicy Loin Chop, the thicker you get the juicier it will be!
Tenderloin: This is the most tender cut on a pig, and also the most expensive. It is a long, cylindrical cut that is often served sliced into medallions. It lies below the loin, starting behind the last rib and extending beyond the end of the Loin. Tenderloin has a mild flavor - this combined with is tender nature makes it easy to pair with any cooking style and flavor so long as the chef is careful not to overcook it!
Side
The Side of a pig consists of many Rib varieties and the Belly. These cuts fall below the spine and take up the majority of the abdomen of the pig.
Rib Rack: The Rib Rack, or 9-Rib Rack, is usually cut into chops and ribs separately but this is the cut used for a Crown Roast. It consists of Loin meat and Back Ribs, without the ribs this cut becomes a Loin Roast. The meat is lean and tender, but the cut is not commonly found due to the Loin meat and Back Ribs being more economical when sold individually.
Baby Back Ribs: Also known as Back Ribs, these ribs are connected to the spine, directly beneath the loin, and are the most tender and lean ribs on an animal. The Baby part of their name comes from their size in relation to Spare Ribs which are much larger. Frequently these ribs have a little Loin meat attached, making them incredibly delicious.
Spare Ribs: These ribs are located below the Back Ribs, and their Spare name refers to the spare amount of meat found between the bones. Although they may bare less meat, these ribs are known for having richer and more flavorful meat than the Back Ribs. This cut consists of the rest of the ribcage, from the bottom of the Back Ribs down to the end of the rib bones, or point of the chest. Spare Ribs encompass both St Louis Style Ribs and the Rib Tips, although sometimes the Rib Tips are removed due to their difficult nature in cooking. Spare Ribs contain more bone than do Baby Backs, with more meat between the bones and less on top of them. The meat has more fat between the muscle - the bone, fat, meat, and connective tissue combine to make Spare Ribs very flavorful. The increased amount of bone in Spare Ribs makes them a more economical cut than Back Ribs.
St Louis Style Ribs: These are Spare Ribs that have been trimmed of the Rib Tips. Many ribs that are labeled as Spare Ribs are in fact St Louis Style Ribs.
Rib Tips: This cut is mainly cartilage with rib meat, brisket, and belly attached. The tough and difficult nature of this cut makes it difficult to separate one Spare Rib from another, which is why it is frequently removed from the rest of the ribs. If this cut is unwanted, butchers will frequently turn the tips into stir fry meat. Rib Tips are not Riblets - riblets in pork are larger rib cuts that have been cut into smaller, usually more uniform looking pieces.
Pork Belly: Pork Belly is where Bacon comes from. It is a very large cut that runs below and beside the ribcage from behind the front legs of the animal to the just in front of the hind legs. It consists of alternating layers of fat and muscle which are what give bacon its characteristic streaks. Bacon is usually smoked or preserved before sale. Fresh Pork Belly is a cut that is gaining in popularity these days - it is essentially several pounds of uncut, and unpreserved bacon with the skin on. It is often slow roasted until it reaches a buttery texture and then served in slices that go in the opposite direction of bacon.
Baby Back Ribs: Also known as Back Ribs, these ribs are connected to the spine, directly beneath the loin, and are the most tender and lean ribs on an animal. The Baby part of their name comes from their size in relation to Spare Ribs which are much larger. Frequently these ribs have a little Loin meat attached, making them incredibly delicious.
Spare Ribs: These ribs are located below the Back Ribs, and their Spare name refers to the spare amount of meat found between the bones. Although they may bare less meat, these ribs are known for having richer and more flavorful meat than the Back Ribs. This cut consists of the rest of the ribcage, from the bottom of the Back Ribs down to the end of the rib bones, or point of the chest. Spare Ribs encompass both St Louis Style Ribs and the Rib Tips, although sometimes the Rib Tips are removed due to their difficult nature in cooking. Spare Ribs contain more bone than do Baby Backs, with more meat between the bones and less on top of them. The meat has more fat between the muscle - the bone, fat, meat, and connective tissue combine to make Spare Ribs very flavorful. The increased amount of bone in Spare Ribs makes them a more economical cut than Back Ribs.
St Louis Style Ribs: These are Spare Ribs that have been trimmed of the Rib Tips. Many ribs that are labeled as Spare Ribs are in fact St Louis Style Ribs.
Rib Tips: This cut is mainly cartilage with rib meat, brisket, and belly attached. The tough and difficult nature of this cut makes it difficult to separate one Spare Rib from another, which is why it is frequently removed from the rest of the ribs. If this cut is unwanted, butchers will frequently turn the tips into stir fry meat. Rib Tips are not Riblets - riblets in pork are larger rib cuts that have been cut into smaller, usually more uniform looking pieces.
Pork Belly: Pork Belly is where Bacon comes from. It is a very large cut that runs below and beside the ribcage from behind the front legs of the animal to the just in front of the hind legs. It consists of alternating layers of fat and muscle which are what give bacon its characteristic streaks. Bacon is usually smoked or preserved before sale. Fresh Pork Belly is a cut that is gaining in popularity these days - it is essentially several pounds of uncut, and unpreserved bacon with the skin on. It is often slow roasted until it reaches a buttery texture and then served in slices that go in the opposite direction of bacon.
Ham
The Ham is the hind leg and physical butt of the pig. It consists of a bunch of large muscles that get a lot of use while the animal is alive - this results in great flavor but requires slow cooking for tender meat.
Fresh Ham: A Fresh Ham indicates that you've got an uncured and unpreserved, giant piece of meat - it is the upper portion of the animal's hind leg from the hip to the knee. This can be a bone-in or boneless cut that is usually roasted and is a typical Holiday dish.
Smoked Ham: This is the same cut as a Fresh Ham but it has been preserved by smoking, and sometimes chemicals. This cut frequently doesn't require cooking and is ready to be eaten as soon as it's thawed.
Ham Steak: This is a cross section cut from the larger Ham Steak. They can be raw and uncured, or smoked and ready to eat without cooking. They are much easier to handle than a full Ham but give you all the great flavor of the larger cut.
Top Round: This is a cut consisting of a large bundle of muscles found in the upper leg. They make a delicious, large cut that is generally roasted.
Hind Shank: The Hind Shank can be treated the same as the Fore Shank.
Smoked Ham: This is the same cut as a Fresh Ham but it has been preserved by smoking, and sometimes chemicals. This cut frequently doesn't require cooking and is ready to be eaten as soon as it's thawed.
Ham Steak: This is a cross section cut from the larger Ham Steak. They can be raw and uncured, or smoked and ready to eat without cooking. They are much easier to handle than a full Ham but give you all the great flavor of the larger cut.
Top Round: This is a cut consisting of a large bundle of muscles found in the upper leg. They make a delicious, large cut that is generally roasted.
Hind Shank: The Hind Shank can be treated the same as the Fore Shank.
Pork Fat
Pork fat is delicious and great for all sorts of cooking, baking, and household goods.
Fatback: This is a thick layer of fat that runs the entire length of the animal between the skin on the back and the loin. Once rendered it is a great fat for frying and sautéing and can be added to sausage blends for flavor. Lardo is made from brined Fatback and is served in thin slices. Sometimes Salt Pork is Fatback that has been salted and is a great flavorful additive in stews and braises.
Leaf Lard: This fat is located around the pig's kidneys and is praised as being the best shortening there is for pies and other baking. This fat comes from the Loin area of the pig and is supple, mild, and spreadable at room temperature, once it has been rendered. Rendering lard just means cleaning it - most people just boil the lard and then strain out any non-lard bits.
Leaf Lard: This fat is located around the pig's kidneys and is praised as being the best shortening there is for pies and other baking. This fat comes from the Loin area of the pig and is supple, mild, and spreadable at room temperature, once it has been rendered. Rendering lard just means cleaning it - most people just boil the lard and then strain out any non-lard bits.
A Few Recipes to Try:
Classic Meatloaf
Courtesy of Gourmet Magazine
Courtesy of Gourmet Magazine
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Ingredients:
1 cup fine fresh bread crumbs 1/3 cup whole milk 1 medium onion, finely chopped 3 garlic cloves, minced 1 medium celery rib, finely chopped 1 medium carrot, finely chopped 2 tablespoons unsalted butter 2 tablespoons Worcestershire sauce |
1 tablespoon cider vinegar
1/4 teaspoon ground allspice 1/4 pound bacon (about 4 slices), chopped 1/2 cup pitted prunes, chopped 1 pound ground beef 1 pound ground pork 2 large eggs 1/3 cup finely chopped flat-leaf parsley |
Directions: Preheat oven to 350°F with rack in middle. Soak bread crumbs in milk in a large bowl.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan. Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan. Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Fall Off the Bone Baked Spare Ribs
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Ingredients :
1 rack of pork spareribs Commercial or homemade barbecue sauce Dry Rub : 1 teaspoon garlic salt 1 teaspoon cumin |
20 turns of the pepper grinder
1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon oregano 1/4 teaspoon of white pepper 1/4 cup of brown sugar |
Instructions:
Preheat oven to 250 degrees F. Ribs will cook for a total time of 4 hours.
Combine all of the dry rub ingredients in a small bowl.
Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use.
Line a baking pan with aluminum foil.
On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in.
Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side.
Roast uncovered at 250 degrees F for 2 hours. After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs.
Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.
Preheat oven to 250 degrees F. Ribs will cook for a total time of 4 hours.
Combine all of the dry rub ingredients in a small bowl.
Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use.
Line a baking pan with aluminum foil.
On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in.
Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side.
Roast uncovered at 250 degrees F for 2 hours. After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs.
Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.
Perfect Grilled BLT
Courtesy of Bon Appetit
Why would you want to make this? Well, because it’s summer, and you’re probably grilling already, and because the grill makes an awesome sandwich that much awesomer. To make it, though, you have to think ahead and prepare carefully. Here’s how to do it.
1. Amp Up Your Mayo. Now, you can’t exactly grill the mayo itself. Instead, grill something to mix into the mayo. I love scallions and always throw them on the grates, brushed with olive oil, whenever I fire up my grill. Cook them over medium heat till they’re wilting and starting to caramelize, then remove them and allow to cool to room temperature. Take a couple, chop them up finely, and mix them into your mayo (Hellman’s is just fine!). You can already feel that this is going to be good.
2. Your Daily Bread, Only Thicker. A hot grill toasts quickly, so choose a soft white bread that you can slice thicker than usual. Grill each slice only on one side, rotating 90 degrees halfway through so you get those super-cool cross-hatch grill marks.
3. You Say Tomato, I Say Just Put It on the Grill. Ideally, you’ll choose a sweet, firm tomato you can cut into thick slices. But honestly, there are so many different heirloom varieties, with so many different flavor and texture profiles, and grown under so many different conditions, that it’s hard to recommend one particular kind. (According to this incredible guide from New York Magazine, I’d go with the German Striped.) In any case, cut the tomato thickly, brush each side with olive oil, and grill over medium-heat indirect heat until the slices start to collapse. Using a very thin spatula, scoop up the slices, flip them, and grill another 30 seconds to a minute; you don’t want them to fall apart.
4. Keep an Eye on Your Bacon. This may be the trickiest part: On a grill, bacon cooks so fast that if you’re not paying close attention, you’ll burn it. Again, choose thick-cut bacon, to minimize the chances of burning (also because it tastes better!), and lay the slices over indirect heat. They’ll start bubbling pretty quickly, and that’s when you’ll want to use tongs to flip them over. I’d be surprised if it took more than 60 seconds total to cook your bacon this way.
5. Don’t Mess with the Lettuce. After all that grilled stuff, you need a bit of contrast. Just pick a few slices of cool, crunchy iceberg lettuce, and leave it at that.
1. Amp Up Your Mayo. Now, you can’t exactly grill the mayo itself. Instead, grill something to mix into the mayo. I love scallions and always throw them on the grates, brushed with olive oil, whenever I fire up my grill. Cook them over medium heat till they’re wilting and starting to caramelize, then remove them and allow to cool to room temperature. Take a couple, chop them up finely, and mix them into your mayo (Hellman’s is just fine!). You can already feel that this is going to be good.
2. Your Daily Bread, Only Thicker. A hot grill toasts quickly, so choose a soft white bread that you can slice thicker than usual. Grill each slice only on one side, rotating 90 degrees halfway through so you get those super-cool cross-hatch grill marks.
3. You Say Tomato, I Say Just Put It on the Grill. Ideally, you’ll choose a sweet, firm tomato you can cut into thick slices. But honestly, there are so many different heirloom varieties, with so many different flavor and texture profiles, and grown under so many different conditions, that it’s hard to recommend one particular kind. (According to this incredible guide from New York Magazine, I’d go with the German Striped.) In any case, cut the tomato thickly, brush each side with olive oil, and grill over medium-heat indirect heat until the slices start to collapse. Using a very thin spatula, scoop up the slices, flip them, and grill another 30 seconds to a minute; you don’t want them to fall apart.
4. Keep an Eye on Your Bacon. This may be the trickiest part: On a grill, bacon cooks so fast that if you’re not paying close attention, you’ll burn it. Again, choose thick-cut bacon, to minimize the chances of burning (also because it tastes better!), and lay the slices over indirect heat. They’ll start bubbling pretty quickly, and that’s when you’ll want to use tongs to flip them over. I’d be surprised if it took more than 60 seconds total to cook your bacon this way.
5. Don’t Mess with the Lettuce. After all that grilled stuff, you need a bit of contrast. Just pick a few slices of cool, crunchy iceberg lettuce, and leave it at that.