Understanding Pork Cuts: 'Cañón de Cerdo' in Spanish

Cañón de cerdo is basically the pork loin, but without the bone and usually trimmed of most of its fat. It's a lean cut, very tender, and versatile.

We use it a lot for grilling, roasting whole, or cutting into steaks (chuletas sin hueso) or medallions. It's one of the most popular cuts because it's easy to cook and almost always comes out juicy.

Here are some other common pork cuts you'll find here:

• Pernil: This is the leg, often cured for ham (jamón) or roasted whole for special occasions. Think of a big, celebratory roast.
• Costillas: Ribs. We love our ribs, especially grilled or stewed. You'll find them as costillas de cerdo (pork ribs) or sometimes costillas BBQ if they're already marinated.
• Tocino: Bacon, but not always in strips like you might be used to. Often it's a thicker slab, sometimes with the skin on (chicharrón is made from this, fried until crispy).
• Chicharrón: This deserves its own mention. It's pork belly or thick pork skin, fried until incredibly crispy. It's an absolute must-try, often served with bandeja paisa or just as a snack.
• Lomo: Similar to cañón, but can sometimes include a bit more fat or be sold with the bone in for chuletas de lomo.
• Punta de Anca de Cerdo: This is the top sirloin cap, a flavorful cut often grilled. It's not as common as beef punta de anca, but you can find it.
• Patas: Pork feet. Used in soups and stews, like sancocho or mondongo. They give a lot of flavor and gelatin.
• Cabeza: Pork head. Used for making things like rellena (blood sausage) or head cheese. Not for everyone, but very traditional in some regions.

You'll see these cuts at any carnicería (butcher shop) or supermarket. A good place to get a feel for the variety is a bigger market like Paloquemao Market in Bogotá, or any local butcher.

The loin, or lomo in Spanish, is a long, lean cut of meat that runs along the pig's back, from the shoulder to the hip. It's one of the most tender parts of the animal.

Cañón de cerdo is specifically the eye of the loin, or the tenderloin, which is the most tender part of the loin itself, usually boneless and well-trimmed. Think of it as the prime cut from the loin.

It's a muscle that doesn't do a lot of work, which is why it's so tender. We often compare it to the beef tenderloin in terms of texture and versatility. That's why it's so popular for grilling or roasting whole.