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Question ???

post #1 of 9
Thread Starter 

Is Middlings and Belly the same thing ?

post #2 of 9

New one on me?  This is not a culinary testimonial, but it is about all I could find:


1. Chiefly Southern U.S.
a. Pork or bacon cut from between the ham and shoulder of a pig. Often used in the plural.
b. Salt pork. Also called middling meat.
Maybe some of our southern brothers can weigh in?
Good luck and good smoking.
post #3 of 9
Thread Starter 

Thats a pretty broad definition " between the ham and the shoulder "  Of a Pig...would that be a young animal?

post #4 of 9

Well, as the sub primal cuts go on the hog, "between the ham and the shoulder" would basically include the Loin and everything below it.  I would say that is a very broad definition.


That is why I was hoping some of our southern members could help us out.  I can't help but think this might be very old terminology?


Good luck and good smoking.

post #5 of 9

The 'middling' is the belly with sparerib still attached; it is when the loin is separated from the brlly/sparerib section, that is known as the 'middling' portion of the hog.  It was often times cooked whole or in portions, either fresh or salted, with ribs attached.

post #6 of 9
Thread Starter 

Thanks Pops does it make good bacon ?

post #7 of 9


Here you can see "the middling" section - "spareribs on top, bacon underneath"  or at least it will be bacon after its cured and smoked. 

post #8 of 9
Thread Starter 

Thank You very much !

post #9 of 9

Thanks Pops.  That was a new one on me, and I was going from a dictionary definition.  We learn something here all the time.  Great to have Pops with us!


Good luck and good smoking.

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