Is Middlings and Belly the same thing ?
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New one on me? This is not a culinary testimonial, but it is about all I could find:
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.
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.