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Leg

Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog.

Ham is leg meat that has been dry- or wet-cured.
Loin

Back ribs originate from the blade and center section of the pork loin.

Loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or boneless.
Canadian-style bacon is fully-cooked, smoked pork loin.
Country-style ribs are cut from the sirloin or rib end of the pork loin.
Crown roast is an attractive special-occasion entrée created using a pork rib roast/rack of pork.

Cutlets are thin, tender cuts of pork that are often taken from the sirloin end of the loin.

Rack of pork is also referred to as  Pork rib roast (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin.

Tenderloin comes from the full pork loin.
Pork chops are the most popular cut from the pork loin

Pork cubes, slices/strips are extremely versatile. They are typically cut from the loin area - but cubes and slices/strips may be cut from virtually any fresh pork cut.

Side
Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.
Pork belly comes from a pig’s ‘belly’ or underside after the loin and spareribs have been removed.
Bacon comes from the side - or belly –that has been cured and smoked.
Shoulder Butt
Sausage is seasoned ground pork that is often enclosed in a casing. May be fresh, smoked or cured.

Pork shoulder is the top portion of the front leg of the hog.

Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.
Ground Pork is pork that has been ground. It is unseasoned and usually is available fresh.
Arm Picnic Shoulder
Smoked hock and shank are flavorful, inexpensive cuts that originate in the front leg of the pig.
 
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Cubed and Sliced

Description: Pork cubes, pieces, slices/strips are extremely versatile. All are typically cut from the loin area - but cubes and slices/strips may be cut from virtually any fresh pork cut.

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


Cooking Methods
Butcher Tips
  • If using a marinade for basting, set some aside before placing raw pork in it to marinate. Never reuse marinade that the meat was marinated in.
  • Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.
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