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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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Fresh Pork Leg

Description: Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog. Like cured ham, fresh leg of pork/fresh ham is available either bone-in or boneless and may be purchased whole or halved. Fresh ham also may be cut into rump (from near the sirloin), shank (lower leg portion) or center portions.

The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. Boneless pork leg is often rolled and tied with twine by the butcher. If you don’t see it at the supermarket, the butcher, with about a week’s notice, can order a fresh leg of pork.
 


Cooking Methods
Butcher Tips
  • Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
  • For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.
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