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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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Loin Roast

Description: The 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 deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky.

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

Loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat.


Cooking Methods
Butcher Tips
  • Cutting pork across the grain will produce slices with shorter fibers, resulting in more tender pieces.
  • 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.
Highest Rated Recipes: Loin Roast

Sweet and Sour Grilled Pork Roast

Italian Roast Pork Loin

Boneless Pork Loin Roast with Herbed Pepper Rub

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy