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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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Sausage

Description: Sausage is seasoned ground pork that is often enclosed in a casing. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage may be fresh, smoked or cured.

Sausage is a highly versatile type of ground pork. Supermarkets offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Adventurous home cooks also may choose to prepare homemade sausage by combining ground pork with their choice of seasonings.

Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Different ingredient combinations also yield ethnic sausage varieties, including Andouille (French/Cajun), Bratwurst (German) and Chorizo (Mexican and Spanish).


Cooking Methods
Butcher Tips
  • To prevent the meat from sticking on the grill, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.
Highest Rated Recipes: Sausage

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