Primal pork cuts
Shoulder: Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar.
Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Leg: The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.
Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Leg: The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.
Read more at pork cuts- visual guide
Pork cuts by charts
Pork cuts:
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