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Pork Diagram

Neck / Collar

The neck is removed from the shoulder through the natural seam. The boneless collar contains a high amount of marbling which makes this an ideal piece for roasting because it is rather tender, remains juicy and easy to carve.

Uses

• Whole Collar – Oven-roast, pot-roast, Cured (Coppa)
• Pork Neck Steak – Pan-fry, grill, bbq

Shoulder

The shoulder is the cut that includes the front leg and the section at the top of the leg. It contains a higher level of fat than the other cuts of pork, which provides it with a lot of flavor and tenderness. The fat content in the shoulder makes this cut desirable for making sausage and it is one of the most flavorful and economical cuts.

Uses

• Whole shoulder – Pot roast, Cured (Shoulder Ham), Bone-in & Smoked (Schufeli)
• Cubes – Stew, braise, kebabs
• Mince

Rack

The rib end is the section of the loin that is the closest to the shoulder. It is the equivalent section of the beef prime rib (bone-in) or ribeye (bonless). It contains more fat than the center cut or sirloin end of the loin. The cuts from the loin are available both bone-in and boneless.

Uses

• Whole Rack – Oven-roast, cured & smoked (bone-in or boneless Kassler)
• Pork chops – Pan-fry, grill, bbq
• Stripes – Back bacon sliced

Spare Ribs

The side rib contains the spareribs, which is the rib section of the belly. They contain at least eleven rib bones. If cooked using dry heat method, the ribs are usually pre-marinated to ensure greater tenderness. Spare ribs can be braised or steamed first before roasting or barbequing so that the meat remains juicy and tender when cooked.

Uses

• Whole Spare Ribs – Oven-roasted, baked, bbq, braise
• Portioned ribs – Soup, braise, stew

Belly

The belly is the primal cut that is located on the lower part of the pigs body, directly below the loin. The cuts from this area are very flavorful but they also contain a fair amount of fat. This fat makes it ideal for roasting as it keeps the meat juicy. The skin can be left on, scored and roasted in the oven to achieve a nice crispy crackling. (You can ask our butcher how to achieve a crackled skin)

Uses

• Whole Belly – Pot-roast, Oven-roast (rolled & tied), roulade (stuffed, rolled & tied/netted), cured & smoked (streaky bacon)
• Stripes – Bbq, grill, pan-fry

Loin

The sirloin is the section of the loin closest to the rump of the pig. It is important to be careful not to overcook some of these cuts because they will dry out easily due to their leanness. The skin can be left on, scored and roasted in the oven to achieve a nice crispy crackling. (You can ask our butcher how to achieve a crackled skin)

Uses

• Whole Loin – Oven-roast, pot-roast
• Loin Steaks – Pan-fry, grill, bbq
• Stripes – Stir-fry

Tenderloin

The tenderloin is not always removed as a separate cut and may be cut so that sections are left in the chops or roasts. The tenderloin, which is a very tender, lean and boneless cut is the most expensive cut of pork.

Uses

• Whole Tenderloin – Oven-roast,
• Fillet Medallions – Pan-fry, grill

Leg

The leg is a primal cut that is located at the rear of the pig and is made up of the rump and hind leg. The meat from the leg is lean and flavorful but is not as tender as the meat from the loin. Generally the cuts from the leg are more economical than those of the loin. Though most cuts from the leg are available bone-in or boneless and can be found fresh, the most popular use for the leg is to convert it into a ham by curing and/or smoking.

Uses

• Whole Leg – Cured & smoked (ham)
• Cubes – Stew, braise, kebab
• Escalope – Pan-fry, grill

Shanks

The shank half of the leg is the bottom portion of the leg and includes the shank. It contains only one leg bone, making it easier to carve. The common term for the pork shank is the pork knuckle. The roasts from this section are generally roasted, but can benefit from moist heat methods such as braising. The most popular dish for this cut is the crispy pork knuckle.

Uses

• Whole Shank – Oven-roasted, braise
• Pork Leg Chops (Osso bucco) – Braise

Trotters

Pork Trotters contain a large proportion of white connective tissue (collagen) which makes it a less tender but tasty cut.

Uses

• Whole trotters – Stew, braise

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