Pork

Primal Pork Cuts

 LOIN

The Loin produces the choicest cuts of pork, including chops and it is also used to make products like Peameal bacon. For cooking quality and presentation, thicker (one inch) chops are recommended.  

LEG

The Leg is a lean primal cut that can be broken down into inside and outside roasts. The inside round is the most tender, with only 3.3% fat. This makes Leg cuts an excellent choice for low-fat, low-cost dishes like roasts, scallopini, and kebabs. The lean quality of Leg cuts makes them particularly attractive for health-conscious families.

SHOULDER (Blade, Butt) (Picnic)

The Shoulder is another important primal cut that is highly flavored and succulent. Most Shoulder cuts are used for further processing, primarily for sausages. The Shoulder primal is divided into two halves: the Blade portion, which is the half next to the Loin, and the Picnic, which is the half nearest the foot. The higher fat content in Shoulder cuts makes them ideal for a long, slow cooking process, such as indirect barbecuing, with or without smoke.

BELLY

The Belly primal includes the belly meat and side ribs. Better known in its smoked state as bacon, raw Belly is highly appreciated in Asian and other cuisines. And of course, Ribs are very a popular cut that personifies summer and recall warmer days in winter. They are easy to prepare and guaranteed crowd-pleasers

PORK CUT SHEET
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