Pork
From nose to tail, pork offers an incredible variety of cuts with distinct characteristics. Whether you're roasting a lean loin, smoking a flavorful shoulder, or braising belly, pork is one of the most versatile meats in the kitchen.
Understanding Pork Cuts
Pork cuts generally follow a pattern: the primal cuts from the top of the pig (like the loin) are leaner and more tender than those from the lower sections. However, the tougher, fattier cuts like shoulder and hocks become incredibly tender and juicy when cooked low and slow.
The key to excellent pork cooking is understanding the fat content and muscle structure of each cut, then choosing your cooking method accordingly. Lean cuts benefit from gentle, moist cooking, while fatty cuts shine with long, slow cooking methods that render the fat.
Explore Pork Cuts
Pork Shoulder (Butt)
Fatty, well-layered shoulder cut perfect for pulling, roasting, and braising.
Picnic Ham
Lower part of the shoulder, excellent for smoking and braising.
Country Style Ribs
Meaty ribs from the picnic, great for braising and stewing.
Front Hock
Usually brined and smoked, perfect for beans and collard greens.
Pork Loin
Lean, tender cut from the back, ideal for roasting.
Pork Chops
Versatile cuts from the loin, great for grilling, frying, or roasting.
Baby Back Ribs
Tender ribs from the loin with meat between the bones.
Pork Belly
Rich, fatty cut perfect for braising and making bacon.
Spareribs
Ribs from the belly, excellent for smoking and braising.
Sirloin
Lean chops with more muscle and flavor, great for grilling.
Rear Leg (Ham)
Often cured and smoked, or fresh for roasting.
Rear Hock
Usually cured and smoked, great for beans and stews.
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