Whenever you are reading the menu in restaurants, pork may be your customary choice since it is heaven on a plate but usually inexpensive. But do you really know about pork? Here is a complete guide of pork cuts for you. Let’s dive in!
Table of Contents
A. Head
1. Neck Roast
Pork neck roast is sourced from the area between the head and shoulder. It is a cut that assembles muscle, tendons and fat as well as deep in pork flavor. Therefore, it’s great for braising.
B. Blade Shoulder
2. Pork Collar
The Pork Collar is the muscle that runs from the neck and ends close to the loin. This cut is intensely marbled and packed with gorgeous flavor. Pork collars are popular in Europe and now getting more familiar in the US, you may sometimes see it on the menu when dining out. It is very versatile which could be used to make traditional sausages. Besides that, roasting, braising and grilling are also great to prepare the pork collar.
3. Pork Butt
Pork Butt is not actually the butt of the pig but the top part of the blade shoulder. Its name comes from the colonial age when butchers transported the meat in barrels called “butts”. This muscle moves very frequently and so it has an extraordinarily deep flavor. Slow cooking methods like braising and smoking deliver the best result for pork butt.
C. Arm Shoulder
4. Pork Shoulder
This is a large cut that is obtained from the arm shoulder, which is nearly equal to the whole primal. Sometimes the butchers will include the fore shank and pork collar as well. It is lean but flavorful thanks to the hard work of muscles.
Pork Shoulder is one of the common cuts for pulled pork. Slow smoking or cube and stew the shoulder could make a yummy dish.
5. Pork Brisket
Beef has the brisket cut and pork does too. It is the pectoral muscle of the pig that exercises a lot and hence it is highly flavored. The Pork Brisket comprises two different muscles and there is a delightful strip of fat connecting them. And the fat will add an extra kick of flavor as well as keep the meat moist once it melts during cooking.
It is important to cook the brisket in the right way, fast and high methods are not in this case. Slow cooking methods such as smoking are the best ways to prepare this tough cut which could help tenderize the meat.
6. Pork Wings
Pork Wings are the cuts that are ideal for smoking apart from brisket and shoulder. This cut is actually bone-in pork leg and consists of cross sections of fibula. It’s particularly lean and rich in flavor that tastes mouth watering after smoking.
D. Loin
7. Pork Chop
Pork Chops are the most common cuts of pork which is derived from the loin primal. The loin primal is the top back part of the pig and the source of the most tender pork cuts. It is tender, juicy and meaty.
There are many different ways of cutting pork chop. For example, Double Bone Pork Chop is a thick cut that includes two bones from a rack of pork; Pork Porterhouse contains the loin eye and the tenderloin with a T-shaped bone that is similar to beef porterhouse; Tomahawk Pork Chop is the chop with a long bone that makes it looks more stunning.
8. Pork Tenderloin
Pork Tenderloin (or Pork Tender) is extremely tender like what its name indicates. It is a long, slender piece of meat that is located at the top of the pig. There are only 2 lbs of tenderloin in a whole 300 lbs pig. This cut is renowned for its excellent tenderness and juiciness thanks to the low amount of movements of the muscles. This is what makes it one of the most luscious cuts of pork.
The tenderloin does not have much marbling and so do not overcook it, otherwise it will be dry and tough. To cook this fantastic cut, just simply rub with marinades and quickly sear or grill.
9. Loin Roast
It’s easy to confuse Pork Loin and Tenderloin as their names are similar, but they are totally different. The pork loin roast is a large cut from the chop section or the upper portion of the loin primal. It is covered by a fabulous fat cap that you can find in pork chops. Actually, you can cut the loin roast into a bunch of pork chops, or roast it whole. A 3 lbs loin roast is enough to feed 4-6 people.
10. Rack of Pork
The Rack of Pork is similar to the Pork Loin but this includes bones. Likewise, it is fairly lean and has a mild flavor as well as a remarkable fat cap. The butchers usually scrape the ends of the bones clean, which is called “Frenching”, in order to make the rack look more photogenic and also enhance the flavor. A full rack of pork contains 10 to 12 bones and could serve for 8 to 10 people.
Preparing this impressive cut, reverse searing is appropriate. This means cook at low and slow first to keep the moisture inside the meat, and then finish over high heat to create an appetizing surface. To do so, firstly wash and pat dry the pork, then season well. After that, roast it at 250°F until the internal temperature reaches 140°F. Then, cover it with foil and rest for 20 minutes. Finally, heat it in an oven at 500°F and it’s done!
11. Crown Roast
Crown Roast is the fanciest cut and best for special occasions. It is actually a rack of pork (loin roast with rib bones) and equivalent to prime rib of beef. Similar to pork loin, it is quite lean and mildly flavored. The butcher french and trim them properly, then tie them to form a circle. When the ribs point upwards, it looks like a crown. This idea is to create a stunning appearance and make the preparation easier. You can fill the center with stuffing or herbs and send it to the oven directly to create the awesome dish.
12. Baby Back Ribs
Baby Back Ribs are called “baby” since they are shorter than spare ribs, another cut of pork ribs. There is nothing about piggies. And “back” refers to their position near the backbone just below the loin muscle. Therefore, they have another name: “loin ribs”. It is much leaner than other ribs and the meat is very tender. Cooking baby back ribs in a slow cooker or smoker is a wise choice.
E. Spare Ribs
13. Spare Ribs
Spare Ribs come from the lower side of pigs where between loin and side primals. Thus, they are sometimes known as “side ribs”. Because of its position, it has a higher content of fat than baby back ribs, a flat structure and a larger size. All these features cause spare ribs perfect for barbecuing and grilling.
Other than a full rack of spare ribs, you can opt for smaller versions. When it is trimmed, the upper part of rectangular spare ribs is St. Louis Style Ribs while the rest is Rib Tips.
F. Side / Belly
14. Pork Short Ribs
Pork Short Ribs are the continuation of baby back ribs that extend to the shoulder. They are incomparably scrumptious owing to the matchless combination of meat and fat. The meat to bone ratio of each 3-bone section is double that of regular ribs. They are meaty, juicy and delightfully flavorful. The cut short ribs are small and convenient to cook, share and enjoy.
It is a good idea to braise, smoke or slow cooker cooking them for a few hours. Alternatively, you could try barbecuing them to achieve a nice result.
► Read More: 9 Types of Ribs of Pork, Beef & Lamb | Must-Read Guide for Ribs Fans
15. Pork Belly
Pork Belly is the meat located at the underside of the pig. It has a high fat content that enriches the flavor and delivers a palatable melt-in-your-mouth texture. This cut is also the main source of bacon. Pork belly is highly favored over the world especially in Asia and South America.
Striving for the desirable tenderness and mouthfeel, cook the pork belly at low for hours. To finish, searing it over high heat to add a beautiful crispy crust.
G. Leg / Ham
16. Ham
Ham is taken from the haunches of the pig where the muscle gets a lot of workout. So it is overflowing with flavor but tough if not handled properly. To process, a ham is typically cured and finished with smoke from hardwood. This could maximize its tenderness and flavor.
Sometimes, there are two choices for ham, bone-in or boneless. The major difference is the cutting work of boneless ham is much easier. In most cases, the ham is already fully cooked when you buy it, so you can directly eat it after carving. Yet, we highly recommend heating it in the oven before enjoying it for the finest result. This gorgeous cut is great for holidays, but why not have a few slices for your next day sandwich?
► Read More: 8 Types of Ham You Must Try! | Shopping Tips for Newbies in Ham
17. Shank
Pork Shank is extremely lean and tough due to heavy daily movement, but it also leads to highly concentrated flavor. This cut has a high amount of connective tissue and marrow which make it extra rich, juicy and flavorful.
Cooking the pork shank needs time. You may either braise it for the whole day to tenderize it, or stew it with soup.
H. Others
18. Bacon
Bacon is one of the most popular pork cuts. It can be made of various parts of the pig such as belly, loin, jowl, and back leg. After butchering the piece of meat, the producer then cures it with salt, sugar and sodium nitrate just like the way that humans used for thousands of years.
Although the name sodium nitrate is too “chemical” to scare people, no worries. It is actually a natural compound that could be found in soil, plants, water, and our own bodies, which helps preserve the bacon. And some meat shops may have the choice of sugar-free bacon.
► Read More: 15 Types of Bacon that Must Know | Bacon 101
19. Sausage
Sausages are another widely salable pork product around the world. The basic steps to make sausages are firstly select the meat from the entire pig. To make good sausages, the producers would use lean meat and back fat instead of other undesirable bits. Secondly, it’s time to grind and add spices. Salt, sugar, pepper, garlic, paprika, and cayenne are the common seasonings. Lastly, if it’s made as links, the producers will stuff the spiced ground pork into casings.
There are many different types of sausages which are mainly classified according to the spices. Here are some common sausages:
- Kielbasa Links
- Sweet Italian Links
- Hot Italian Links
- Smoked Breakfast Links
- Andouille Links
- Memphis BBQ Links
- Chorizo Links
- Bratwurst Links
20. Ground Pork
Similarly, ground pork is taken from the meat of the whole pig selectively. But the main difference is ground pork is not spiced. It is extremely versatile, you can make meatballs, patties (burgers), topping for tacos, or stuffing.
► Read More: 6 Best Pig Breeds For Meat Around The World
Summary
Now you learn a lot about pork cuts. Which is your favorite, and which is new for you? Do try them and you will discover a new land of pork!
► Read More: 20 Best Beef Cuts Ranked (A Complete Guide to Know Your Cuts)
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