THE PERKS OF PORKTHE PERKS OF PORK

Pork comes in a variety of delicious forms — from bold ribs and pork chops to smoky pulled pork. It comes from the domestic pig and is high in protein and rich in many vitamins and minerals for well-balanced nutrition. Each cut has its own wow factor, so get to know which ones speak to you and your inner chef.

Get to know each cut

SHOULDER, BLADE (BUTT)

Located above the pig’s shoulder blade, this cut is perfect for slow roasting, braising or smoking. Excellent for pulled pork.

SHOULDER, PICNIC

A less fatty cut that comes from below the pork butt on the leg. It’s perfect for curing, smoking, roasting or crafting into ground pork or sausages.

LOIN

Located on both sides of the backbone, starting at the shoulder and continuing back to the hind legs. This is the largest, most tender and leanest cut, perfect for either roasting the whole loin or cutting into juicy pork chops.

RIBS

Located between the shoulder and back legs, this cut is enjoyed as baby back, spare or tip. A party favourite, they’re perfect for seasoning, marinating and barbecuing on the grill.

BELLY

Located on the underside of the animal, which provides the fattiest and most flavourful meat. Meat is versatile and super tender, perfect for bacon or crispy pork belly.

LEG

The hind leg of the animal is a large, lean cut often referred to as “ham” and is perfect for roasting to your liking.

EXCEPTIONAL SOURCING YOU CAN TASTE

What makes our cuts superior? See for yourself:

WIDE BERKSHIRE VARIETY

From Coppa steak, loin chops and rib chops, this impressive variety is abundantly marbled and rich for a juicy taste experience. Think of it as the Wagyu of pork!

AGED

All pork is aged for 8 days, resulting in a tastier cut.

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