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