LOIN CUTS: loin roast (bone-in or boneless), loin chops (bone-in or boneless), butterfly chops (boneless), tenderloin, baby back ribs, sirloin roast, sirloin steaks, peameal bacon
What is the loin? The loin (back of the carcass) is the most tender and expensive part of the pig. Attached to it are the back ribs and tenderloin. Once these are removed, the remaining muscle is divided into three parts:
(1) the rib or blade, closest to the shoulder;
(2) the centre cut;
(3) the sirloin end, closest to the leg.
The loin is tender and lean and best cooked by dry high heat (such as roasting, grilling or pan-frying) to an internal temperature of no more than 150°F (65°C), leaving the meat slightly pink and still juicy.
• Smokey Barbecue Pork Loin
• A collection of 14 pork tenderloin recipes
• Fall-off-the-Bone Ribs in Barbecue Sauce
Economical Cuts
SHOULDER CUTS: shoulder butt (blade) roast, shoulder blade chops, stewing pork, picnic roast
What is the shoulder? A shoulder cut contains the highest level of fat, making it ideal for sausages and slow-braising. It consists of two parts:
(1) the blade (butt) portion, closest to the loin, is tender enough for dry roasting and fatty enough for braising;
(2) the picnic cuts are often made into chops or ground.
• Pork and Pearl Onion Adobo
• 6 speedy pork chop recipes
LEG CUTS: ham roast (fresh, smoked, bone-in or boneless), cutlets (schnitzel)
What is the leg? The plump hind leg, or ham, is commonly smoked, cured (for prosciutto) or sliced into luncheon meat. It is usually sold whole or cut into three: inside, outside and tip. Ham is lean, so it is best cooked by dry heat, such as roasting or frying.
• Whole Ham Glazed with Red Wine and Quatre Epices
• Prosciutto and Melon
BELLY AND VARIETY CUTS: spareribs, belly (fresh, cured or smoked as bacon), foot and hock, tail
What is the belly? The belly, or underside, includes side ribs, from which spareribs are cut, as well as side bacon, pancetta (Italian-style bacon) and salt pork.
• Sticky Ribs
• Broccoli and Pancetta Saute
Learn about Heritage Pork on page 2
