Leg
The pork leg is also referred to as the "ham," and is arguably most well known for being cured. It can be sold and cooked in many different ways, favorites being prosciutto and jamón serrano!
Cooking Methods: Cure, Roast, Smoke
Recipes: Baked Kurobuta Ham | White Bean Soup with Ham
Loin
From the pig's back, this cut of meat is super tender and extra lean. It's split into three main sections: the blade end, sirloin end, and the prized center portion. This is where you'll find cuts for loin chops, rib chops, tenderloin, and baby back ribs. This area has a pretty mild flavor, so don't be shy with seasonings, rubs, or marinades.
Cooking Methods: Grill, Pan-Fry, Roast
Recipes: Citrus Pork Loin with Sweet Potatoes | Pork Chop Skillet with Apples | BBQ Ribs
Shoulder
Sometimes called the "butt," which refers to the ceramic container used early in U.S. history to store the pork shoulder in-ground to keep it cold. Layered with lots of fat, it's great for slow-roasting for fall apart tenderness.
Cooking Methods: Grill, Roast, Slow-Cook, Smoke
Recipes: Quick Pork Carnitas | Game Day Chili
Belly
What part of the pig does bacon come from? Usually, the belly! This is due to its high fat content. This cut is also great for slow-roasting and braising, to really bring out its tender texture. This is also where you find spare ribs.
Cooking Methods: Braise
Picnic Shoulder
Located right below the shoulder. A tough cut, so cook low and slow to really render that fat into mouth-watering texture.
Cooking Methods: Braise, Slow-Cook, Smoke
