Leg

Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog.

Ham is leg meat that has been dry- or wet-cured.
Loin
Canadian-style bacon is fully-cooked, smoked pork loin.
Loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or boneless.

Rack of pork is also referred to as  Pork rib roast (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin.

Back ribs originate from the blade and center section of the pork loin.

Country-style ribs are cut from the sirloin or rib end of the pork loin.

Cutlets are thin, tender cuts of pork that are often taken from the sirloin end of the loin.

Crown roast is an attractive special-occasion entrée created using a pork rib roast/rack of pork.
Pork chops are the most popular cut from the pork loin
Tenderloin comes from the full pork loin.

Pork cubes, slices/strips are extremely versatile. They are typically cut from the loin area - but cubes and slices/strips may be cut from virtually any fresh pork cut.

Side
Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.
Bacon comes from the side - or belly –that has been cured and smoked.
Pork belly comes from a pig’s ‘belly’ or underside after the loin and spareribs have been removed.
Shoulder Butt

Pork shoulder is the top portion of the front leg of the hog.

Sausage is seasoned ground pork that is often enclosed in a casing. May be fresh, smoked or cured.
Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.
Ground Pork is pork that has been ground. It is unseasoned and usually is available fresh.
Arm Picnic Shoulder
Smoked hock and shank are flavorful, inexpensive cuts that originate in the front leg of the pig.
 
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Country-Style Ribs

Description: Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.
Cooking Methods
Butcher Tips
  • Do not use a fork to turn the pork cuts as they cook. The piercing causes juices to escape. Use tongs to turn.


 
 
Highest Rated Recipes: Country-Style Ribs

Maple-Mustard Country-Style Spareribs

Country-Style Ribs with Jalapeno-Peach Sauce

Carolina Country Style Ribs

Pork Country-Style Ribs with Asian Plum Sauce

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