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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Ground Pork

Description: Ground Pork is pork that has been ground or finely chopped. It is unseasoned and usually is available fresh with an average lean-fat ratio of 70 percent lean, 30 percent fat. 
Cooking Methods
Butcher Tips
  • Prepare pork patties on Tuesday night anduse leftovers in a hearty casserole for Wednesday lunch. It’s a cinch!
  • Add a tasty protein punch bysprinkling cooked ground pork on top of yourfavorite dishes such as pizza, rice, taco salador baked potato.


 
 
Highest Rated Recipes: Ground Pork

Spicy Asian Ground Pork Burgers

Pork and Pasta Skillet Supper

Mini Pork Meat Loaves

Fiesta Pork Soup

Freebies
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