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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What to Ask Your Butcher

Your butcher should be your best friend at the grocery store. He can answer your questions on cooking, recommend a cut for a recipe and offer advice on servings. Select a cut below for tips on what to ask your butcher:

Sausage

Tenderloin

Blade Steak

Smoked Hocks / Fresh Shanks

Cutlet

Crown Roast

Chop

Ground Pork

Cubed & Sliced

Ham

Shoulder

Fresh Pork Leg

Loin Roast

Pork Rib Roast/Rack of Pork

Back Ribs

Country-Style Ribs

Spareribs

Bacon

Canadian-Style Bacon

Belly

 
 
Recommended Cuts for Beginners

Sausage

Tenderloin

Smoked Hocks / Fresh Shanks

Cutlet

Chop

Ground Pork

Cubed & Sliced

Bacon

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