Pork Cut Diagram (pdf file 1 MB) | Cooking Methods | Cuts of Pork (with photos)

COOKING TEMPERATURE

Pork is best when cooked to medium doneness - 160 degrees F. on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.

Use a Meat Thermometer

A digital, instant-read thermometer is a low cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove.

Wet and Dry Cooking Methods There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat.  Moist-heat methods tenderize less-tender cuts. Dry-Heat Methods Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat Broiling for small cuts such as chops, tenderloin, kabobs and pork patties Sautéing for small pork cuts such as medallions, ground patties, chops, cutlets and strips Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties Roasting for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts Moist-Heat Methods Stewing for smaller pieces of less-tender cuts, such as ribs and pork cubes Braising for large or small cuts, but traditionally less-tender cuts to top

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Cuts of Pork

Arm & Picnic Shoulder | Shoulder Butt | Leg | Tenderloins | Side | Specialty Pork Products

Arm & Picnic Shoulder

Smoked Hocks / Fresh Shanks
Description: Smoked hock and shank are flavorful, inexpensive cuts that originate in the front leg of the hog, known as the arm picnic shoulder. The term shank refers to the front leg of the hog.

The hock is the lower, meaty portion of the front leg. Hock and shank are often available both fresh and cured/smoked upon request at the meat counter. Hock contains two round shank bones that are exposed on both ends and is often sold with the skin still attached. Note that the ham hock is different – it originates in the lower rear leg (or ham). Ham hocks are most often available cured. Thanks to its abundance of connective tissue, hock and shank provide a rich, smoky flavor that is ideal for flavoring soups, stews and rustic vegetables. Long, slow cooking methods will yield tender results.

Hocks are best enjoyed when the meat becomes so tender that it nearly falls away from the bone. Simply chop the meat and add to the dish near the end of cooking time to enhance flavor.

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Shoulder Butt

blade steak, sausage, shoulder, ground pork

Blade Steak
Description: A steak comes from a roast cut that’s been sliced. Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone. Blade steaks are flavorful like roasts because they are rich in marbling, which keeps them tender during cooking. Blade steak is a popular, quick-cooking cut for grilling.

Sausage
Description: Sausage is seasoned ground pork that is often enclosed in a casing. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage may be fresh, smoked or cured.

Sausage is a highly versatile type of ground pork. Supermarkets offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Adventurous home cooks also may choose to prepare homemade sausage by combining ground pork with their choice of seasonings.

Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Different ingredient combinations also yield ethnic sausage varieties, including Andouille (French/Cajun), Bratwurst (German) and Chorizo (Mexican and Spanish).

 

Shoulder
Description: Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic.

The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

The Boston blade roast is a well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, Boston blade roast becomes meltingly tender and deliciously flavorful. This inexpensive cut may need to be pre-ordered. You also may wish to have the meat trimmed and netted so that it remains intact as it cooks to fork-tenderness. The Boston blade roast is available bone-in, averaging six to nine pounds) or boneless (averaging four to seven pounds). Pork shoulder also is often ground for use in making ground pork.

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. 

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LEG

fresh pork leg, cured ham, specialty ham

Fresh Pork Leg
Description: Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog. Like cured ham, fresh leg of pork/fresh ham is available either bone-in or boneless and may be purchased whole or halved. Fresh ham also may be cut into rump (from near the sirloin), shank (lower leg portion) or center portions.

The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. Boneless pork leg is often rolled and tied with twine by the butcher. If you don’t see it at the supermarket, the butcher, with about a week’s notice, can order a fresh leg of pork.

Cured Ham
Description: Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

Hams are dry-cured by rubbing salt and spices into the meat’s surface. Wet-curing involves a brine solution that contains water, salt, sugar and spices. Dry-cured hams are known as ‘country-style.’ Wet cured hams are most common.

Wet-cured hams are most commonly available in three varieties. Ham with natural juices is a favorite for a dinner centerpiece. This type of ham has had little water added during the curing process. Its velvety texture and attractive appearance make it an idea choice for holiday meals. Ham with water added retains more water during the curing process than ham with natural juices. This type of ham is ideal for steaks, thin-slicing and shaving. Ham and water product is a common type of ham, most often found at the deli counter. This type of ham has the most water added of all the ham varieties. It is a great choice for ham that’s intended to be served cold.

A specialty of the southern U.S., old-fashioned, country-style or Southern-style ham is dry cured and contains no added water. It is extremely salty and usually served in small portions, very thinly sliced.

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.

Most hams are fully cooked, as noted on the label. Cooked hams can be served cold or after warming in the oven. Uncooked hams should be heated to an internal temperature of 160 degrees F.

Ham lends itself to many meals, from breakfast to dinner. Cured ham has a place as a flavor enhancing ingredient in pastas and salads, a breakfast meat, a sandwich staple or an attractive main course entrée. More information on ethnic and specialty hams are available under Specialty Hams.

Specialty Ham
Description: Specialty ham includes a number of preparations for pork leg meat. A wide selection of specially cured hams is available in supermarkets, including country-style ham and specialty hams imported from countries such as Italy, France and Germany. Each ham has a distinct flavor and texture, offering a variety of options for ham lovers.

Country-style ham (also called old-fashioned or Southern-style) is dry cured by rubbing salt and spices onto the meat’s surface and contains no added water. It is a specialty of the Southern states. Country-style ham is extremely salty and usually served in small portions, very thinly sliced.

Prosciutto is an Italian-style, salt-cured ham that is air-dried and is not smoked. It is aged between 10 months and two years before it is thinly sliced and eaten raw. Prosciutto has a sweet, delicate taste and adds flavor to salads, side dishes, entrees and appetizers. Capicolla is a slow-cooked Italian ham made from the picnic shoulder and seasoned with cayenne pepper and other spices. This thinly sliced ham adds spice to sandwiches and entrees.

Serrano ham is a Spanish-style ham that is cured with salt only and is air-dried and aged. In addition to enjoying it raw in thin slices, it also is used to flavor other dishes like appetizers, pastas and soups. Iberico ham is a dry-cured Spanish ham from the black-footed Iberico pig. It is always eaten raw and sliced thin.

Bayonne ham is thinly sliced Fresh ham that is mildly smoked and cured in a wine mixture. It has a smoky flavor and makes a great addition to salads or pasta.

Westphalian ham is a dry-cured German ham that is slowly smoked with juniper twigs and berries. It is sliced paper-thin and has a light smoky flavor that enhances appetizers, pastas or salads. Black Forest ham is a dry-cured German ham that is heavily smoked with fir and pine branches. This moist, smoky boneless ham is dipped in a caramel solution for a dark coating and wrapped in netting before smoking. Thinly sliced, it adds a new world of flavor to sandwiches, appetizers and side dishes.

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Loin

tenderloin, canadian-style bacon, chops, cutlet, cubes & strips, loin roast, rib roast, rack of pork, back ribs, country-style ribs

Tenderloin
Description: The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

Pork tenderloin has a mild flavor, so it’s best when prepared with an added spice rub, marinade, stuffing or flavorful sauce. To keep the tenderloin juicy, be careful not to overcook it.

Canadian-Style Bacon
Description: Though the name may be a bit misleading, Canadian-style bacon, is closer kin to ham than to regular bacon. Canadian-style bacon is fully-cooked, smoked pork loin that comes from the lean, tender eye of the loin, which is located in the middle of the back.

Canadian-style bacon comes in precooked, cylindrical portions that can be sliced or cut as desired. It is delicious as a breakfast meat, on a sandwich, on a pizza or in a salad.

 

Chops
Description: Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

Loin chops are from the lower back (just behind the rib chop) and have a characteristic T-bone shape. These chops include a lot of meat as well as a bit of tenderloin meat. Rib chops originate in the center of the loin in the rib area and include some back and rib bone. Sirloin chops come from the area around the hip and often include part of the hip bone. Top loin chops (some times called Center Cut Chops) are boneless and located above the loin chops, toward the head. The 1 1/4 inch-thick top loin chop is also called an “America’s Cut.”  Blade chops are cut from the beginning of the loin in the shoulder area. They may contain some blade bone as well as back-rib bone. Blade chops are usually thicker and more marbled. They often are butterflied and sold as pork loin country-style ribs.

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

Cutlet
Description: A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.

Occasionally cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets also may label thin slices of cutlet as scaloppini.

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.

Cubes/Pieces/Slices/Strips
Description: Pork cubes, pieces, slices/strips are extremely versatile. All are typically cut from the loin area - but cubes and slices/strips may be cut from virtually any fresh pork cut.

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

 

Loin Roast
Description: The 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 deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky.

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

Loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat.

Pork Rib Roast/Rack of Pork
Description: Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin, so it contains a bit more fat which makes it flavorful.

The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. For reference, a pork rib roast/rack of pork is a simpler version of a pork crown roast, which is a pork rib roast/rack of pork turned into a circle and tied.

This cut makes a show-stopping centerpiece for an elegant dinner. Pork rib roast is not always available in the supermarket meatcase, but you can easily order it ahead of time. Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this for you.

Back Ribs
Description: Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.

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.

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.

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SIDE

belly, bacon, spareribs

Spareribs
Description: Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor. These curved ribs are the least meaty variety of ribs, but the lean meat is still full of flavor. Spareribs are typically larger and heavier than back ribs.

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.

Bacon
Description: The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.

Bacon is typically sold in slices. Bacon may be packaged in thin slices (about 35 strips per pound), regular slices (about 16-20 strips per pound), or thick slices (about 12-16 strips per pound). Bacon also may be available in slab form, which is one solid piece. Slab bacon usually comes with a rind that is meant to be removed before slicing. Fried, diced bacon rind is known as cracklings.

How to Cook Bacon

There are a variety of ways to cook bacon:

• Broiling: Place bacon on a jelly-roll pan and cook three inches from the broiler, turning slices at least once. Drain the slices on absorbent paper towels before serving.
• Pan-fry: Place bacon slices in an ungreased or lightly greased frying pan over medium heat, turning often to achieve uniform crispness. Drain the slices on absorbent paper towels before serving.
• Baking: This is a great way to cook bacon for a large gathering. Preheat the oven to 400 degrees F. Lay slices on a roasting rack in a shallow pan to catch the drippings. Bake for 10 to 15 minutes.
• Microwave: Place up to eight slices on a microwaveable rack or plate and cover loosely with absorbent paper towels. Cook on HIGH for six to eight minutes, repositioning the rack every two minutes. For microwave-in-the-package bacon, follow the instructions on the package label.

Bacon also may be available in other varieties including lower salt bacon (cured with less salt), ready-to-microwave bacon and pre-cooked bacon. Flavored bacon, such as peppered or apple-smoked, also may be available.

In general, because bacon has a higher fat content and intense smoky flavor, a little goes a long way. Sprinkle cooked bacon atop soups, pastas, vegetables, salads and casseroles.

Though the name may be a bit misleading, Canadian-style bacon, is closer kin to ham than to regular bacon. Canadian-style bacon is fully-cooked, smoked pork loin.

For reference, pancetta is also cut from the belly - like bacon - but is cured and unsmoked. Pancetta is born when pork belly is rubbed with salt or immersed in a brine until the salt completely penetrates the meat. Then the meat is rubbed with aromatic herbs and spices. It is eaten thinly sliced as a cold cut or used to enhance flavor.

Belly

Pork belly comes from a hog’s ‘belly’ or underside after the loin and spareribs have been removed. This boneless cut may be served fresh, which means it is not cured or smoked.

Fresh belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly also is a popular menu item among restaurant chefs who appreciate its versatility, flavor and texture.

Pork belly is not widely available in supermarkets, but can be ordered by meatcase managers upon request. Pork belly also may be available online and in some ethnic food stores, including Chinese and Hispanic markets. Request a leaner cut (relatively speaking, as this is not a traditionally lean cut) and be sure to specify whether you prefer it with or without skin. If you plan to make bacon, pork belly without skin will yield the best results.

It is important to note that when pork belly is cured and smoked, it is referred to as bacon and when it is cured, it is called pancetta. Pancetta is unsmoked pork belly that is rubbed with salt or immersed in a brine until the salt completely penetrates the meat. The cured belly is then rubbed with aromatic spices and/or herbs. Pancetta is often enjoyed as a thin-sliced cold cut or a flavor-enhancing ingredient in appetizers, soups, stews, pastas or salads.

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Specialty Pork Product

Cheek
Description: As suggested by the name, pork cheek is a rich, highly flavorful cut that originates in the hog’s cheek. Because the cheek muscles do considerable chewing, the cut is typically rich in fat. Cheek also is not traditionally a tender cut, so it is best when prepared using gentle, moist-heat cooking methods such as braising and stewing.

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