Cuts of Pork

Cuts of pork refer to the various sections of a pig that are consumed as food. These cuts vary widely in their characteristics and culinary uses. The terminology and specifications of each cut can differ by country and culinary tradition, leading to a rich diversity in pork dishes worldwide.

Primary Cuts

Pork Chop

Pork chops are a popular cut taken perpendicularly from the spine of the pig, typically from the rib or part of a vertebra. This cut is known for its tenderness and is often served as an individual portion, frequently accompanied by sauces and vegetables.

Pork Ribs

Pork ribs are a cut from the rib cage of the pig. They are especially popular in Western and Asian cuisines, known for their flavor when grilled or smoked.

Pork Belly

Pork belly is a boneless and fatty cut from the belly of a pig. It is a staple in many cuisines, such as American, where it is used to make bacon, and Asian, where it is often roasted or braised.

Pork Loin

Pork loin is sourced from along the dorsal side of the rib cage. It can be roasted as a whole or cut into chops. The loin is known for its leanness and versatility in various cooking methods.

Pork Tenderloin

The pork tenderloin, also known as pork fillet, is a long, thin cut that is very tender due to its location along the spine. It is favored for its tenderness and is often seared or roasted.

Pork Jowl

Pork jowl is derived from the cheek of the pig. It can be used fresh or cured, often with smoke, contributing a rich flavor to dishes.

Salt Pork

Salt pork is made by curing pork, usually from the belly or fatback, with salt. It resembles uncut bacon and is commonly used to infuse dishes with flavor.

Pork Rind

Pork rind refers to the skin of the pig, which can be fried, baked, or roasted. It is a popular snack in various cultures.

Back Bacon

Back bacon is a type of bacon that includes the pork loin and often a portion of the belly. It is leaner than streaky bacon and popular in British cuisine.

Culinary Uses

Pork cuts are integral to numerous traditional dishes across the globe. For instance, char siu is a Cantonese roast meat dish that utilizes various cuts like pork loin, pork belly, and pork butt (shoulder). Pork steak, another common cut, is derived from the shoulder and is known for its rich flavor and versatility.