Pork Cuts 101

All Pork Cuts

Explaining Pork Cuts, Leg from Metropolitan Market


The pork leg, also referred to as the “ham”. While it can be sold and cooked in many different ways, it’s arguably most well known for being cured. This is what prosciutto and jamon serrano are made out of!

Cooking Methods

Cure, Roast, Smoke


Baked Kurobuta Ham
White Bean Soup with Ham


From the pig’s back, this cut of meat is super tender and extra lean. It’s split into three main sections: the blade end, sirloin end, and the prized center portion. This is where you’ll find cuts for loin chops, rib chops, tenderloin, and baby back ribs. This area has a pretty mild flavor, so don’t be shy with seasonings, rubs, or marinades.

Cooking Methods

Grill, Pan Fry, Roast


Citrus Pork Loin with Sweet Potatoes
Pork Chop Skillet with Apples
BBQ Ribs

Explaining Pork Cuts, Loin from Metropolitan Market

Explaining Pork Cuts, Shoulder from Metropolitan Market


Sometimes called the ‘butt,’ which refers to the ceramic container used early in U.S. history to store the pork shoulder in-ground to keep it cold. Layered with lots of fat, it’s great for slow roasting for fall apart tenderness.

Cooking Methods

Grill, Roast, Slow-Cook, Smoke


Southwest Carnitas
Game Day Chili


What part of the pig does bacon come from? Usually, the belly! This is due to its high fat content. This cut is also great for slow roasting and braising, to really bring out its tender texture. This is also where you find spare ribs.

Cooking Methods


Explaining Pork Cuts, Belly from Metropolitan Market

Explaining Pork Cuts, Picnic Shoulder from Metropolitan Market

Picnic Shoulder

Located right below the shoulder. A tough cut, so cook low and slow to really render that fat into mouth-watering texture.

Cooking Methods

Braise, Slow-Cook, Smoke

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