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.
Grill, Pan Fry, Roast
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.
Grill, Roast, Slow-Cook, Smoke
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.
Located right below the shoulder. A tough cut, so cook low and slow to really render that fat into mouth-watering texture.
Braise, Slow-Cook, Smoke