Ordering a whole or half hog gives you access to an amazing variety of cuts — from crispy bacon to fall-apart pulled pork. This guide explains what each cut is and how to make the most of it in the kitchen. Cuts are organized by the section of the animal they come from (called the 'primal').
Shoulder
Cut | What it is | Best for |
Boston Butt (Pork Shoulder) | Upper shoulder cut with heavy marbling and connective tissue. Often mislabeled — it actually comes from the shoulder, not the rear. The go-to cut for pulled pork. | The ultimate pulled pork cut. Perfect for barbecue and feeding a crowd. |
Picnic Shoulder | Lower shoulder cut including part of the leg. Slightly leaner than the butt with a tougher skin-on exterior, but equally rich flavor. | Great for slow roasting or smoking. An economical cut for large gatherings. |
Pork Steaks (Blade Steaks) | Cross-cut slices of the shoulder blade. Well-marbled and flavorful with a slightly chewy texture if not cooked properly. | Best braised or grilled. A budget-friendly option full of flavor. |
Loin
Cut | What it is | Best for |
Pork Tenderloin | The leanest, most tender cut on the pig — a long, slender muscle that runs along the spine. Very mild flavor. | Quick to cook and very lean. Perfect for weeknight roasting or pan-searing. |
Pork Loin Roast | A large, lean roast from the center back. Mild flavor with a fat cap that bastes the meat during roasting. | Ideal for Sunday roasting. A lean, crowd-pleasing centerpiece. |
Center-Cut Pork Chops | Bone-in or boneless chops from the center of the loin. Lean and mild with a hint of fat along the edge. | Great for grilling or pan-searing. A versatile everyday cut. |
Rib Chops | Cut from the rib end of the loin, these are the pork equivalent of ribeye — more marbled and flavorful than center-cut. | Best grilled or pan-seared. The juiciest, most flavorful pork chop. |
Sirloin Chops | Cut from the hip end of the loin near the leg. More bone and connective tissue, but great flavor and affordable. | Good for braising or grilling. An affordable chop with bold flavor. |
Baby Back Ribs | Curved ribs from the top of the rib cage, attached to the backbone. Leaner and more tender than spare ribs. | A barbecue favorite. Perfect smoked or oven-baked for gatherings. |
Canadian Bacon (Back Bacon) | Cured and sometimes smoked lean pork loin slices. Much leaner than American bacon; resembles ham in texture. | Ready in minutes — pan-fry or grill. Great for breakfast or brunch. |
Belly
Cut | What it is | Best for |
Pork Belly | The boneless, very fatty cut from the underside of the pig. Layers of fat and meat create incredible richness. | Best slow-roasted for crackling or cured into bacon. A rich, indulgent treat. |
Spare Ribs | Longer, flatter ribs from the belly section. More fat and connective tissue than baby backs, giving deeper flavor. | Great for barbecue. Meatier and more affordable than baby back ribs. |
St. Louis-Style Ribs | Spare ribs with the sternum and cartilage trimmed away into a uniform rectangle. Easier to cook evenly than full spare ribs. | The competition barbecue standard. Ideal for smoking or slow baking. |
Bacon | Cured and smoked pork belly slices — the standard American-style bacon. High fat content gives crisp, rich results. | A breakfast essential. Quick to pan-fry or bake. Endlessly versatile. |
Leg (Ham)
Cut | What it is | Best for |
Fresh Ham (Leg Roast) | Uncured whole leg of pork. Leaner than shoulder with a mild, clean pork flavor. A serious centerpiece roast. | Excellent for roasting as a centerpiece. Great for holiday meals. |
Cured Ham (Bone-In) | Whole or half leg that has been salt-cured and usually smoked. Can be sold raw (cook-before-eating) or fully cooked. | A classic holiday roast. Easy to prepare — simply glaze and bake. |
Ham Hock | The joint between the leg and trotter. Packed with collagen, skin, and some meat — adds body and smokiness to dishes. | Perfect for soups, beans, and braised greens. Adds deep, smoky flavor. |
Pork Trotter (Pig's Foot) | The foot of the pig, rich in gelatin and collagen with small amounts of flavorful meat between bones and skin. | Best for slow-simmered stocks and terrines. A gelatin-rich, flavor-packed cut. |
Neck & Head
Cut | What it is | Best for |
Neck Bones | Bony, collagen-rich neck sections with little meat but immense flavor. Transforms any braise into something special. | Ideal for soups and slow-cooked sauces. An inexpensive, flavor-packed cut. |
Pork Cheeks (Jowl) | The muscular cheek of the pig. Very fatty and rich, with a dense, gelatinous texture that becomes silky when braised. | Perfect for braising. Rich, silky, and impressive for a dinner party. |
Have questions about a cut? Reach out to your processor — they're happy to help you make the best choices for your household!