Pork Cuts Guide

Click a cut on the diagram for more information

Specially Selected Pork is perfect for every occasion and the varied amount of cuts that pork can provide mean that it is ideal for the whole family. Specially Selected Pork also adopts very easily to a range of marinades and quick cooking techniques and is therefore very popular for Eastern cuisine.

Perhaps Britain’s favourite, however, is a slow roasted loin of pork – complete with delicious crispy crackling and apple sauce. Take a butchers at our comprehensive cuts guide for a guide on how to get the most out of your pork from nose to tail!

shoulder

Shoulder

NECK & SHOULDER PRODUCTS

Joints, shoulder steaks, mince, sausages, diced (for casseroles).

COOKING METHODS

Roast, pot roast, pan fry, grill, bbq, stew, soup, broth.

The neck or collar as it is sometimes referred, produces delicious meat which should be slow cooked wherever possible to allow intramuscular fat to melt – keeping the meat moist and tender. Pork shoulder cuts are diverse and can be roasted, used for steaks, diced or minced. The shoulder cut alone contributes over 14% to the overall carcass volume.

loin

Loin

LOIN PRODUCTS

Joints, loin steaks, back bacon.

COOKING METHODS

Roast, pan fry, grill, bbq.

Loin chops and steaks contribute over 22% of the carcass volume. The loin delivers a number of roasting cuts with joints available both on and off the bone. Alternatively, the loin is used for deliciously lean chops and steaks – available with the rind on or off. The fillet (or tenderloin) of pork is the delicate, lean piece of meat which runs through the loin. Cured, the loin will give you Back Bacon.

belly

Belly

BELLY / FLANK PRODUCTS

Joints, steaks, mince, sausages, bacon, spare-ribs.

COOKING METHODS

Roast, pot roast, pan fry, grill, bbq.

Pork belly is an increasingly fashionable product to work with and offers versatile cuts for all standards of chefs. Ribs can be marinated in a delicious sauce, belly can be rolled, tied and oven-roasted or alternatively, sliced or cut into cubes. Cuts from the belly are fatty and as such offer great taste and beautifully tender meat. Alternatively, belly of pork is cured to make streaky bacon.

leg

Leg

LEG PRODUCTS

Joints, leg steaks, escallops, diced (for kebabs).

COOKING METHODS

Roast, pot roast, pan fry, grill, bbq.

A vast number of legs of pork go for curing to make hams. Those that don’t are dressed as fresh pork – cuts include leg steaks and roasting joints (which can be on the bone or boned, rolled and tied). The leg is a lean piece of meat so be careful not to dry it out when cooking. Legs contribute approximately 22% of the total pork carcass volume.

shank

Shank

KNUCKLE / SHANK END PRODUCTS

Joints, mince.

COOKING METHODS

Roast, pot roast.

Pork shank is the lower part of the leg. It is usually prepared by pot-roasting or oven-roasting slowly to retain the meat’s tenderness. Shank is generally a cost efficient cut and can add something very different to your menu.

chump

Chump

CHUMP PRODUCTS

Joints, steaks.

COOKING METHODS

Roast, pot roast, pan fry, grill, bbq.

The chump end is positioned at the rear of the loin. Chump chops are more generous than those from the loin. They’re boneless, wider and leaner – running into the top of the leg.