Pork Meat

Popular Cuts:

Pork includes cuts like loin, shoulder, and belly, with pork belly being famous for making bacon.

Versatility:

Pork is incredibly versatile and can be used in various cuisines, from Italian prosciutto to Chinese char siu.

Leanness:

Pork tenderloin is one of the leanest cuts of meat, similar in fat content to chicken breast.

Pork Loin:

Lean and Mild: A lean cut that is tender with a mild flavor.

Best for: Roasting, grilling, or making chops; can dry out if overcooked.

Pork Tenderloin:

Lean and Tender: The most tender part of the pig, very lean.

Best for: Quick-cooking methods like roasting or grilling; pairs well with marinades.

Pork Belly:

Rich and Fatty: Known for its high fat content, it’s the source of bacon.

Best for: Slow roasting, braising, or frying; used in dishes like crispy pork belly and pancetta.

Pork Shoulder (Boston Butt):

Flavorful and Tough: Well-marbled with fat, making it flavorful but tough.

Best for: Slow cooking, braising, or smoking for pulled pork.

Spare Ribs:

Meaty and Flavorful: Taken from the belly, they're meatier and have more fat.

Best for: Grilling, smoking, or slow cooking with barbecue sauce.

Baby Back Ribs:

Tender and Leaner: Smaller, leaner ribs taken from the top of the rib cage.

Best for: Grilling or roasting; often cooked with a dry rub or sauce.

Pork Chops:

Versatile: Can be bone-in or boneless, cut from the loin.

Best for: Grilling, frying, or baking; be careful not to overcook.

Ham:

Cured and Often Smoked: Comes from the hind leg, typically cured and sometimes smoked.

Best for: Roasting or slicing for cold cuts; commonly used in holiday meals.

Pork Hock (Ham Hock):

Flavorful but Tough: The lower part of the leg, rich in collagen.

Best for: Braising or slow cooking; often used to flavor soups and stews.

Pork Jowl:

Fatty and Flavorful: Cut from the cheeks, very fatty.

Best for: Curing to make guanciale, or slow cooking; used in traditional Italian dishes.