Pork 101
Learn how to bring out the best in every cut of pork—from choosing the right cooking method to finding recipes you’ll make on repeat.
Explore where each cut comes from, along with its flavor, texture, and best way to cook it.
Leg
The pork leg is also referred to as “ham” and tastes exceptional when cured. It can be sold and cooked in many different ways, some of our favorites being prosciutto and jamón serrano.
COOKING METHODS
Cure, Roast, Smoke
RECIPES
Loin
From the pig’s back, this cut of meat is super tender and extra lean. 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
RECIPES
shoulder
Sometimes called the “butt,” which refers to the ceramic container used early in U.S. history to store the pork shoulder underground 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
RECIPES
Belly
Due to its high fat content, bacon usually comes from the belly. 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 METHOD
Braise
RECIPE
Picnic Shoulder
Located right below the shoulder. It’s a tough cut, so cook low and slow to render that fat into a mouth-watering texture.
COOKING METHODS
Smoking, Roasting, Braising
