Pork Shoulder
Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts. Shoulder roast, boston butt and country style spare ribs.
Pork Loin
This is where we get the leanest and most tender pork cuts. Since they’re lean, these cuts tend to dry out if overcooked. Pork is safe to eat if it’s cooked to an interior temperature of 160 degrees. There are three main parts of the loin: the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean, tender, and expensive. Pork chops, tenderloin and loin roasts and Canadian bacon.
Pork Leg
The meat from this part of the pig is usually made into hams, but fresh leg meat is lean and makes a terrific roast. Fresh and cured hams, ham steaks and ham hock.
Pork Side
This is where the bacon and rack of ribs come from. Bacon and rack of ribs.
Pork Picnic Shoulder
This comes from the lower part of the pig’s shoulder. It’s usually made into smoked hams, but fresh picnic shoulder makes for very juicy barbecued pulled pork. Small cured or fresh roasts and ham hock.
