Pork Meat Cuts
Description of Pork Meat Cuts
High-on-the-Hog
High-on-the-Hog cuts that are literally high up on the hog, along the back. These start with the sirloin, tenderloin, loin roast, loin chops and the Boston Butt. Refer to the Pork Cut Chart and you’ll see what I mean – these high priced cuts all come from the back of the pig, high on the hog. It is the sale of these cuts of pork that pay for the piglet, for feed, for raising the pig and for slaughter & butchering. It is because folks will pay that extra dollar for these higher priced cuts that pigs are farmable from the economic point of view and thus produce a lot of other good meat for everyone else at a more economical price. Why are these cuts expensive? Simple: limits of supply and high demand.
High-on-the-hog cuts
Sirloin – At the base of the spine between the ham and the loin. Typically sliced thin to cutlets. A lean meat.
Tenderloin – One of the leanest meats on the pig and perhaps the highest demand meat of all. Each pig has two and there are never enough. Often sliced to medallions.
Loin – Roasts and pork chops. This meat is probably the most commonly associated with pigs along with ham and bacon. These are the primary muscles of the back of the pig along the spine.
Boston Butt – Also known as shoulder, not to be confused with picnic shoulder which comes from the front leg just below the Boston Butt. In my opinion, this is one of best pieces of meat on a pig due to the marbling and the way the three muscles of the back come together. For roasts get it bone out so you don’t have to deal with carving around the shoulder blade. The Boston Butt can be kept whole or divided into roasts. This is prime meat to be used for pulled pork, followed by picnic shoulder and ham. It can also be cut to delicious steaks, often called country ribs by some butchers.
Middle-of-the-Hog cuts
Middle-of-the-Hog cuts are next down in the economic tier and they literally come from the middle of the pig. Many of these are made into delicious, and very high priced, products through additional curing, brining, smoking, drying and other processing. Think bacon, hams, proscuitto, sausages, hot dogs, salami, etc. Each of these requires some additional work to produce the final product. These steps result in loss of water and trim (shrinkage), cost time and money all of which drives the price up and concentrates the flavor. This uses portions of the pig that aren’t in high demand as cuts and turns them into delectable dining.
Cuts from the Middle-of-the-Hog
Ham – Hams are typically brined and smoked to get their distinctive flavor. The ham can be done boneless, semi-boneless where the hip is removed or bone-in. The first is the easiest to carve but the bone adds flavor and can be saved for making soup. Lastly, grind the ham to make ground for sausage, meat balls, kielbasa or hot dogs. No discussion of ham is done without mentioning the highest priced hams, the prosciutto which is salted and dry aged.
Picnic Shoulder – Roast bone-in or bone-out or made into pulled pork. It can also be treated much like the ham, ground for a variety of uses.
Belly – Pork bellies are most often made into bacon through a brining or dry curing process and then smoking. Pork bellies can also be made into sausage, panchetta, pork sides, salt pork and many other things. It is a versatile mix of meat and fat.
Ribs – There are three main different types of ribs: Spare Ribs which come two racks to a side of pork and baby back ribs which are in the pork chops when bone-in.
Sausage – The sausage tends to come from the middle of the hog. Sometimes as high as the butt, rarely higher. Mostly the sausage consists of meat from the hams, picnic shoulder and belly. If the demand for hock’s is low then the meat from them is available as well as jowl occasionally.
Ground – Ground is essentially sausage before spicing and linking. It is one of the most versatile meats. You can make your own sausage, spaghetti sauce, meat balls, shepherd’s pie, lasagna, tacos, enchiladas and so many other wonderful dishes.
Low-on-the-Hog cuts
The cuts in the high and medium areas of the pig are what are familiar to most American shoppers. But there is a lot more to the pig. Rural folk often cook some parts which urbanites may raise an eyebrow at. It is all good eating so keep going down the pig.
Hocks – There is a surprising amount of meat on the hock which can go to sausage or be served roasted. They’re very good smoked. Excellent for soup and stew making.
Jowl – The cheek of the pig is much like bacon. Smoke it. Many chefs use this slightly lower cost jowl bacon for flavoring chili and stews. Slightly different texture than belly. Jowl is also excellent in sausage both fresh and smoked.