A Complete Guide To Pork Cuts

About the Cut

Cut from the underside of the pig, pork belly combines layers of muscle and creamy fat, giving the cut its signature taste and texture. The balance of meat and fat in this cut is exceptional, making it a favourite for slow-cooking that draw out its rich, savoury flavours. Unlike leaner cuts, pork belly requires a bit of patience, but the payoff is an incredibly tender, melt-in-your-mouth bite with a delicious crispness if prepared correctly.

Pork belly is naturally high in fat but also rich in protein, making it a great choice for those looking for a flavourful pork option that works well for both main dishes and crowd-pleasing dinners.

Inspiration & Cooking Tips

Pork belly stands out because of its deep flavour profile and the interplay between firm meat and rendered fat, which caramelises beautifully when roasted or grilled. It’s a versatile cut that offers great value without the premium cost of specialty cuts like pork tenderloin.

People love using pork belly because it can be braised, barbecued, roasted, or even slow-cooked for hours to create dishes with a depth of flavour that’s hard to match – whether you’re aiming for crispy crackling or tender, juicy slices, pork belly delivers an amazing experience every time.

Butcher’s tip! To get the most out of pork belly, score the skin to help it crisp up during roasting, and season it generously with salt and aromatics like rosemary, garlic, or fennel seeds. Slow-roast at a low temperature to render the fat, then finish with high heat to create that perfect crackling.

About the Cut

Pork loin is one of the finest, most versatile cuts you can choose – taken from the back of the pig, this lean cut is prized for its delicate flavour and fine grain, making it a go-to for a variety of cooking methods. Unlike fattier cuts like pork belly, pork loin is naturally low in fat and high in protein, making it an excellent choice for those seeking a healthier option without sacrificing taste.

With about 23 grams of protein per 100g serving and less than 5 grams of fat, pork loin is packed with essential nutrients like vitamin B6, niacin, and phosphorus, supporting muscle growth and overall health.

Inspiration & Cooking Tips

Pork loin stands out for its tender texture and versatility, making it a perfect choice for roasting, grilling, or pan-searing. The muscle in this area does minimal work, resulting in a softer, juicier bite when cooked properly. We find that pork loin pairs beautifully with a wide range of flavours – from savoury herbs like rosemary and thyme to sweet, tangy glazes made with apple cider or honey-mustard. It’s an excellent value, offering a substantial portion that works well for both weeknight family dinners and special occasions!

Butcher’s tip! For tender and juicy pork loin, start by seasoning generously with salt, pepper, and herbs. Sear the loin in a hot pan to create a golden crust, then finish roasting it in the oven at a moderate temperature. To ensure it’s cooked to perfection, use a meat thermometer and aim for an internal temperature of 63°C (145°F). Let it rest for 10-15 minutes after cooking to lock in the juices.

About the Cut

Pork shoulder is one of the most flavourful and versatile cuts of pork, making it a favourite in kitchens around the world. Cut from the upper section of the front leg, this hardworking muscle is naturally marbled with fat and connective tissue, giving it a rich, succulent taste when cooked slowly. Pork shoulder is a great value cut, delivering a generous portion of tender, juicy meat ideal for slow-cooking methods like braising, roasting, or smoking.

With about 20 grams of protein per 100g serving, pork shoulder is also a good source of essential nutrients like B vitamins, zinc, and phosphorus, making it a tasty and nutritious choice.

Inspiration & Cooking Tips

Pork shoulder’s unique flavour comes from its marbling, which melts down during slow cooking, resulting in tender, pull-apart meat with a deep, savoury taste. We love using this cut for dishes like pulled pork, carnitas, or slow-roasted pork with crispy crackling – its high fat content and bold flavour make it perfect for spice rubs, marinades, or hearty sauces, allowing it to take on a variety of dish styles.

Butcher’s tip! To get the most out of pork shoulder, season it generously with a dry rub or marinade, then sear it on all sides to develop a rich crust. Slow-cook it at a low temperature—either in the oven or a slow cooker—until the meat is fork-tender and easily pulled apart.

About the Cut

We can tell you that leg ham is one of the finest and most traditional cuts, taken from the hind leg of the pig. Known for its lean yet flavourful profile, leg ham is typically cured and sometimes smoked, giving it a distinct, savoury taste.

This cut is ideal for special occasions and the festive season, offering a tender, juicy bite with just the right balance of lean meat and a touch of fat for flavour. Nutritionally, leg ham provides around 18 grams of protein per 100g serving, along with essential nutrients like iron, zinc, and B vitamins, making it a tasty and wholesome choice.

Inspiration & Cooking Tips

Leg ham stands out for its firm, yet tender texture, especially when it has been slow-cooked or smoked to perfection. The curing process deepens its flavour, adding a salty, slightly sweet taste that pairs beautifully with a variety of glazes and sides. Our butchers appreciate the versatility of leg ham – it’s delicious served warm with a sticky glaze or sliced cold for sandwiches, charcuterie boards, or even salads!

Butcher’s tip! Score the fat on the leg ham before cooking, creating a diamond pattern that helps the glaze penetrate the meat. Apply a sweet glaze made from honey, mustard, or brown sugar, and roast the ham slowly in the oven at a moderate temperature, then baste regularly to build up a caramelised crust. 

About the Cut

Pork ribs are one of the most beloved cuts, offering a perfect balance of meat and fat for a juicy, flavourful bite every time – cut from the rib section of the pig, pork ribs come in several varieties, including baby back ribs, spare ribs, and St. Louis-style ribs.

Each type has its own unique texture and flavour, but all are known for their rich taste and tender, succulent meat when cooked properly. Pork ribs provide about 21 grams of protein per 100g serving and are also a good source of iron, zinc, and B vitamins, making them a hearty and nutritious option.

Inspiration & Cooking Tips

What sets pork ribs apart is the marbling and connective tissue, which break down during slow cooking, creating a melt-in-the-mouth texture. As butchers, we love using pork ribs because they soak up flavours beautifully, whether marinated in a Chinese glaze, dry-rubbed, or basted with a rich barbecue sauce. They’re perfect for grilling, smoking, or slow roasting, making them a versatile choice for everything from back garden barbecues to comforting, slow-cooked meals.

Butcher’s tip! Slow-cook the ribs at a low temperature (around 120-140°C or 250-300°F) for several hours to break down the connective tissue, making the meat tender and juicy.

About the Cut

Pork hock, also known as the pig’s knuckle, is a cut taken from the lower leg, just above the trotter – it’s a tough, well-exercised muscle with a high amount of connective tissue, collagen, and a generous layer of skin and fat. While not as tender as premium cuts like loin or belly, pork hock is a hidden gem when it comes to flavour.

Slow-cooking or braising transforms this cut into a tender, melt-in-the-mouth delight with a rich, gelatinous texture. Pork hock provides around 17 grams of protein per 100g serving, along with essential nutrients like collagen, iron, and B vitamins.

Inspiration & Cooking Tips

What makes pork hock unique is its combination of meat, fat, and skin, which, when cooked low and slow, creates a deliciously soft, sticky texture that adds depth to soups, stews, and braised dishes. Our butchers love working with pork hock because it absorbs flavours beautifully, making it perfect for hearty, comforting meals that highlight its savoury, umami taste.

Butcher’s tip! To get the best out of pork hock, score the skin and season generously with salt, pepper, and aromatic spices like garlic, bay leaves and thyme.

About the Cut

Pork neck, also known as pork collar or pork neck fillet, is a somewhat lesser-known but delicious cut that comes from the upper part of the pig’s shoulder, near the neck – this cut is naturally marbled with fat, giving it a rich, juicy texture that’s ideal for slow-cooking or grilling.

Pork neck is known for its deep, savoury flavour and tender bite when cooked properly. Nutritionally, pork neck is quite fatty, but does provide about 20 grams of protein per 100g serving, along with essential nutrients like B vitamins, zinc, and iron, making it both hearty and nutritious.

Inspiration & Cooking Tips

What sets pork neck apart is its excellent marbling, which melts during cooking, resulting in tender, succulent meat that stays juicy even with longer cooking times. Chefs love using pork neck because it’s incredibly versatile – it can be slow-cooked, braised, roasted, or grilled, absorbing spices and marinades beautifully to deepen its bold flavour.

Butcher’s tip! If grilling, slice the neck into thick steaks and cook over medium heat, basting with your favourite sauce for extra flavour.

About the Cut

We can confidently say that the pork picnic, also known as the picnic shoulder, is one of the most underrated yet flavourful cuts. Taken from the lower part of the shoulder, just above the front leg, the picnic shoulder is a well-worked muscle with a mix of lean meat, fat, and connective tissue. It’s an affordable cut that rewards slow cooking with incredible depth of flavour and a tender, juicy texture.

While slightly higher in fat than lean cuts like loin, this extra marbling is what makes picnic shoulder so moist and succulent. It’s packed with high-quality protein and rich in essential nutrients like B vitamins, which support energy production, and iron.

Inspiration & Cooking Tips

The pork picnic stands out for its versatility and natural marbling, keeping the meat tender even after hours of cooking. It’s ideal for roasting, smoking, or braising, and is perfect for pulled pork, stews, or soups. As butcher’s, we love how well this cut absorbs marinades and spices, making it a great cut for a variety of flavours, from classic barbecue to Latin-inspired dishes.

Butcher’s tip! For the most tender pork picnic, season generously with a dry rub of salt, pepper, paprika, and garlic powder. Sear the meat on all sides for a deep, flavourful crust, then slow-cook it in the oven, smoker, or slow cooker at a low temperature (around 150°C or 300°F) for 4-6 hours.

About the Cut

Pork jowl is a hidden gem for those who appreciate rich, deeply flavourful cuts – taken from the cheek of the pig, pork jowl is a well-marbled, fatty cut known for its incredible succulence and intense taste. Unlike leaner cuts, pork jowl’s high fat content creates a silky, melt-in-the-mouth texture when cooked properly.

This cut is a powerhouse of flavour, often used to make traditional dishes like guanciale (Italian cured jowl), adding a depth of taste that’s hard to match with other parts of the pig. Nutritionally, the natural fats found in pork jowl not only provide intense flavour but are also a good source of energy, while the protein content helps support muscle growth and repair.

Inspiration & Cooking Tips

Pork jowl’s combination of fat and meat makes it ideal for slow-cooking, curing, or frying. It crisps up beautifully, making it perfect for bacon-like slices or crispy toppings. Pork jowl is also incredibly versatile – it can be braised until tender, fried for a crispy bite, or cured and thinly sliced to add a savoury kick to pasta dishes and charcuterie boards.

Butcher’s tip! For the best results, start by curing pork jowl with a mixture of salt, sugar, and spices for a day or two to deepen its flavour – when cured, the jowl develops an intense, savoury taste that is often compared to pancetta but richer