1. Shoulder (Boston Butt)

• Description: A well-marbled cut from the upper shoulder of the pig, often used for slow-cooking methods. It has a rich flavor due to its fat content and is ideal for pulled pork, roasts, or ground pork.

• Common Uses: Pulled pork, carnitas, sausage, or roasts.

2. Picnic Shoulder

• Description: Located just below the Boston butt, this cut is slightly tougher and has more connective tissue. It's flavorful and often sold bone-in or smoked.

• Common Uses: Roasts, smoked pork, and stews.

3. Loin

• Description: A tender and lean cut running along the back of the pig, from the shoulder to the leg. It includes several sub-cuts:

  • Pork Chops: Sliced portions from the loin, either bone-in or boneless.

  • Pork Tenderloin: A small, tender, and lean portion, ideal for quick cooking.

  • Pork Loin Roast: A larger, boneless cut, great for roasting.

• Common Uses: Grilling, roasting, or pan-searing.

4. Spare Ribs

• Description: Cut from the lower belly near the breastbone, these ribs are meatier and have a higher fat content than baby back ribs.

• Common Uses: Barbecuing, smoking, or roasting.

5. Baby Back Ribs

• Description: Taken from the upper portion of the ribcage near the loin, these ribs are leaner and more tender than spare ribs.

• Common Uses: Grilling or smoking.

6. Belly

• Description: The fatty and flavorful section of the pig located below the loin and spare ribs. This cut is often used for bacon or pancetta.

• Common Uses: Bacon, pork belly dishes, or curing.

7. Ham (Leg)

• Description: The back leg of the pig, commonly cured, smoked, or roasted. It’s sold bone-in, boneless, or pre-sliced.

• Common Uses: Ham steaks, roasts, or deli-style ham.

8. Ground Pork

• Description: Made from a combination of cuts, often from the shoulder or trimmings, ground pork is versatile, lean, and mildly flavored, making it suitable for various dishes.

• Common Uses: Meatballs, meatloaf, dumplings, sausages, stir-fries, or pasta sauces.

9. Hocks

• Description: Cut from the lower portion of the pig's leg, hocks are tough but very flavorful, often used for soups and stews after slow cooking.

• Common Uses: Flavoring for soups, beans, or braises.