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The pork loin comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or deboned. Pork loin is sometimes confused with tenderloin, but they are not the same. Pork loin is typically sold in pieces weighing 1 to 2kg while the tenderloin is a smaller, long cut that usually weighs about half a kilo.
A pig has a total of 14 ribs attached to the centre section of the spine, between the shoulder and back legs. Each type of rib cut comes from a different section of the ribs. Where the ribs are cut from matters a lot when it comes to how much meat is on the bone, the length, and even the taste.
Pork belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from a hog’s belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavourful and is often served in small portions and it is at its best and is most tender when prepared using a slow cooking method, such as braising. It is a popular menu item among restaurant chefs who appreciate its versatility, flavour, and texture.
The collar joint is a succulent part of the shoulder due to the small flecks of fat which are spread throughout the joint, otherwise known as marbling.
The shoulders are located on the front part of the pig, above the front leg and below the neck. It comes from the upper foreleg and shoulder area, including the muscles surrounding the shoulder blade.
Pork legs can be used in a variety of ways. Namely, rear legs have been used for centuries to create beloved cured ham legs through a salting process. When used fresh, legs are often used for roasting, braising, or making dishes like pulled pork, as the bone helps enhance the richness of the meat.
