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Topic · Meat & Poultry

Pork Cuts

Pork Primal Cuts

North American butchers divide the pig into four primals: shoulder (butt and picnic), loin, belly (side) and leg (ham). British butchery uses shoulder, loin, belly, leg and hand; French cuts include échine, carré, filet mignon, longe, poitrine, jambon and jarret.

Heritage Pork

Pork from traditional breeds such as Berkshire (Kurobuta), Tamworth, Duroc, Mangalitsa or Gloucestershire Old Spot, raised more slowly, with more fat and flavour than commercial pork. Ibérico pigs in Spain are a famous example.

Ibérico Pork

Meat from Spain’s black Iberian pig breed, often finished on acorns (bellota) in the dehesa oak forests. The fat is rich in oleic acid; secreto, presa and pluma are prized fresh cuts.

Pork Butt / Boston Butt

The upper part of the pork shoulder — despite its name, nowhere near the rear. Well marbled with fat and connective tissue: the barbecue cut for pulled pork.

  • North America: pork butt, Boston butt, shoulder butt, blade roast; pork shoulder steaks.
  • UK & Europe: shoulder, spare rib joint (collar).
  • French: échine (with the collar), palette.
  • Best cooked: slow-roasted, smoked (pulled pork), braised, ground for sausage, carnitas.

Pork Loin / Longe

The long cut along the back from shoulder to leg, containing the loin eye, tenderloin and baby back ribs. Lean and tender — easy to overcook.

  • North America: pork loin; centre-cut loin roast, rib roast, pork chops, boneless loin.
  • UK & Europe: loin of pork; pork chops.
  • French: longe; carré (rib end), filet (loin end).
  • Best cooked: roasted, chops grilled or pan-seared, brined for juiciness.

Chef’s tip: cook to 63°C (145°F) and rest — modern pork is safe and juicy slightly pink.

Pork Chop

A slice of the pork loin, with or without bone.

  • North America: rib chop, centre-cut loin chop (with a bit of tenderloin), sirloin chop, blade (shoulder) chop, boneless chop; Iowa chop (thick).
  • UK & Europe: loin chop, chump chop, spare rib chop.
  • French: côte de porc (première, filet, échine).
  • Best cooked: brined, seared and finished in the oven to 63°C.

Pork Tenderloin / Filet Mignon de Porc

The small, lean, tender muscle under the loin — 300–600 g each.

  • North America: pork tenderloin.
  • UK & Europe: pork fillet, pork tenderloin.
  • French: filet mignon de porc.
  • Best cooked: seared and roasted whole, médaillons, wrapped in prosciutto.

Pork Belly / Poitrine

The boneless underside of the pig with alternating layers of fat and meat. Cured and smoked it becomes bacon and pancetta.

  • North America: pork belly, side pork (fresh, Canada).
  • UK & Europe: belly pork, streaky (bacon).
  • French: poitrine de porc; lard (salted belly).
  • Best cooked: slow-roasted with crackling, braised (Chinese red-cooked pork), confit, cured.
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