Moco Meats Pork
Pork Feed Type
Pork Cuts
Leg Ham
Leg ham comes from the hind leg of the pig and is one of the most popular and versatile pork cuts. It can be cured, smoked, or roasted to create a tender, flavourful meat with a slightly sweet taste. Often served sliced for cold cuts or baked whole for festive occasions, ham is known for its rich aroma and succulent texture.
Back Fat
Back fat is the thick, firm layer of fat found beneath the skin along the pig’s back. It’s prized for adding flavour and moisture to sausages, pâtés, and cured meats, as well as for rendering into lard for cooking or baking. Its clean, creamy fat content makes it a staple ingredient in traditional charcuterie.
Loin
The loin is a premium cut that runs along the back between the shoulder and the leg. It’s tender, lean, and subtly flavoured, making it ideal for roasts, chops, and cutlets. Whether grilled, baked, or pan-fried, pork loin offers a juicy and delicate texture when cooked properly.
Hock
Pork hock, also known as pork knuckle, is the cut taken from the lower leg of the pig, just above the trotter. It’s a flavourful, collagen-rich cut that becomes tender and succulent when slow-cooked, braised, or roasted, making it ideal for hearty dishes and soups. With its balance of meat, fat, and connective tissue, pork hock delivers a deep, savoury flavour and a gelatinous texture once cooked low and slow.
Boston Butt
The Boston butt, also known as pork shoulder butt, is a well-marbled and flavourful cut taken from the upper part of the pig’s shoulder, above the picnic shoulder. Despite its name, it’s not from the rear of the pig but rather the front shoulder, where the meat is tender, juicy, and rich in intramuscular fat. This cut is ideal for slow cooking, roasting, or smoking, as the fat and connective tissue break down beautifully to create succulent, pull-apart texture.
Rib
Pork ribs are taken from the upper side of the rib cage and are known for their meaty, flavour-packed appeal. Whether prepared as spare ribs or baby back ribs, this cut benefits from slow cooking, barbecuing, or smoking to achieve tender, fall-off-the-bone perfection.
Belly Bacon
Pork belly bacon is made from the same area as side bacon but with more even fat-to-meat layering for a melt-in-the-mouth experience. It’s cured and smoked for a deep, savoury flavour and crisp texture. Pork belly can also be roasted or braised, producing tender, caramelised results that are a menu favourite worldwide.
Shoulder
Pork shoulder, or Boston butt, comes from the upper front leg and is a well-marbled, flavourful cut perfect for slow cooking. It’s commonly used for pulled pork, roasts, and stews, becoming juicy and tender after long, gentle cooking. Its balanced fat content ensures rich, hearty results.
Neck
The neck, or collar, sits between the shoulder and the head and contains excellent marbling, giving it a robust, pork-forward flavour. It’s ideal for roasts, steaks, and braising, retaining moisture and tenderness during cooking. Neck cuts are prized for their depth of flavour and succulence.
Jowl
The jowl is the cheek of the pig and is known for its fatty, rich texture and bold flavour. Often cured into guanciale or smoked for southern-style dishes, jowl delivers an intense pork taste and silky texture. It’s perfect for pasta dishes like carbonara or for crisping up as a flavourful garnish.
