Pork
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 is 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.
Best use: Cured, smoked, roasted
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. Its clean, creamy fat content makes it a staple ingredient in traditional charcuterie.
Best use: Rendering into lard for cooking or baking
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.
Best use: Grilled, baked, pan-fried
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 is 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.
Best use: Slow-cooked, braised, roasted
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.
Best use: Slow-cooked, roasted, smoked
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.
Best use: Slow-cooked, barbecued, smoked
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. Pork belly produces tender, caramelised results and a deep savoury flavour and crisp texture that are a menu favourite worldwide.
Best use: Cured, roasted, braised or smoked
Shoulder
Pork shoulder, or Boston butt, comes from the upper front leg and is a well-marbled, flavourful cut. It’s commonly used for pulled pork, roasts, and stews, becoming juicy and tender after long, gentle cooking. It's balanced fat content ensures rich, hearty results.
Best use: Slow cooked, roasted or stewed
Neck
The neck, or collar, sits between the shoulder and the head and contains excellent marbling, giving it a robust, pork flavour. Neck cuts retain moisture when cooking and are prized for their depth of flavour and succulence.
Best use: Roasted or braised
Jowl
The jowl is the cheek of the pig and is known for its fatty, rich texture and bold flavour. 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.
Best use: Cured or smoked