Guide to Meat Cuts

• Loin Tenderloin Whole


  It is a boneless cut taken from the inside of loin
• Spare Ribs


  These are cut from the side
• Fresh Side


  It is the same cut as slab bacon but it is fresh
• Pork Leg (Fresh Ham) Whole


  This is a bone-in hind leg, usually covered with skin and fat about halfway up the leg
• Pork leg (Fresh Ham) Shank Portion


  This is the lower portion of the leg
• Ground Pork


  This is unseasoned and ground from wholesale cuts that are generally in limited demand
• Smoked Pork Shoulder Picnic Whole


  It has the same muscle and bone structure as fresh pork shoulder arm picnic
• Smoked Pork Shoulder Roll


  It is the cured and smoked meaty boneless eye of pork shoulder blade Boston roast
• Smoked Pork Hocks


  These contain two round shank bones exposed at both ends
• Smoked Pork Loin Canadian-Style Bacon


  It is made from boneless loin, a single elongated muscle with little fat
• Smoked Pork Loin Rib Chops


  These have the same muscle and bone structure as fresh pork loin rib chops, but they are also cured and smoked
• Smoked Pork Loin Chops


  These have the same muscle and bone structure as fresh pork loin chops, but they are also cured and smoked