What are the Different Pork Parts?

What are the Different Pork Parts?


In our first part to explain the different meat cuts, we got through the beef parts. You can read this article or read it back.

Article: What are the different beef cuts?

In this second part, we will explore the pork cuts in detail.

The pork

Pork is a wonderful animal. Throughout the world, it is one of the most appreciated animals of a culinary aspect. We draw all kinds of food that we love. Bacon, ribs, ham, just to name a few. Let's see where they come from.

1. Head

At first glance, it may seem disgusting to eat a whole pork head, but it’s very tasty, especially when roasted. The pork head also includes tasty cuts in parts, such as ears, tongue, snout, cheeks and jowls.

2. Blade Shoulder

The pork’s blade shoulder is pulled from the shoulder’s upper part and back. This is the meat lying around the spine in this section of the back. This pork cut is ideal for a successful and delicious pulled pork.

3. Loin

The pork loin is probably the part of the animal that’s the most wanted and used in cooking. Due to its high fat content, it’s one of the most tender meats. It’s used in countless recipes.

Maillard pork loin products

Frenched bone in pork chop

Natural pork boneless chops

Natural pork skewers BBQ marinated

Natural pork skewers thai marinated

Natural pork tenderloin fajitas marinated

Pork boneless chops

Smoked BBQ baby back ribs

Fully cooked pork loin mustard seasoned

Pork skewers

Porterhouse bone in natural pork chop

Natural pork boneless loin roast with bacon

Pork boneless loin roast

4. Leg

Pork legs (which also includes the animal’s buttocks) are often used when talking about braised pork. It’s also used for ham and cutlets, among others.

Maillard pork leg products

Osso bucco

5. Picnic Shoulder

The picnic shoulder comes from the pork’s shoulder’s lower part, close to the chest. As the shoulder’s part of the pork’s leg, and he walks a lot on all fours, the picnic shoulder is very muscular. So, you can cook it longer for a better result.

Maillard pork picnic shoulder products

Capicola boneless pork butt roast

Capicola boneless natural pork butt roast

6. Sparerib

There is a difference to be made between the spareribs and the back ribs. Those on the side (spareribs) are longer, and have some meat in between the bones. Those on the back, pulled from the loin, are shorter, but have more meat that also surrounds bones.

7. Belly

Pork belly is from the animal’s belly and chest. This pork cut is surely the juiciest and most tender. This is where bacon and pancetta are produced.

Maple wood smoked bacon

8. Hock

Pork shanks or hocks are generally used in cooking dishes such as braised pork. Pulled from the legs, the hocks have a very thick rind, which makes it a very tasty meat.


Maillard, online butcher

As you can see, pork is a more than interesting animal, with different meat cuts all more appetizing than each other. Now, all you have to do is try them.

Maillard is an online butcher that offers a wide range of exceptional quality meats, delivered right to your doorstep the very next day. You will find all the meat products you love: local and exotic meats, seasoned or regular, ordered by the box or just a single piece, but always with our guarantee of great taste!

Order now: www.maillard.co

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Imelda - July 8, 2019

Bonjour. J’adore le porc et votre site est excellent ! Question : Jai acheté des joues de porc que jai cuit en mijoté 3 heures, un délice. Par contre je goûte un arrière goût de cochon. Ce que je ne troube jamais dans une autre partie. La même chose m’est arrivée cet hiver avec un soc de porc. Que pouvez vous me dire là dessus. J’ai 2 bons bouchers.

Maillard.co - March 26, 2019

Bonjour Madame Gauthier,

Il n’y a pas une énorme différence entre les deux. Ces deux coupes proviennent sensiblement de la même région de l’animal. En fait, on emploie le terme « pork butt », mais en français, on parle plutôt de « soc de porc », provenant de l’échine (dans la zone supérieure du dos). Le mot « butt » en anglais, dans le cas présent, ne veut pas dire « fesse », mais bien « tonneau ». Pourquoi ? Parce que par le passé (les années 1700 environ), on faisait la livraison de ces pièces dans des tonneaux. Et c’est resté.

Ensuite, pour l’épaule. Cette coupe provient d’une partie de l’animal qui travaille plus fort que le soc. Elle sera donc plus coriace et nécessitera une cuisson plus longue. C’est là la plus grande différence.

Mais vous pouvez évidemment utiliser les deux pour du porc effiloché.

Diane Gauthier - March 26, 2019

J’ai lu avec intérêt votre article sur les différentes coupes du porc.
J’aimerais savoir quelle est la différence entre la viande de la fesse de porc et celle de l’épaule i.e.
le goût, la texture et la cuisson.
Par exemple, j’ai acheté une fesse de porc (avec os); puis-je en faire un effiloché ?

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