AN EDUCATED CONSUMER IS AN EMPOWERED CONSUMER!

Here’s a handy reference guide to the various cuts of pork. For preparation and cooking instructions, click here.

1. SHOULDER

Boneless blade roast, ground pork, sausage.

2. LOIN

Centre rib roast, boneless loin roast, sirloin chops, rib chops, boneless loin chops, smoked loin chops, peameal bacon, back ribs, pork tenderloin, Canadian back bacon.

3. LEG

Fresh boneless ham roast, bone-in fresh ham, bone-in smoked ham, schnitzel.

4. PICNIC SHOULDER

Smoked picnic shoulder, fresh picnic roast, sausage, ground pork.

5. SIDE

Spare ribs, smoked sliced bacon.