Know your pork cuts

As much as pork is loved in some parts of the world like Spain, Germany and China, it gets unfairly overlooked by far too many people. More for the rest of us, I guess!

Quality pork is packed with flavour, incredibly tender and very easy to cook. You’ll get the best results by choosing the right cut for your recipe:

Forequarter cuts (such as spare rib joint, ground pork and shoulder steak): the forequarter has beads of fat running through it, making it a great choice for slow cooking and grilling. Fantastic as pork roast with warm persimmon sauce. Or for something very different, try fantastic Asian pulled pork sandwiches. 

Middle cuts (rack of ribs, tenderloin and loin chops): middle cuts are very lean but have a thick layer of fat on the outside. The fat can be cut off if desired. As the meat is lean, it can dry out if overcooked. Try our ever-popular pork loin steaks. 

Belly and rib (spare ribs, pork belly, bacon): fatty cuts of pork, which makes them very tender and flavourful. Belly and rib cuts are fantastic for slow cooking and cook up well on a barbecue. 

Hindquarter cuts (whole leg, leg steak, gammon): very lean pork that can be used in lots of ways, including roasts, stir fry, grilling, or the base for soup. We love using the cut for our blackcurrant compote glazed ham. 

Top down shot of peanut butter chicken on top rice with beans and green onions in a bowl with chop sticks
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All Pork