The pork primal cuts are the large sections of a pork carcass prior to the separation (with sub-primal cuts) into chops and steaks by a butcher.
The cuts are:
- Shoulder (Boston Butt and Picnic Shoulder): Used for roasts, pulled pork, and sausages.
- Loin: Produces pork chops, tenderloin, and back ribs.
- Belly: Includes cuts like bacon and spare ribs.
- Ham: Hind leg, typically used for roasts or cured ham.
- Jowl: Cheek area, often used for cured meats.