| Pork Loin |
Upper back, along spine |
Tender, lean |
Mild, slightly sweet |
Roasts, chops, grilling |
Roast, grill, pan-fry |
| Pork Shoulder |
Upper front leg, shoulder area |
Tough, fatty |
Rich, robust |
Pulled pork, stews, braising |
Slow-cook, braise, roast |
| Pork Belly |
Underside, belly |
Fatty, tender when cooked |
Rich, savory |
Bacon, roasting, braising |
Roast, braise, cure |
| Pork Ribs |
Rib cage area |
Tender, slightly chewy |
Moderate, meaty |
BBQ, grilling, baking |
Grill, smoke, bake |
| Pork Tenderloin |
Along spine, inner muscle |
Very tender, lean |
Delicate, mild |
Medallions, grilling, roasting |
Grill, roast, sear |
| Pork Leg |
Hind leg |
Lean, slightly tough |
Mild, versatile |
Ham, roasts, curing |
Roast, cure, braise |
| Pork Hock |
Lower leg, ankle area |
Tough, gelatinous |
Deep, savory |
Stews, soups, braising |
Braise, slow-cook |
| Pork Cheek |
Face, cheek muscle |
Tender, slightly fatty |
Rich, intense |
Braising, slow-cooking |
Braise, slow-cook |
