1. Primal Cuts of Pork
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Boston Butt
Shoulder
Loin
Belly
Fresh ham
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• When butchered the carcass is generally split into two
bilateral halves like beef.
• Each half contains the following primal cuts;
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Spareribs – from the belly
Back ribs – from the loin
Tenderloin – from the loin
Bacon – the cured and smoked belly
Ham – the cured and sometimes smoked fresh ham
Picnic ham – the cured and sometimes smoked shoulder
Canadian bacon – cured loin
Back Bacon – used in Great Britain contains the loin and some
of the belly
• Hocks, jowls & trotters
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Other Cuts of Pork
