Cut family

Fat richness

Cooking focus

Cut / alias	Anatomy & trimming	Texture & fat	Flavor notes	Signature dishes & uses	Prep notes
Boston Butt (Upper Shoulder) Shoulder & collar Marbled Slow braise & roast low Grill & barbecue Oven roast Also known asPork collar, Shoulder butt	Upper shoulder between the blade bone and spine, with distinct seams of intramuscular fat.	Juicy and tender when cooked low and slow; marbling keeps the meat moist and shreddable.	Rich pork sweetness balanced by savory collagen and a gently nutty fat.	Pulled pork, Taiwanese lu-rou fan, char siu, Cuban lechón, or diced for hearty stews.	Trim heavy exterior fat but leave a thin cap for protection; score the fat if roasting.
Picnic Shoulder (Lower Shoulder) Shoulder & collar Balanced Slow braise & roast low Grill & barbecue Stew & soup base Also known asPork arm roast, Picnic roast	Lower shoulder extending toward the foreleg with more connective tissue and skin-on rind.	Firmer than Boston butt but melts into silky strands with moisture-friendly cooking.	Savory with pronounced porkiness; skin renders gelatin that enriches sauces.	Adobo, braised pork knuckles, smoked picnic ham, pozole, ramen chashu, or shredded taco fillings.	Score the skin for even rendering; consider brining overnight for juicier roasts.
Pork Shoulder Steak Shoulder & collar Marbled Quick sear & pan cook Grill & barbecue Stir-fry & quick sauté Also known asBlade steak, Coppa steak	Cross-cut slices of Boston butt with feather bones removed, typically 1.5–2 cm thick.	Generous marbling delivers chew with tenderness; benefits from quick sear plus rest.	Full-flavored with a hint of sweetness; takes marinades, dry rubs, or gochujang glazes well.	Quick pan-sear, yakiniku-style grill, Portuguese bifanas, or sliced for stir-fry.	Marinate or dry brine 30 minutes before cooking; slice against the grain for serving.
Presa Ibérica (Shoulder Loin) Shoulder & collar Rich pork-cut-terminology-table.filters.method.options.grill pork-cut-terminology-table.filters.method.options.pan-sear Oven roast Also known asPork shoulder steak	Oval-shaped muscle attached to the shoulder head; heavily marbled and intensely red.	Extremely tender and juicy; melts in the mouth when cooked medium-rare.	Nutty, intense pork flavor typical of acorn-fed Iberico; resembles beef steak.	Grilled whole, pan-seared medallions, or carpaccio if high quality.	Treat like red meat; serve pink (60–62°C) to maximize flavor and texture.
Secreto Ibérico (Hidden Cut) Shoulder & collar Rich pork-cut-terminology-table.filters.method.options.grill pork-cut-terminology-table.filters.method.options.pan-sear Quick sear & pan cook Also known asGrub, Hidden fillet	Flat, fan-shaped muscle hidden between the shoulder blade and loin fat; hard to locate.	Loose grain with heavy marbling that crisps up; incredibly juicy and rich.	Sweet, creamy fat flavor dominates; arguably the tastiest cut of the pig.	Hot and fast grilling, pan-searing until crispy, or teppanyaki.	Do not trim the fat; cook quickly to render and crisp the exterior without drying out.
Center-Cut Pork Loin Roast Loin & ribs Lean Oven roast Quick sear & pan cook Also known asStrip loin, Boneless pork loin	Long cylindrical muscle running along the spine, trimmed of back fat and silverskin.	Lean yet fine-grained; stays juicy when cooked to 60–63 °C and rested.	Clean pork flavor that pairs with herb crusts, fruit glazes, or garlic butter.	Roast whole, slice for medallions, or stuff and tie for festive centerpieces.	Brine or dry salt 12 hours ahead for insurance; sear then finish gently in oven.
Pork Tenderloin Loin & ribs Lean Quick sear & pan cook Oven roast Stir-fry & quick sauté Also known asPork fillet	Slender muscle beneath the backbone, naturally tender with almost no connective tissue.	Exceptionally tender; dries quickly if overcooked so monitor temperature closely.	Delicate, slightly sweet; benefits from marinades, bacon wrapping, or spice crusts.	Medallions, tournedos, schnitzel, banh mi fillings, or quick weeknight roasts.	Remove silver skin before cooking; roast to 63 °C or pan-sear then finish in oven.
Bone-In Loin Chop Loin & ribs Balanced Grill & barbecue Quick sear & pan cook Also known asPorterhouse chop, Center-cut chop	Cross-cut from the loin with the backbone and rib, often including a tenderloin portion.	Moderately lean; bone helps retain moisture while yielding a tender bite near the filet.	Classic pork chop flavor that absorbs brines, sage butter, or smoky grill marks.	Grill over medium heat, pan-sear then oven-finish, or bread and fry for tonkatsu.	Brine for at least 2 hours; cook to 62–65 °C and rest 5 minutes before slicing.
Baby Back Ribs Loin & ribs Balanced Grill & barbecue Slow braise & roast low Oven roast Also known asLoin ribs, Back ribs	Curved ribs cut from where the loin meets the spine; leaner and shorter than spare ribs.	Tender with fine fibers; benefits from low-and-slow cooking to loosen silverskin.	Mild pork flavor that showcases rubs, fruit woods, or Asian glaze profiles.	Smoke for 4–5 hours, bake covered then glaze, or simmer then grill Korean-style.	Peel off the membrane on the bone side; cook to tender but not falling apart for best bite.
Pluma Ibérica (Feather Loin) Loin & ribs Rich pork-cut-terminology-table.filters.method.options.grill pork-cut-terminology-table.filters.method.options.pan-sear Quick sear & pan cook Also known asFeather cut	Wing-shaped muscle at the end of the loin; small, triangular, and heavily marbled.	Tender and succulent; balances the lean loin texture with juicy fat.	Rich and savory, often described as having a nutty finish.	Quick grill, pan-sear, or flash-fry.	Cook to medium-rare to medium; resting is crucial for tenderness.
Pork Tomahawk Chop Loin & ribs Balanced pork-cut-terminology-table.filters.method.options.grill Oven roast pork-cut-terminology-table.filters.method.options.reverse-sear Also known asBone-in rib chop	Loin chop with the entire rib bone left long and frenched.	Juicy loin meat protected by the bone; fat cap adds moisture.	Mild pork flavor enhanced by bone marrow notes and charred fat.	Showstopper grilling, reverse sear, or pan-roast.	Wrap bone in foil to prevent burning; use a probe thermometer.
Fresh Pork Belly Slab Belly & side pork Rich Slow braise & roast low Oven roast Grill & barbecue Also known asSide pork, Uncured belly	Boneless belly with alternating layers of meat and fat from the hog's underside.	Silky fat that renders slowly; meat layer stays succulent with proper braise or crisping.	Buttery richness with sweet pork depth; absorbs soy, miso, gochujang, or brown sugar rubs.	Braised dongpo pork, crispy pork belly, samgyeopsal grill, porchetta roulade, or ramen topping.	Score the skin and dry overnight for blistered crackling; roll and tie for even roasting.
St. Louis–Style Spare Ribs Belly & side pork Marbled Grill & barbecue Slow braise & roast low Also known asSpare ribs, Side ribs	Rectangular rack from the belly with cartilage and tips trimmed, leaving uniform bones.	Meatier and slightly chewier than baby backs; connective tissue melts with gentle smoking.	Deep pork savoriness that stands up to bold rubs, bourbon glazes, or tomato-based sauces.	3-2-1 smoker method, Cantonese char siu ribs, pressure-cooked then grilled, or slow oven braise.	Remove the membrane, use a water pan in smokers, and rest wrapped before slicing.
Thin-Sliced Belly for Hot Pot Belly & side pork Rich Hot pot & shabu Quick sear & pan cook Stir-fry & quick sauté Also known asShabu pork, Samgyeopsal slices	Paper-thin slices of belly, often partially frozen before slicing for uniform sheets.	Silky bite when swished briefly in broth; fat keeps meat tender even with fast cooking.	Sweet pork fattiness that carries dipping sauces like sesame, ponzu, or gochujang.	Shabu-shabu, sukiyaki, Taiwanese hot pot, quick lettuce wraps, or bibimbap toppings.	Keep chilled until cooking to prevent sticking; swish 5–8 seconds for ideal doneness.
Fresh Ham (Leg Roast) Leg & ham Balanced Oven roast Slow braise & roast low Also known asWhole pork leg, Uncured ham	Large hind leg muscle group with round bone, trimmed of skin or left on for crackling.	Lean yet dense; collagen around shank becomes gelatinous with long roasting.	Mild pork flavor that takes citrus mojo, honey mustard, garlic herb paste, or pineapple glazes.	Holiday roasts, Puerto Rican pernil, German schweinshaxe when split, or cubed for ramen broth.	Score skin deeply, marinate 24 hours, and roast with initial high heat to blister the rind.
Leg Cutlets (Schnitzel Slices) Leg & ham Lean Quick sear & pan cook Stir-fry & quick sauté Also known asPork leg steak, Ham steak	Thin slices from the inside round of the leg, trimmed of sinew and often tenderized.	Lean and quick-cooking; pounding breaks fibers so it stays tender even when fried crisp.	Neutral pork profile that welcomes breadcrumbs, soy marinades, tonkatsu sauce, or chimichurri.	Wiener schnitzel, Japanese tonkatsu, Milanesa sandwiches, katsu curry, or stir-fried ginger pork.	Season and dredge just before frying; cook to 63 °C and rest briefly to keep juices in.
Pork Hock (Shank) Leg & ham Balanced Slow braise & roast low Stew & soup base Oven roast Also known asPork knuckle, Shank	Lower leg between the knee and foot, containing skin, bone, and collagen-rich muscles.	Tough initially but becomes gelatinous with braising; skin crisps beautifully after a glaze.	Deep pork and smoky bone flavor; broth gains body from dissolved collagen.	German eisbein, Thai khao kha moo, Taiwanese soy-braised hock, Filipino crispy pata, or hearty soups.	Parboil to remove impurities before braising; finish under broiler for lacquered skin.
Pork Jowl Head & specialty Rich Cure & charcuterie Slow braise & roast low Stir-fry & quick sauté Also known asHog jowl, Guanciale	Fatty cheek and jawline portion with streaks of lean meat and a thin rind.	Silky fat that cures beautifully; when braised it becomes spoon-tender with slight chew.	Intensely savory with sweet fat; signature profile for guanciale, smoked jowl, or braised dishes.	Cure into guanciale, smoke for Southern-style jowl bacon, braise in soy, or crisp for noodle toppings.	Chill well before slicing thin; render slowly to avoid scorching the sugar-rich fat.
Pork Cheek Medallions Head & specialty Marbled Slow braise & roast low Stew & soup base Also known asPork face meat	Round muscles nestled in the cheek, well-exercised with fine marbling and collagen.	Becomes fork-tender with slow braise while keeping a luscious, gelatinous mouthfeel.	Deep pork flavor with hints of sweetness; absorbs wine reductions, miso, or shoyu braises.	Spanish carrillada, Japanese miso braised cheeks, Italian guanciale stew, or tacos de cachete.	Trim excess sinew, sear for fond, then braise 2–3 hours; skim fat to keep sauce glossy.
Pork Trotter Head & specialty Rich Slow braise & roast low Stew & soup base Cure & charcuterie Also known asPig feet	Foot portion with skin, tendons, and small bones packed with collagen and sticky gelatin.	Turns into luscious gelatin after long simmering; skin becomes pleasantly springy.	Mild pork flavor but incredibly rich mouthfeel; broth thickens without additional fat.	Chinese soy-braised trotters, Korean jokbal, Vietnamese pho broth, Filipino paksiw na pata, or collagen stock.	Split lengthwise for faster cooking; blanch thoroughly to remove impurities before seasoning.