Interprofessional for White Pork

Types of cut

Each cut of white-skinned pork has its own characteristics and culinary uses. Understanding how the carcass is cut helps you make better choices at the shop and get the most out of each cut.

PIECE BY PIECE

The eight main cuts

Loin and Tenderloin

Lean

An elongated cut from the upper part of the rib. Very lean and versatile: grilled, roasted or served as steaks.

Ham

Lean

Hind leg. It is either cured or cut into lean cuts such as the shank and the round.

Shoulder

Lean

Front leg. Cured or fresh, with a slightly more intense flavour than ham.

Pork collar

Semi-full-fat

Neck area. Juicy and well-marbled: ideal for barbecuing and stews.

Pork belly

Fatty

The lower part of the rib, with alternating layers of lean meat and fat. Suitable for roasting, barbecuing and stews.

Ribs

Semi-full-fat

Ribs with meat still attached. Slow-cooked, grilled and oven-baked.

Pork knuckle

Collagen

Joint of the limb. Requires slow cooking: it falls apart and provides gelatine.

Head and jowl

Varied

Parts such as the cheek and jowl are obtained from it, and are widely used in traditional cooking.

Get to know each cut,
discover all its possibilities

Explore the different cuts of white-skinned porkand
click on each one to discover recipes,
and new ways to serve them.

HEAD
& JOWL

PORK COLLAR

SHOULDER

KNEE

LOIN & TENDERLOIN

PORK BELLY

RIBS

HAM

KNEE

KNEE

Spanish Interprofessional Agri-food Organisation for White Pork

Spanish Interprofessional Agri-food Organisation for White Pork

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