Pork chops are a cut of meat from the pig's loin, which runs from the hip to the shoulder, that's perpendicular to the spine. They are typically boneless or bone-in, leaner than other cuts, and have a juicy, savory taste with a mild pork flavor. Pork chops can be served as an individual portion with sides like applesauce, vegetables, or herbs.
Pork bacon is a type of salt-cured pork that's made from various cuts of pork, typically the belly or less fatty parts of the back. It's often eaten as a side dish, used as a central ingredient, or as a flavoring or accent.
Pork breakfast links are ground meat that is often enclosed in a casing and sliced widthwise into thick discs. They can be served in a roll or sandwich, as part of a cooked breakfast, or for an evening meal.
Ground pork is meat from pigs that has been ground up and cooked, usually with added herbs and spices. It can be ground finely or coarsely, and like ground beef, depending on the amount of fat in it, it can be regular, lean, extra lean, etc.. In America, the maximum fat content allowed is 30 percent.
Baby back ribs are a cut of pork that comes from the upper part of a pig's back, near the spine, and is connected to the backbone. They are also known as loin, back, or Canadian back ribs. Baby back ribs are called “babies” because they're shorter than spare ribs, with the longest end being around 6 inches and the shorter end being about 3 inches. They are typically a curvy, short rack with 8–13 ribs per rack, and the average weight of a baby back rib rack is between one and a half and two pounds.
Pork belly is a fatty, boneless cut of meat from the underside of a pig. It's known for its flavor and texture, and is often served in small portions. Pork belly is most tender when prepared using a slow cooking method, such as braising.
Bratwurst is a German sausage that's usually made from pork, but can also be made with beef or veal. The meat is ground, mixed with herbs and spices, and packed into a casing. Bratwurst is known for its smooth texture, mild flavor, and pale color. It's often mildly spiced with marjoram, coriander, nutmeg, and pepper, and can also be seasoned with lemon peel, caraway, and garlic.
Pork chorizo is a seasoned, coarsely ground pork sausage that's spicy or sweet and typically sold dried and cured in casings. It's known for being deep red in color and spicier than other types of sausage. The smoky flavor comes from an infusion with paprika, while Mexican chorizo is typically seasoned with vinegar and chile peppers.
Country-style ribs are usually boneless. They are from the shoulder area which is a fatty, muscular section of the shoulder blade near the loin. These ribs are strips of meat cut off the shoulder bone and are similar to a shoulder steak
Pork polish links, also known as kielbasa, are a type of Polish sausage that's typically made with pork and sometimes beef or veal. The spices used to make kielbasa are similar to salt, pepper, garlic, and marjoram, and the sausage often has a distinctive garlic taste along with other flavorings like cloves, pimentos, and smoke.
Pork Italian links are a type of pork sausage seasoned with herbs and spices. The key flavors are fennel and garlic, and other seasonings may include chili flakes, oregano, basil, salt, and sugar. Italian sausage can be cooked whole, broken apart, or grilled in a roll with onions and peppers. It can also be used in pasta sauce, breakfast sandwiches, or subs.
Pork shoulder roast, also known as picnic shoulder or Boston butt, is a cut of meat from the pig's shoulder, just above the front leg. It's a versatile cut that can be braised, stewed, roasted, or slow cooked. Pork shoulder is inexpensive and often sold with the skin on and a layer of fat. It's flavorful, but the meat can be tough unless cooked correctly.
Pork spare ribs, also known as side ribs or spareribs, are cut from the belly of a pig, below the back ribs and above the breastbone. They are flatter and contain more bone and fat than meat, making them more tender than back ribs. Spare ribs are meatier than back ribs and are thick and juicy. They usually come with the sternum, costal cartilage, and flap still attached.
Pork tenderloin is a long, lean, boneless cut of meat that comes from the muscle that runs along the backbone of a pig. It's also known as pork fillet, pork steak, or Gentleman's Cut. Pork tenderloin is one of the leanest, most tender cuts of meat on the market. It's often sold in two- or three-pound packages.
