Know Your Cuts

	Rollover a section of the pig to the right or click on the corresponding link below: Leg Side Picnic Shoulder Shoulder Butt Loin Courtesy of the OtherWhiteMeat.com
Upper row (l-r): center rib roast (rack of Pork), bone-in sirloin roast. Middle: boneless center loin roast. Lower row: (l-r): boneless rib end roast (Chef's Prime), boneless sirloin roast. Upper row (l-r): sirloin chop, rib chop, loin chop. Lower row (l-r): boneless rib end chop (Chef's Prime Fillet), boneless center loin chop (America's Cut - 1 1/4 - 1 1/2 thickness), butterfly chop. Left: country-style ribs Right: back ribs. Left: tenderloin Right: Canadian-style bacon Upper row (l-r): bone-in fresh ham, smoked ham. Lower row (l-r): leg cutlets, fresh boneless ham roast.       Top: spareribs. Bottom: slab bacon, sliced bacon.       Upper row (l-r): smoked picnic, arm picnic roast. Lower row: smoked hocks.       Upper row (l-r): bone-in blade roast, boneless blade roast. Lower row (l-r): ground pork (The Other Burger), sausage, blade steak.