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The quick guide to pork cuts


No matter where it comes from, any pork cut can turn out luscious and tender with the right cooking methods. Steam combination ovens like those in the Electrolux Inspiration range come with a built-in meat probe that helps to thoroughly cook pork dishes to optimal doneness with minimal fuss.

So what are the different cuts?  First off, large sections are called primal cuts, such as the pork butt, Loin and Ham. These are further sliced into individual retail cuts like loin back ribs and spareribs. Knowing the primal cut your pork comes from will help determine the best cooking method.

Pork Butt

Pork Butt
By Arrrrt
The pork butt is a cut best roasted, braised or stewed.

Despite its name, this part actually comes from a pig’s upper shoulder and consists of parts of the neck, shoulder blade and upper arm. This can be a moderately tough cut of pork, but can be roasted, braised, stewed or used in minced pork and sausages.

Pork Shoulder

The pork or picnic shoulder is a tough cut that is ideally used for making ground pork or sausages. It is also frequently cured or smoked.  It can be roasted, but there are better cuts to use for this cooking method.

Pork Foot

Braised pork trotters
By Chef E
Chef E’s Braised pork trotters with fine vermicelli is a festive dish for Chinese New Year.

Used in many popular traditional Chinese soups and stews, pork feet or trotters are high in collagen and gelatin content, which can help to keep your skin supple. The tough connective tissues in the trotters can be broken down by long, slow simmering, which also tenderises the meat.

Utilising this surprisingly nutritious part of the pig, Electrolux Chef-in-residence, Chef E, has created this easy to cook Braised Pork trotters with Fine Vermicelli dish for Chinese New Year.


As its name suggests, hams are taken from the back leg of the pig. These parts can be roasted, but are also commonly cured, smoked and then air-dried to give us prosciutto and Serrano ham.

The joint at the shank end of the ham, where it joins the foot, is known as the ham hock. This part is commonly used in the famous German pork knuckle dish.

Pork Belly

A popular cut, the pork belly comes from the flesh that runs on the underside of the pig.  Its high fat content makes it prized for use in pancetta and bacon, but this long cut of meat can be cooked using a number of cooking methods, including braising, roasting and frying for an indulgent treat.

Pork Spareribs

Another versatile pork cut. Taken from the belly side of the ribs where they join the breastbone, the spareribs can be prepared by grilling, braising or deepfrying.

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