Cooking Cuts of Pork

Croxley Meats offer free cooking advice with our cuts of meat. Please ask our staff.
We also offer Free local delivery

Belly
As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting.
Often sold boned it can also be stuffed and rolled.

Chump
Sold in the form of chops and steaks, although you can buy small joints of this cut. Suitable for frying, grilling and roasting, it's medium priced cut of pork.

Collar or Neck End
Collar can be cut into chops, steaks, diced pork and mince. It's slightly fatty and doesn't dry out easily making it suitable for longer periods of cooking.
One of the economical cuts of pork.

Feet/Trotters
Possibly the cheapest cut, it had fallen out of favour although some restaurants are bringing it back to their menus.
Suitable for slow moist cooking.

Hock
A cheap cut of pork, it requires a longer cooking period and is suitable for use in soups, stews and braised dishes where it adds richness and flavour.

Shoulder
Suitable for roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages.

Loin
This is where many bone-in chops come from as well as joints which can be bone in or boned which is sometimes stuffed and rolled.

Ribs
This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued.

Leg
Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying.