These days, when someone eats out in a restaurant or prepares something special, the most obvious menu probably includes a form of pork belly and bacon. However, even for the most knowledgeable pork enthusiast, identifying the various cuts of pork is puzzling. If you are confused whether to choose bacon or pork loin chops in Toowoomba, have a look at this guide explaining the most common cuts of pork along with their locations.

Pork Belly

Pork belly, bacon and pancetta are similar as all these fatty cuts come from the belly area of the pig. These cuts contain a higher amount of fat than other parts. When you choose bacon, you are served the cured, smoked piece in a slice or slab, whereas pancetta is cured with spices and salt but not smoked. Nowadays, pork belly has gained immense popularity, which is not cured, sliced or smoked. Rather it is seared or braised in small pieces.

Pork Shoulder

When it comes to pork butts, it is something connected to the shoulder close to the upper front leg of the animal. This portion is also known as ‘Boston butt’. Another popular cut from this portion is picnic shoulder that comes in triangular. Pork shoulder is popular in preparing thin sausages in Toowoomba. If cured, it can be used for ham. Usually, pork butt is the combination of both fat and lean meat.

Pork Loin

Pork loin includes several favourite cuts including tenderloin, sirloin, centre loin, pork chop, and blade end. This portion of the pig comes from the portion between the leg and the shoulder, on both sides of the backbone. Pork meat from this portion seems less fatty yet very tender and is often covered by a fatty layer. Therefore, tenderloin and pork loin chops in Toowoomba are used for some of the most delectable dishes.

Pork Leg

Although pork leg can be roasted or braised whole, it is mostly used to prepare ham, and, no one can deny that ham is one of the most popular preparations of pork. When it is uncured, it is available as boneless or bone-in. From Europe to Cuba, pork leg is a popular ingredient in several cuisines.