top of page

Pork Cuts 

Items in red are Special Order

Items in blue are Frozen Cuts


Pork Shoulder (aka Pork Butt) is the top portion of the front leg of the hog. The cut is sometimes called “pork butt” because in old English butt means ‘the widest part.’ On a pig, the widest part is the shoulder.  And that’s why it’s called the butt. ​Cuts from the upper portion of the shoulder are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing.  Great choice for pulled pork sandwiches.

  • Pork Butt Roast     

  • Pork Shoulder

  • Blade Steak (Pork Steak)

  • Ground Pork

  • Sausage


Pork Loin is where we get the leanest and most tender pork cuts.  Since they're lean, these cuts tend to dry out if overcooked. There are three main parts of the loin:  the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean, tender, and expensive. We use all natural pork loins for our pork cuts.  

  • Baby Back Ribs 

  • Country Style Ribs

  • Pork Chops

  • Pork Crown Roast

  • Loin Roast

  • Rib Roast

  • Tenderloin

  • Pork Cutlets


Pork Belly is the flesh that runs on the underside (the belly) of the pig and surrounds the stomach. It is one long cut of meat with plenty of fat worked into the meat, which is why it is prized for curing and turning into bacon. We sell sliced slab bacon that you can purchase by the pound.  It is not pre-packaged. 

  • Pork Belly

  • Bacon (sliced slab bacon)

  • Spare Ribs


Pork Leg is also known as the ham section. Ham is from the top of the pork leg (the bottom is the shank, which can sometimes be a hock, see below). Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat. 

  • Ham


Hocks are pig shins.  Hock cuts usually come already brined and smoked and sold as a “ham hock.” The rear hock is just like the shank of the front leg. It usually comes cured and smoked. The fresh hocks are usually cooked slow with saurkraut and the smoked hocks are typically used for flavoring for bean or pea soup.

  • Hocks

  • Smoked Hocks

bottom of page