Here’s a handy reference guide to the various cuts of pork. For preparation and cooking instructions, click here.
Boneless blade roast, ground pork, sausage.
Centre rib roast, boneless loin roast, sirloin chops, rib chops, boneless loin chops, smoked loin chops, peameal bacon, back ribs, pork tenderloin, Canadian back bacon.
Fresh boneless ham roast, bone-in fresh ham, bone-in smoked ham, schnitzel.
Smoked picnic shoulder, fresh picnic roast, sausage, ground pork.
Spare ribs, smoked sliced bacon.