Now Booking for 2026 - Spring and Summer Reservations Available!
PORK OVERVIEW
Welcome to Pork 101 - Start Your Journey Here!
A hog is divided into several primal cuts. These primal cuts are the foundational divisions from which sub-primal and retail cuts are derived. The main primal cuts include the shoulder, loin, hams, belly, ribs, and hocks
These primal cuts are the basis for the various sub-primal and retail cuts you find in stores and restaurants. Each primal cut has its own unique characteristics and best cooking methods.
THE FRONT QUARTER
Pork Shoulder Description
Pork Shoulder Description
Pork Shoulder Description
The pork shoulder, also known as the Boston butt or picnic shoulder, is a flavorful and well-marbled cut from the upper front leg of the pig. It is ideal for slow-cooking methods like braising, roasting, and smoking, making it perfect for pulled pork and stews.
Pork Loin Description
Pork Shoulder Description
Pork Shoulder Description
The pork loin is a tender and lean cut from the back of the pig, running from the shoulder to the leg. It includes popular cuts such as pork chops, tenderloin, and loin roast. These cuts are versatile and can be grilled, roasted, or pan-fried.
Pork Belly Description
Pork Shoulder Description
Pork Belly Description
The pork belly is located on the underside of the pig, known for its high fat content and used to make bacon. Perfectly marbled and expertly trimmed, this cut promises a melt-in-your-mouth experience with every bite. Ideal for roasting, braising, or grilling, our pork belly primal is a versatile choice for any culinary creation.
THE HIND QUARTER
Ham Description
Hock Description
Hock Description
The ham is a primal cut located in the hind leg of the pork. Known for its tender and juicy texture, it is perfect for roasting, smoking, or curing. This cut includes the shank and butt portions, making it versatile for various dishes such as baked ham, smoked ham, and ham steaks.
Hock Description
Hock Description
Hock Description
The hock is a primal cut located in the lower leg of the pork, just above the feet. It is prized for its robust flavor and succulent meat, making it perfect for slow-cooking methods. This cut is commonly used in soups, stews, and braises, adding depth and richness to dishes like ham hock soup, braised hock, and hock stew.