Pork
HAM
FRESH HAM LEG
• This is made up of the
round hip bone, the
aitch bone, and
consists of fat
covering about
halfway up the leg.
This has a large
amount of muscling.
Fresh Ham(Leg) Center Slice
• This cut is sliced from
the center area of the
pork ham. The cut is
seldom more than one
inch thick. It contains
the leg bone and top,
bottom , and eye
muscles.
Pork Fresh Ham(Leg) Rump Portion
• This is taken from the
area next to the sirloin.
It contains the round
leg bone, muscle
system characteristic
of the leg and the aitch
bone should be
exposed.
Pork Fresh Ham Shank Portion
• This portion of the
fresh ham is the lower
leg (shank) portion of
the pork ham
wholesale cut
Pork Smoked Boneless Ham
• This retail cut contains
no bone and has a thin
layer of fat covering.
It is smoked and cured
and comes from the
pork ham wholesale
cut.
Pork Smoked Whole Ham
• This comes from the
fresh whole ham that
has been cured and
smoked. The aitch
bone and hip bone are
in this portion of the
pork ham.
Pork Smoked Ham Rump(Butt) Portion
• The small dark area
near the top is the
aitch bone. The aitch
bone is the key to
identifying this retail
cut
Pork Smoked Ham Shank Portion
• This cut is the lower
leg (shank) portion of
the cured and smoked
pork ham wholesale
cut.
Loin
Blade Chop
• This cut comes from
the blade end of the
loin. It contains
several muscles and
the blade bone as the
roast.
Blade Roast
• This roast contains
part of the blade bone,
rib bones, and the
backbone. The
muscles are separated
by seam fat.
Loin Chop
• This cut has the same
muscle and bone
structure as the beef
loin t-bone steak.
Center Loin Roast
• Most desirable loin
from the pork carcass
which contains the
characteristic T-bone
with eye muscle and
tenderloin.
Sirloin Chop
• The pork loin sirloin
chop contains portions
of the hipbone and
backbone.
Sirloin Roast
• This comes from the
sirloin end of the loin
and contains the loin
eye muscle,
tenderloin, backbone,
and hipbone.
Smoked Loin Chop
• This is made by curing
and smoking a fresh
pork rib chop. The
lean muscle will have
a similar color to
cured ham.
Smoked Pork Loin Canadian Style
Bacon
• Cured and smoked eye
muscle of the pork
tenderloin. It contains
no bone and has little
fat.
Boston Shoulder
Shoulder Blade Steak
• This cut is from the
Pork Shoulder Blade
Boston Roast. It
contains the blade
bone and several
muscles.
Shoulder Blade Boston Roast
• Roast is square in
shape from the top
portion to the whole
shoulder. It contains
several muscles and
the blade bone.
Picnic Shoulder
• This cut comes from
the Pork Shoulder
Arm Picnic Roast by
slicing across the
picnic. The round arm
bone is located in the
upper center.
Shoulder Arm Picnic Roast
• This roast contains the
shank bone, the arm
bone, and a portion of
the blade bone. The
arm bone will not be
visible on the cut
surface. This cut
comes from the lower
portion of the
shoulder.
Smoked Picnic Whole
• This is fresh pork
shoulder picnic that is
cured and smoked.
The retail cut is
usually roasted or
sliced and fried.