Pork Selection

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Updated 01/21/10

The most common institutional pork cuts are derived from the pork loin. Pork legs are sometimes roasted fresh but more often are cured. The belly is used almost exclusively to produce bacon and the shoulder is used mostly for sausage material.

	Pork Loin. The pork loin is used both for roasting and as chops. The center cut section is most commonly cut into Pork Chops, Center Cut (pictured right)
	Pork Loin, Center Cut. The center cut section contain large solid meat muscles with little connective tissue. Pork Chops, Center Cut, With Pocket, (pictured right) are stuffed with various stuffings to produce unique combinations of flavors.
	Pork Loin, Boneless. Produced when pork loins boned whole. This item can be prepared for roasting or sliced into Pork Chops, Boneless. Also produced are Pork Tenderloins, (pictured right). Tenderloins are solid meat with very little connective tissue and are the most tender cut.
	Pork Loin, Center Cut, Netted. This item is prepared for roasting.

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