Loin is cut from the back of the pig, between the shoulder and the beginning of the leg.
Ingredients: Pork, Salt, Water
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfsh, Soy, Tree Nuts, Wheat
Bacon is made from the pork belly of a pig once it has been cured and salted.
Available in:Double Smoked Applewood Bacon and Double Smoked Hickory Bacon.
Pork belly comes from the underside of the pig, once the spareribs and loin have been removed.
Cut from the shoulder, or chuck cut, flat iron steak is also called top blade or shoulder top blade steak.
Inside skirt steak comes from the beef plate primal cut, opposite the outside skirt steak on the inner side of the muscle.
Chuck roast cut is from the shoulder, the large primal section right after the neck.
Cut from the belly muscles, flank steak is next to the plate primal cut and below the loin.
Ribeye steak is cut from the rib primal, under the front section of the backbone.
Pork tenderloin comes from the muscle underneath the backbone, the rear of the loin.
Ingredients: Pork
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat
Pork roasts are cut from the picnic in the front shoulders.
Pork picnic is cut from the front shoulder, below the butt.
Pork butt lays at the upper front shoulder, above the picnic shoulder.
Ingredients: Pork Steak, Shoulder Blade, Boston Butt, Raw, Urmis 3186
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat
Backribs come from the blade, or center, section of the loin
Ingredients: Pork
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat
Below the backribs, spareribs come from the belly section of the rib cage.
Available in: Kansas City BBQ, Apple Ancho Chili, Whiskey Black Pepper and Jalapeño Bacon
Below the backribs, spareribs come from the belly section of the rib cage.
Available in: Kansas City Style BBQ and Memphis Style BBQ
Ground pork is made from the pork shoulder, which lays at the front of the pig.
