Shoulder
Can be minced or diced for stewing. Also fantastic when roasted on the bone. click here for recipes
Rib chop
Great grilled or barbecued. When a few chops are kept together in one piece, they make a brilliant rib roast. click here for recipes
Fillet
The fillet or 'tenderloin' is a long thin muscle. It’s normally cooked whole or cut into steaks and pan fried. click here for recipes
Loin chop
These lovely lean chops are ideal for pan-roasting or grilling. The loin can be kept in one piece, boned and rolled to make a fantastic roasting joint. click here for recipes
Chump chop
A really meaty chop with great flavour and texture. Pork chop recipes will work with either the Rib chop or the Chump chop. click here for recipes
Leg
Usually roasted whole, but it can also be boned and cut into smaller roasting joints, or thinly sliced to make 'escalopes' for pan-frying. click here for recipes
Belly
A fatty but incredibly tender cut of meat which is delicious when slow-roasted. click here for recipes
Neck fillet
(also known as Shoulder steak)A little known steak with fat marbled through it. This keeps it moist as it cooks. Fantastic for barbecues! click here for recipes
