RECIPES

The pork jowl is removed from the head from the corner of the ear to the chin, then cut from the picnic shoulder to the third muscle. The result is generally triangular in shape.

Economical steak with great flavour and tenderness. Also known as the collar butt or pork neck.

The same cut as the scotch steak, but cut into thicker 'rods' to keep it moist and juicy. Ideal for marinating and cooking on a BBQ. Try preparing your own from a scotch roast.

Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat that comes from the top portion of the front leg of the hog (despite the name "butt"). You can choose boneless cuts, which cook in a shorter period of time, or bone-in cuts, which have a little more flavor.

Also known as sirloin or porterhouse. A lean cut, similar to a pork loin chop but trimmed & without the bone.

The tenderloin (or fillet) is a long, thin piece of muscle found on the inside of the ribcage and is part of the loin cut. It's a prized cut, super tender and low-fat, and can be cooked whole or cut into small medallions or butterflied and pan fried quickly for a juicy result.

Great barbecued, grilled or pan fried. The bone adds extra flavour and helps slow the cooking time, preventing them from drying out. Can be prepared with rind on or off depending on your preference.

In America's South, there are an almost endless variety of styles in which ribs are prepared. As far as technique goes, it's just a simple 3 hour bake, 2 hours covered, one open. Couldn't be easier.

Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut comes from the rib area of the loin, so it contains a bit more fat which makes it very flavorful. The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb.

Premium loin cut suited to pan frying, grilling or barbequing. Can be prepared with rind on or off depending on your preference.

Pork loin is a classic roasting cut. Boned and rolled it makes a fantastically juicy and tender roast. You can leave the skin on to get lovely crackling.

Spare ribs are cut from a section just above the belly and are slightly meatier, but still deliciously rich. Great marinated, and perfect for barbequing.

Pork belly is a tender and fatty cut that is extremely versatile, prized for curing and turning into bacon. Slow-roasted pork belly is a sumptuous weekend treat with the skin grilled to crackling. Or why not try slicing the belly and crisping it up in a hot pan.

Pork belly is a tender and fatty cut that is extremely versatile, prized for curing and turning into bacon. Slow-roasted pork belly is a sumptuous weekend treat with the skin grilled to crackling. Or why not try slicing the belly and crisping it up in a hot pan.

A great steak for quick grilling, barbecuing or pan frying. Perfect for homemade schnitzels.

Pork legs are low in fat and can be quite dry when slow-roasted. Many are cured to make ham. Cooking the meat on the bone will help to keep it moist and produce lovely juices that you can use for gravy, like in this delicious roast pork leg recipe.

Pork leg is traditionally a roasting cut, but given the right treatment it can work in a range of other recipes, including delicious Asian-style stir-fries.

Similar to a loin cutlet, except cut from the forequarter. Commonly available with the rind removed.

The pork Scotch fillet is a heavily marbled cut of meat from the shoulder and it's usually cooked slow as a roast because the fat keeps the meat very moist.

Pork shoulder is a relatively tough and inexpensive cut of meat layered with fat that comes from the pig's shoulder region. Rolled Pork Shoulder has been boned and rolled.

Larger chop, great for barbecuing or grilling. Try barbecuing with a marinade, seasoning or rub for best results.

Extremely versatile prime cut, sliced from Pork Tenderloin. Exceptionally lean and tender, a 'go to' cut for healthy meal options.

Also known as rashers, belly slices are perfect stir-fried, cooked best over high heat and a short cooking time.

In order to get the best roast hock, the ideal method is to simmer beforehand to remove excess fat and ready the skin for roasting.

'Sizzle steaks' otherwise known as 'minute steaks' range from 1-1.5cm in thickness and are perfect for a quick and easy meal.