Pork was traditionally the "poor mans meat" which stems from when all working class families would raise a pig through the spring and summer then kill it in the autumn for consumption during the winter months. Some joints were pickled in brine others were dry cured for bacon. Fortunately pork is having a resurgence in popularity due to the fact that Veal has suffered from the publicity surrounding the chained up milk fed calves from the large producers, and that pork is more than an adequate substitute for veal. Pork is killed at six to nine months old and then butchered. The old saying of "nothing wasted on a pig" is still true today, although the brawn made from pigs heads is not as popular as it once was. Most of the unpopular cuts are now minced and used in sausage production. Pork meat should have a pale pink flesh with a creamy white fat.

Cuts of Pork

 

 

Belly
This is the area from where streaky bacon rashers are obtained from. As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting. Often sold boned it can also be stuffed and rolled.
Chump
Chump is usually sold in the form of chops and steaks, although you can buy small joints of this cut. Suitable for frying, grilling and roasting, it's medium priced cut of pork.
Collar or Neck End
Collar can be cut into chops, steaks, diced pork and mince. It's slightly fatty and doesn't dry out easily making it suitable for longer periods of cooking. It is also cured for bacon boiling joints. One of the economical cuts of pork/bacon.
Feet/Trotters
Possibly the cheapest cut, it has fallen out of favour over the past 30 years in any countries although some high class restaurants are bringing it back to their menus.  Suitable for slow moist cooking.
Head
In many countries in the west, the head is looked down upon and very rarely used except for the making of brawn types of recipes. However as it's very cheap, it shouldn't be overlooked especially in the making of stocks and soups.
Hock
Hock is almost always sold smoked. A cheap cut of pork, it requires a longer cooking period and is suitable for use in soups, stews and braised dishes where it adds richness and flavour.
Leg
The leg is considered to be the premium pork joint. Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon.
Loin
The loin runs across most of the back of the pig.  This is where many bone-in chops come from as well as joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky. Most of the cuts are all mid-priced although larger roasting joints from this area are more expensive.
Ribs
Because there is a lot of bone in the ribs area, this cut is relatively cheap cut to buy. This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting.
Shoulder
Although shoulder is a relatively cheap cut, it is suitable for roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages.