What are the 4 types of pork?

The Four Main Cuts of Pork and What They’re Used For

When a pig is butchered, it’s divided into large sections called primal cuts. These are the foundation for nearly every pork product you’ll find at the market. While there can be up to six primal cuts depending on how the meat is divided, four stand out as the most common: the shoulder, the loin, the belly, and the leg.

The shoulder, often split into the blade and picnic portions, is a heavily worked muscle, which means it’s packed with flavor and marbling. That makes it ideal for slow cooking—think pulled pork or stews. Next is the loin, one of the most tender areas. This cut runs along the pig’s back and gives us chops, tenderloins, and even roasts. Because it’s so lean, it’s best cooked quickly over high heat or roasted just to the point of doneness.

Then comes the belly, a richly marbled section that’s home to bacon and spare ribs. When cured and smoked, it transforms into some of the most beloved pork products—bacon being the star. And finally, the leg, which becomes fresh ham or, when cured, the classic holiday centerpiece: smoked ham. This cut is larger and leaner than the shoulder but still full of robust flavor.

While these four are the primary cuts sold wholesale, other parts like the head, feet, and tail are also used, especially in traditional and regional dishes. From tacos al pastor to crispy pork belly and Southern-style hams, each cut brings something unique to the table. Understanding them helps you choose the right meat for your recipe—and appreciate the whole animal a little more.