The leanest pork roast, can be dry so cook correctly
(will also have crackling).

A very lean pork steak, best fried. Needs to be cooked
in its juices. Also good to marinate.

Pork steak when boneless. A good chop to grill, roast or fry.
Not as lean as a leg steak, but very tasty.

Your traditional spare ribs. Cooked in a rack or single, great for marinating. These need to be roasted slowly and long 1 ½ - 2hrs. Lovely finished on the BBQ.

A very lovely cut of pork. To be roasted slow and long. Stays nice and succulent, delicious. Season well.

The traditional pork roast, comes with or without the bone. Has good crackling. This is your pork chop cut single roast, grill or fry.

This cut is the eye of the loin. Can be pan fried quickly, stuffed or rolled.

The leanest cut of pork and the most tender. This cut is to be cooked quickly, can also be butterflied and bashed thin to roll and stuff. You can use this cut for a multitude of things: stir fry, kebabs, curries, medallions, in soups and warm salads.

(With or without the bone) this makes a delicious slow roast (4-8hrs). When cooked you can shred meat away from the bone. Can also come with the spare rib attached.

A very good chop to slow roast or stew. Good marbling for
long slow cooking. Can also be boned and cubed for kebabs.

An old English cut of pork. Delicious when cooked well.
Needs a very slow cook at 140°C, good crackling.

The trotter is good for making rich stock/gelatine.
Good for soups.