Pork cuts
Factsheet
Cut prices (2015 average)
Description: Pork is the term used for meat from domestic pigs, including processed products
such as bacon, ham, gammon and sausages. Pork is the most consumed meat in the world,
despite its consumption being forbidden in some cultures. Demand for pork is particularly high in
China and Europe.
Loin (UK): EUR 4.79/kg
Pigs can be slaughtered at various different ages and can be separated into three different
categories.
Shoulder (US): USD 2.43/kg
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Tenderloin (the Netherlands):
EUR 14.02/kg
Ham (France): EUR 2.26/kg
Piglets, which are 1.5 to 3 months old
Fattening pigs intended for bacon and pork, which are 4 months to 1 year old
Older pigs such as boars (uncastrated male pigs) and sows (female pigs)
Belly: (UK): EUR 3.42 /kg
Spare rib (US): USD 3.79/kg
After slaughtering, the pigs head, feet and skin are usually removed. The body is then cut into
two halves which are washed thoroughly in hot water, then cooled down in order to aid the
deboning and cutting process. The carcass is then divided into primal cuts, which are cuts initially
separated from the carcass during butchering.
Pork can be consumed both as fresh meat or cured over time. Pork can be dry cured, by rubbing
salt and spices into the meat’s surface, or wet cured, where the meat is soaked for up to six
weeks in a brine solution that contains water, salt, sugar and spices. Dry cured meat is the most
common as it is more practical and less time consuming.
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The tenderest cuts of pork are from the rib and loin as these areas do the least work.
Types of cut:
Cut
Datagain code
Description
French Translation
German Translation
Loin
9W15, BJ26
Pigs are bred to have long loins so they can have 17
ribs. The entire loin is usually roasted.
Longe
Schweinerücken
Tenderloin
OY22, BH37, 9W18
The tenderloin is taken from the rear of the loin. This
is the tenderest part of the animal as these muscles
aren’t worked.
Filet
Lendenstück
Shoulder
9W20, BJ07
The shoulder is a tough cut and as a result is typically
cured or smoked. Main uses include sausage meat
and ground pork.
Épaule
Schulter
Blade
8M16
Taken from the shoulder. Contains bone and several
muscles. Usually prepared by braising, grilling or pan
frying.
Palette
Klinge
Ham
BJ06, BH02, ZG32
Taken from the back leg of the animal, hams can be
fresh, smoked or cured. Fresh hams are usually
roasted.
Jambon
Schinken
Spare ribs
9W19
Taken from the belly side of the ribs where they join
the breastbone. Most commonly grilled slowly at low
temperatures or braised.
Côtes Echine
Spare Ribs
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FACTSHEET CATEGORY - MEAT/LIVESTOCK
Belly
MW26 , BH10, BJ21
Bacon and pancetta are taken from the belly. Meat
taken from the belly can also be roasted, rolled or
cut into steaks.
Poitrine
Bauch
Neck
OY07, OY08
The neck of pork can be used for a number of
different cuts. Meat from the neck is less fatty and
when cooked for a long period of time doesn’t dry
out.
Échine
Hals
Leg
MW22, 8M23
Cuts from the leg are usually cured then cooked to
make ham but can also be cut into roasting joints or
steaks.
Jambe
Bein
Jowl
OY18
Taken from the cheek, jowl is most commonly used
in making sausages. It can also be cured and made
into bacon.
Joue
Backe
Trimmings
OY21, BZ24
Leftover meat once the primal cuts are taken.
Typically ears, feet and tail.
Trimmings
Besatz
Price influencing factors:
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The majority of pigs are fed on feeds such as wheat, oats and maize, the cost of which contributes 55-65% to the typical price
of a pig. This means that pork prices in particular are heavily influenced by the price of grains and meals.
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Disease in the pig herd can influence prices as restrictions on the movement of pigs can be imposed. If certain diseases are
detected it can result in large numbers of pigs having to be culled which reduces the supply of pork. Negative publicity and
food scares can also lower the demand for pork.
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Factors such as new welfare initiatives, import or export restrictions, government storage or production incentives can affect
production and trade and, therefore, affect the price of pork.
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