Pork meat from the leg is preserved by wet (tumbled and infused) or dry curing. Wood smoking aids preservation and creates a distinctive full flavoured ham. It is cooked either with the leg bone-in or bone-out and formed into a log for slicing. Bone-in leg ham makes a fantastic centrepiece on the dinner table when scored and glazed. Careful preparation of the rind with olive oil, coarse salt and glaze will result in a crunchy and succulent taste sensation. 

As the name suggests, pork tenderloin (also called pork fillet), is the most tender and lean cut of pork. Unbeatable as an entrée or main meal served with roasted veggies or apple salad. For a no-fuss quick meal, marinate overnight in a honey and garlic sauce then lightly pan fry or bake. Thickly slice and garnish with a little of your favourite fruit chutney.

Shortcut bacon is sourced from the top eye loin. Leaner than other bacon cuts, it is in low fat and great for the diet-conscious. Perfect for brekky burgers, crisped in a frying pan and served with veggies. If you prefer the best of both worlds, middle bacon has the addition of a ‘tail’ that includes tasty streaks of fat. It is the go-to bacon cut and always in demand.

Fatback is the secret taste ingredient in salami, mortadella and many other smallgoods. Rendered down with additional pork fat, it makes lard, valued by cooks in creating short and flavoursome pastries. Animal fat has double the energy of protein and carbohydrates. The healthy amount of saturated fats is around 10% of daily calorific intake.

It's a versatile and economical cut that takes deliciously to roasting, braising, stewing, and slow cooking. A low, moist heat turns the meat so tender and succulent, it just falls away from the bone and practically melts in the mouth. Pork shoulder is the perfect pick for pulled pork widely used in burger rolls and wraps

Pig’s head is most commonly boiled to make brawn, stocks and soups. Brawn is a cold cut of pork sourced from pig’s head and crafted into a terrine or meat jelly. All parts of the head are used, except for the brain, eyes and ears. For soups and stock, simmering helps release flavour from the meat.

These are the main variety of ribs familiar to cooks everywhere. St. Louise-style ribs are simply spare ribs with the hard breastbone and cartilage removed. Baby back ribs come from either side of the backbone above the spare ribs and carry a generous amount of succulent pork and are generally more expensive. All pork ribs are delicious cooked low and slow with a sticky marinade.

Whilst a little different to leg ham in texture, picnic shoulder ham is cured and smoked in the same manner and offers a very similar taste experience. Removal of the rind after an hour of cooking is recommended. Score the underlaying layer of fat through to the meat before a liberal application of your favourite glaze. Apply twice more to ensure a golden taste sensation.

Pork belly has plenty of flavoursome fat layers through it, which is why it is prized for curing and turning into streaky bacon or pancetta. Streaky bacon has become extremely popular as consumers become aware of its rich flavour and the nutritional value of fat. Pork belly can also be cooked fresh and commonly seen on menus as "braised pork belly".

These are under-rated little nuggets of meat marbled with fat that melts away during cooking, so bear this in mind when estimating meal portions. Cheeks are best seared in a frypan then slow-cooked in a stew. Cider works wonderfully as a flavour pairing that ensures a tender and tasty result. Serve on a bed of buttery mashed potatoes, yum.

Full of nutrients from connective tissue, ligaments and muscle, this inexpensive cut of pork is back in vogue. They can be bought fresh or pre-cooked and smoked. When cooked low and slow, whether roasted or in a stew, hocks are a rich and flavoursome meat. Asian spices and a splash of cider and soy compliments this easily prepared meal centre.

The pork knuckle is located at the end of the leg before it becomes the ankle. The back knuckles are usually meatier and work well for roasting or grilling. It's a good source of protein and contains a lot of connective tissue and collagen, which adds all the wonderful flavour and melt-in-your-mouth texture when the meat is slow roasted. 

Shortcut bacon is leaner than other bacon cuts, it is in low fat and great for the diet-conscious. Perfect for brekky burgers, crisped in a frying pan and served with veggies.

Streaky bacon has become extremely popular as consumers become aware of its rich flavour and the nutritional value of fat.

Middle bacon has the addition of a ‘tail’ that includes tasty streaks of fat. It is the go-to bacon cut and always in demand.