• There are five basic cuts of swine known as the "primal cuts."pork meat image by Maria Brzostowska from Fotolia.com
  
  There are five basic large cuts, known as primal cuts, that come from the swine--also known as pig or hog. It is from these five primal cuts that all variations of pork meat products are derived. While a whole carcass can be purchased from a butcher, small cuts are easier for the home cook.
  
  

Ham

• The ham primal cut is the hind leg from rump to hock. Ham can be purchased cured or smoked and even cooked. It is a large portion of the swine, taking up 22 percent of the total carcass weight. The cut lends itself well to all forms of cooking, often included as popular staples for holiday meals. Ham steaks are also cut from the ham primal cut.
  
  

Loin

• The loin cut is the upper center portion of the swine from front quarters to hind quarters. From this primal cut, a variety of small cuts are produced. Just underneath the rib cage, the loin itself is removed, and from this comes the full pork loin and chops such as the blade, rib and sirloin. Baby back ribs are cut from the loin primal cut. The loin cut, which can be separated into two different cuts (ribs and loin), is the only cut considered to be a single primal cut.
  
  

Belly

• The belly primal cut contains the cuts that are turned into bacon (often smoked) and pancetta (rolled, seasoned and not smoked). The larger ribs are also in this primal cut, known as spareribs. These are often braised before grilling. The belly cut can also be rolled and formed into smaller steaks.
  
  

Shoulder Butt

• The shoulder/butt primal cut is the upper portion of the front leg. This cut is also known as the "Boston Butt" even though the cut is from the front portion of the swine. The shoulder cut is well marbled and lends itself well to ground pork and sausage. The full cut can be used in moist cooking, such as braising to help breakdown its connective tissues.
  
  

Picnic Shoulder

• The Picnic Shoulder is the lower portion of the front leg. While it has more fat than the shoulder butt cut, it can be cooked much like a ham. Steaks can be cut from this primal cut and work well on the grill. Picnic shoulder works wells with the low and slow method of cooking, barbecue, and is most often used for pulled pork dishes.