Pork Loin:Hogs are bred to have extra long loins, so they can have up to 17 ribs — unlike beef and lamb which have 13. The entire pork loin can be roasted, or it can be cut into individual chops or cutlets. The tenderloin is taken from the rear of the pork loin, and baby-back ribs come from the upper ribcage area of the loin.
Above the loin is another section of fatback which can be used for making lard, salt pork, or added to sausage or ground pork. Next page >>