Our Pork is from local farms in Abbotsford. It has no added hormones
or antibiotics and fed strict vegetarian diets.

 PREMIUM CUTS:
LOIN CUTS:  loin roast (bone-in or boneless), loin chops
(bone-in or boneless), butterfly chops (bonless), tenderloin,
baby back ribs, sirloin roast, sirloin steaks, peameal bacon

The loin (back of the carcass) is the most tender and expensive part of the pig.
 Attached to it are the back ribs, and tenderloin.  Once these are removed, the
remaining muscle is divided into three parts:  (1) the rib or blade, closest to
the shoulder;  (2) the centre cut;  (3) the sirloin end, closest to the leg. 
The loin is tender and lean and best cooked by dry high heat
(such as roasting, grilling or pan-frying) to an internal temperature of no
more than 150F (65C), leaving the meat slightly pink and still juicy.


ECONOMICAL CUTS:
SHOULDER CUTS:  shoulder butt (blade) roast, shoulder blade chops,
stewing pork, picnic roast

A shoulder cut contains the highest level of fat, making it ideal for sausages
 and slow-braising.  It consists of two parts:  the blade (butt) portion, closest
to the loin, is tender enough for dry roasting and fatty enough for braising;
the picnic cuts are often made into chops or ground.

LEG CUTS:  ham roast (fresh, smoked, bone-in or boneless),
cutlets (shnitzel)

The plump hind leg, or ham, is commonly smoked, cured (for prosciutto)
 or sliced into luncheon meat.  It is usually sold whole or cut into three:
inside, outside and tip.  Ham is lean, so it is best cooked by dry heat,
such as roasting or frying.

BELLY AND VARIETY CUTS:
spareribs, belly (fresh, cured or smoked as bacon), foot and hock, tail

The belly, or underside, includes side ribs, from which spareribs
are cut, as well as side bacon, pancetta (italian-style bacon) and salt pork.