Pork Cuts Chart: Guide to Primary & Secondary Cuts for Cooking & Butchery #3677089 (License: Personal Use)

This infographic outlines the standard primal and subprimal cuts of pork used in culinary and butchery contexts, including head, jowl, neck, Boston butt, picnic ham, loin, spare ribs, bacon, leg (ham), hock, and back fat. Each labeled section corresponds to common preparations-e.g., loin for chops, leg for cured ham, and belly for bacon. The clean, monochrome design emphasizes clarity and educational utility.

Used on food blogs, culinary education sites, butcher shop websites, and recipe hubs to help users understand meat selection, cooking methods, and sourcing. Matches user intent for learning, meal planning, or purchasing guidance.