Meat guide · Pork
Pork, generous and versatile
Marbled collar, tenderloin, belly, hock, spare ribs: pork offers cuts for every cooking method and every budget. This guide presents the common cuts and their best uses, for information only.
Understanding the cuts
Understanding the cuts
From the front to the back of the animal, each region gives cuts with a different character. Tap a region to filter, then a card for details.
Front to back
Which cut for which dish?
Which cut for which dish?
Choose the cooking method first: the right cut follows.
Long and low, in liquid: gelatinous cuts turn melting.
A little history
Pork in French cooking
"Everything in the pig is good": the saying sums up pork's place in French country cooking, where the animal fed the household all year through charcuterie, cured meats and one-pot dishes such as potée.
At the fresh-meat counter, prime pork cuts are now cooked far pinker than in the past, while collagen-rich cuts — hock, cheek, belly — remain the kings of long, slow cooking.
Recipes
Related recipes
Recipes for 6, with the butcher's advice on cuts.
In the shop
Ask your butcher
No product in this category can be ordered online yet. The counter prepares to order: call us for a specific cut, weight or preparation.
What next?
Have a cut in mind?
Call the shop, browse the available products, or ask us for a special preparation.
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