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Ground pork is a versatile, unseasoned meat staple produced by grinding various pork cuts, most commonly the shoulder and loin trimmings.
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Pork baby back ribs are a popular, tender, and lean cut of meat taken from the upper rib cage of the hog, specifically where the loin meets the backbone.
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Pork spareribs - is a tender cut of meat taken from the lower portion of the pig, specifically the belly and breastbone. They are characterized by their fat and meat content, often considered more flavorful and less expensive than baby back ribs.
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Pork liempo is the Filipino term for pork belly, a popular cut of meat known for its rich, alternating layers of fat and lean meat.
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Pork shoulder or kasim - is a versatile, affordable, and flavorful cut from the upper front leg of the pig. Known for its balance of lean meat and fat. It remains moist and tender due to its connective tissue, making it great for braises, stews, and roasted pork.
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Pork collar - is a well-marbled, boneless, and tender cut from the upper shoulder, known for its rich flavor and high-fat content. It remains juicy even when cooked to high temperatures, making it perfect for steaks, charcuterie, or pulled pork.
