We are currently making changes to our site to better your online experience. 

Pork Cuts

Our Selections

Hog Heaven

Pork Tenderloin

Product currently only available in store.

Pork Chops

Product currently only available in store.

Regular Sliced Bacon

Product currently only available in store.

Ham Bacon

Product currently only available in store.

Pepper Sliced Bacon

Product currently only available in store.

Buy & Order Online

View Our Shop

We have endless amounts of meat options all guaranted to be 100% local and fresh.  Browse our store to see our full selection.

Do you know what you’re buying?

At Wiatreks we not only want our customers to get the best quality meats, but we also want to educate you on what your buying. Follow our pork diagram below to make the right selection for your next meal.

1- LEG

The pork leg also referred to as the “ham”. While it can be sold and cooked in many different ways, it’s arguably most well known for being cured. This is what prosciutto and jamon serrano are made out of!

COOKING METHODS

Cure, Roast, Smoke

2- LOIN

From the pig’s back, this cut of meat is super tender and extra lean. It’s split into three main sections: the blade end, sirloin end, and the prized center portion. This is where you’ll find cuts for loin chops, rib chops, tenderloin, and baby back ribs. This area has a pretty mild flavor, so don’t be shy with seasonings, rubs, or marinades.

COOKING METHODS

Grill, Pan Fry, Roast

3- SHOULDER

Sometimes called the ‘butt,’ which refers to the ceramic container used early in U.S. history to store the pork shoulder in-ground to keep it cold. Layered with lots of fat, it’s great for slow roasting for fall apart tenderness.

COOKING METHODS

Grill, Roast, Slow-Cook, Smoke

4- BELLY

What part of the pig does bacon come from? Usually, the belly! This is due to its high-fat content. This cut is also great for slow roasting and braising, to really bring out its tender texture. This is also where you find spare ribs.

COOKING METHODS

Braise

5- PICNIC SHOULDER

Located right below the shoulder. A tough cut, so cook it low and slow to really render that fat into the mouth-watering texture.

COOKING METHODS

Braise, Slow-Cook, Smoke