Blade Shoulder Also known as the Shoulder Butt. This is a one of the fattier cuts of pork. Cuts from this area include: blade roasts, blade steaks, Boston butt and ground pork.
Arm Shoulder Also known as the picnic shoulder. This is the leg part of the shoulder and it is a fairly fatty area. Cuts from this area include: pork shank (or hocks) and picnic roasts. Both are sometimes sold smoked.
Loin This is one of the leanest areas of pork it is also where most pork chops come from. Cuts from this area include: center-cut pork loin roast, pork tenderloin, boneless loin roast, loin chop, rib chop, sirloin chop, blade chop, baby back ribs and country-style ribs. Canadian-style bacon is made from meat from the loin area.
Side/Belly Another fairly fatty area. This is where spareribs come from. The belly is also used to make salt pork and bacon.
Ham/Leg This area is fairly lean and it's where the famous country-cured hams come from. Some common cuts are: bone-in fresh ham, sirloin pork roast, top leg roast, shank, fresh boneless ham roast, smoked ham, fresh ham steaks and pork scallops.