How to Tell the Loin on a Market Hog

The loin of a market hog essentially corresponds with the pig's back. Comprised of the blade end, the sirloin end and the center portion, the loin has been dubbed the tenderest of meat to be eaten off the hog. Canadian bacon, back ribs, crown roast and tenderloin all come from this section of the hog. Other than the blade end, which is higher in fat, the loin cuts tend to dry out, therefore requiring extra monitoring when being cooked.

Instructions

    • 1

      Locate the tail bone, or coccygeal vertebrae, right where the tail meets the rump.

    • 2

      Probe for the flat foccae of the scapula bone on either side of the pig. These projections are where the shoulder meets the hock, i.e. the upper leg.

    • 3

      Follow the ribs extending from the thoracic vertebrae -- behind the neck -- down to the belly. Return halfway to the spine. This forms the loin's lower boundary on each side.

    • 4

      Use anatomical landmarks like shoulder, hocks, tail and ribs to provide a general demarcation of the loin section.