The most prime cut of the pig, the whole loin includes many individual cuts. Starting on the shoulder end lies the country rib roast: part shoulder, part chop. The center-cut loin, the most recognizable cut in the butcher case, is available bone-in, boneless, and cut into chops. Our top seller, the porterhouse or T-bone, connects to the back end of the loin and includes the coveted tenderloin. Medallions, loin bacon, back fat, skin, and even the baby back rib come from this most tender and juicy top section of the pig.