There are various ways of cutting pork; different countries have different methods and produce different cuts. Before instructing a butcher, decide on the sort of size you want your roasts, whether you prefer to have mince or require the butcher to make sausages, if you like chops or would rather have large joints. The butcher will have his favourite way of butchering but you should always discuss your needs with him. In Britain there are four meat categories: 1 . Porker : 55–62kg (120–136lb) for small joints on the bone, sold as fresh meat. 2 . Cutter : 64–82kg (140–180lb) trimmed of fat and skin . 3 . Baconer : 90–100kg (200–220lb) cured. 4 . Heavy hog : 100–125kg (220–275lb) trimmed of fat and skin . 5 . Leg : A prime roasting joint that is usually cut into two pieces – the fillet half leg and the knuckle half leg. Whole legs can be boned and rolled by the butcher to the desired size. 6 . Hind loin : or chump Known as chump chops if the bone remains or steaks if it is
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