Brillat-Savarin, the famous French gourmet, popularized the phrase “Tout est bon dans le cochon”, asserting that every part of the pig is good to eat. For more insight into his perspective, here’s a brief guide on the origins, uses and cooking methods of each pork cut. Our guide to pork cuts should prove Brillat-Savarin right, because when it comes to pork, every part is the best part!