Buy pork online

Pork for the Grill, Pan, and Oven

From classic pork cutlets to juicy chops, spare ribs, secreto, and pulled pork: pork is one of the most versatile meats there is. Depending on the cut, the fat content, marbling, and meat texture vary significantly—and so does the best way to prepare them.

If you’d like to buy pork online from Kreutzers, you’ll find not only classic cuts but also various pork breeds and origins. Using the tiles above the product selection, for example, you can choose between German House Pig, Duroc, Elsenbach Pasture-Raised Pig, Gran Parino, and Iberico pork.

Which pork goes best with which dish?

When it comes to pork, it’s worth deciding on the desired preparation method first. A lean fillet requires a different approach than pork neck, pork belly, or pork ribs.

The classic cuts of pork range from tenderloin and chops to shoulder and neck, all the way to belly and shank. The best cooking method depends primarily on the fat and connective tissue content of each cut.

Pork tenderloin, schnitzel, and pork chops

Pork tenderloin is one of the most tender and leanest cuts. It’s ideal for medallions, pan-seared dishes, or grilling. Since it contains little fat, the meat shouldn’t be cooked for longer than necessary.

Schnitzel made from the top round is also a classic. Because it’s cut thin, it cooks quickly and is great both breaded and plain.

Pork chops often include the bone. Together with the fat rim, this gives them a different character than the leaner fillet. Chops are therefore particularly well-suited for pan-frying and grilling.

If you’re generally looking for meat on the bone, you’ll find more cuts under “Meat on the Bone.”

Pork Neck, Spare Ribs, and Pulled Pork

For BBQ and “low & slow” cooking, cuts with a higher fat marbling are particularly well-suited. Pork neck and shoulder have more fat and connective tissue than tenderloin or schnitzel and are therefore ideal for longer cooking times.

Pork neck and shoulder are classic cuts for pulled pork. Spareribs are also cooked for an extended period at a moderate temperature until the meat becomes tender.

In addition to classic ribs, Kreutzers also offers marinated varieties and larger party boxes for BBQ gatherings.

Pork Belly and Special Cuts

Pork belly combines meat, fat, and—depending on the cut—rendered skin. This makes it ideal for roasting in the oven until crispy, grilling, or slow cooking. Pork belly and bacon are also used to make numerous processed specialties.

One example is pre-sliced bacon, which is perfect for breakfast, burgers, and barbecues.

Special cuts like “Secreto” are also exciting for grill enthusiasts. This heavily marbled cut is particularly well-known from the Iberico-Pork and is grilled or pan-seared briefly over high heat.

Domestic pig, Duroc, or Iberico?

It’s not just the cut that influences the character of the pork. Breed, origin, diet, and fat distribution also play a role.

Duroc is particularly known for its visible marbling. This distinguishes Duroc cuts from pork bred to be very lean.

Iberico comes from the Iberian pig breed and is also known for its high proportion of intramuscular fat. There are different quality and feeding categories for Iberico—so you shouldn’t assume that every Iberico-Pork was fattened exclusively on acorns.

In addition, Kreutzer carries German House Pork, Elsenbacher Pasture-Raised Pork, and Gran Parino. Since these product categories are already accessible via the tiles above the product range, you can use them to specifically select the desired origin or pig breed.

Origin and Quality of Pork

When it comes to pork, it’s not just the breed and cut that matter. Housing, feeding, origin, and processing can also influence texture, fat content, and flavor. That’s why Kreutzers works with select breeders, manufacturers, and producers and inspects the products offered at various stages of the supply chain.

Conditions vary significantly depending on the type of pig. The Elsenbacher pasture-raised pig, Duroc, Iberico, and classic domestic pig each have their own specific conditions regarding origin, rearing, and feeding. You’ll therefore find the specific details listed directly with each product.

Kreutzers’ approach to quality also includes a mindful approach to the entire animal. Products that are not sold fresh in a timely manner can be flash-frozen before reaching their best-by date and offered as “frozen-fresh” (TKF). This allows perfectly good meat to be used for longer instead of being unnecessarily discarded.

Pork Steak or Low & Slow?

Not every cut of pork needs to be cooked for hours. More heavily marbled cuts, in particular, are just as easy to prepare as a steak.

The following cuts, for example, are ideal for quick pan-searing and grilling:

• Pork tenderloin
• Pork chop
• Secreto
• Kachelfleisch
• Pork steaks from the loin or neck

The following cuts are suitable for longer cooking times:

• Spare ribs
• Pork neck for pulled pork
• Shoulder
• Pork cheeks
• Pork belly
• Larger cuts for roasting

This makes pork suitable for both a quick dinner and a full day of barbecuing.

Cooking Pork Properly

When preparing pork, always choose a method that suits the cut. Filet and secreto benefit from high heat for a short time, while neck, ribs, and other collagen-rich cuts require significantly more time.

For food safety, the Federal Center for Nutrition recommends heating pork to 70 °C at the center for at least two minutes. It’s also particularly important to handle raw meat hygienically and avoid cross-contamination.

Here’s a rough guide for different dishes:

• Pan-frying: tenderloin, schnitzel, pork chop
• Grill: chops, neck steak, secreto, pork belly
• Oven: pork belly, roast, pork knuckle
• Smoker: spare ribs, neck, shoulder
• Casserole: pork cheeks and other cuts rich in connective tissue

You can find more ideas for meat dishes in the Kreutzers recipes.

From pork to sausage and ham

Pork isn’t just a source of fresh cuts of meat. Bacon, salami, ham, boiled sausages, and grilled sausages are also among the classic pork products.

If you’re looking for processed products to complement pork tenderloin, pork chops, or BBQ cuts, you’ll find a wide selection in the Sausages & Ham section at Kreutzers.

For a barbecue, you can also combine pork with beef—for example, with steaks or burger patties.

Order Pork Online

Whether it’s pork cutlets for the skillet, pork chops for the grill, Iberico Secreto as a special cut, or spare ribs and pork neck for your next BBQ: At Kreutzers, you can order pork online and select specific cuts and pork varieties.

Use the tiles above the product range to discover different origins and breeds, or choose based directly on your planned preparation method. This way, you’ll find the perfect cut—from lean pork tenderloin to heavily marbled BBQ cuts.