The consumer has been given a valuable tool with the information provided on on-package product labels.  You can find information on the kind of meat you are buying; the primal the retail cut is from; the size, thickness, and whether it is a bone-in or boneless product.

HOW MUCH DO I BUY?

We all have wondered just how much pork is a serving.  Health Canada states that a serving is roughly the size of a deck of cards or 100 grams.  The amount of pork you buy depends on how many servings you need and whether it is bone-in or boneless.  A good rule of thumb is to allow 1/4-1/3 lb (125-160g) per person for boness cuts and 1/3-1/2 lb (170-250g) for bone-in cuts.  For side or back ribs, allow 1/2-1 lb (250-500 g) per serving.

HOW MUCH DO I SERVE?

 A side of pork consists of four main wholesale areas, called primals:  Loin, Leg, Shoulder and Belly.

Primal	Characteristics		Cuts
LOIN	This is the most tender and lean and yields the premium-priced pork cuts.  It is divided in three sections:  the rib (closest to the shoulder); the centre; and sirloin.		roasts, chops, cutlets, tenderloin,  back ribs, cubes and strips.  Usually cooked by dry heat method.
LEG	Leg cuts are very lean and more economical than the loin.  The leg may be sold as a whole roast, or a half.  It may also be sectioned into three muscle cuts: the inside; outside; and leg tip.		roasts, chops Can be cooked by dry heat method, but best suited to moist heat methods.
SHOULDER	The most economical of all retail pork cuts.  Divided into two sections:  picnic and blade.  May be boneless or bone-in.		roasts, chops, steaks, cubes or ground pork. Best cooked using moist heat method; can also be used using dry heat.
BELLY	The belly is the source of side ribs, bacon and Very flavorful. and meaty processed pork products (wieners, deli meats).		ribs, bacon