Pork Pigue vs. Pork Kasim: What’s the Difference and When to Use Each

If you’ve ever stood in front of the meat section wondering, “What’s the difference between pork pigue and pork kasim?” — you’re not alone. These two cuts are staples in Filipino cooking, and while they might look similar at first glance, they each bring their own magic to the table.

Whether you’re planning to make adobo, sinigang, or lechon kawali, knowing which one to use can take your dish from “okay” to “absolutely perfect.” So let’s break down the delicious details.

Getting to Know the Cuts

Let’s start with where they come from:

Pork Kasim (also known as the shoulder butt) comes from the upper front leg and shoulder area of the pig. It’s a hardworking muscle group — which means it has a nice balance of meat, fat, and connective tissue.

Pork Pigue (sometimes called the ham or rear leg) comes from the hind leg of the pig. It’s a leaner, firmer cut, with less fat but a more compact, meaty texture.

Both cuts are flavorful, but their textures and fat content make them shine in different types of dishes.

Pork Kasim: The All-Around Favorite

Think of pork kasim as the “best friend” of Filipino comfort food. It’s the cut you’ll find in classics like adobo, menudo, afritada, and sinigang — all dishes that benefit from slow, flavorful simmering.

Because kasim has just the right amount of fat and collagen, it becomes incredibly tender and juicy when cooked over low heat. That marbling also adds a rich, savory depth that makes sauces cling beautifully to the meat.

Best for: stews, slow-cooked dishes, barbecue, and roasting.
Pro tip: When grilled, kasim’s fat renders perfectly, giving you that smoky, crispy edge everyone loves.

Pork Pigue: The Leaner, Meaner Cut

Pigue, on the other hand, is leaner and tighter in texture, which makes it great for recipes where you want the meat to hold its shape. It’s the go-to cut for tocino, hamonado, and pork steak, or even when making sliced roast-style dishes.

It’s also excellent for oven roasting or pressure cooking, as the lower fat content allows for cleaner flavors and firmer slices. If you prefer something less oily but still flavorful, pigue is your best bet.

Best for: roasting, tocino, hamonado, and sliced pan-fried recipes.
Pro tip: To prevent it from drying out, marinate it well or cook it with a little added fat or sauce.

Quick Comparison

Pork Kasim comes from the front shoulder area of the pig, while Pork Pigue is cut from the hind leg. Kasim has more fat and marbling, giving it a tender, juicy texture that’s ideal for stews, adobo, and grilled dishes. Pigue, on the other hand, is leaner and firmer, perfect for recipes like tocino, hamonado, or roasts where you want the meat to stay intact.

In short:

Kasim = Juicy, flavorful, perfect for slow-cooked or grilled dishes

Pigue = Lean, meaty, great for marinated or oven-cooked recipes

When it comes to pork, it’s all about what you’re craving.
If you want something rich and melt-in-your-mouth, go for kasim.
If you prefer lean, meaty slices that still pack flavor, pigue is your match.

Both are equally versatile and deeply flavorful in their own ways — and with a little creativity, you can make either one shine in your next home-cooked meal. So next time you’re at The Fat Butcher PH, you’ll know exactly which cut to grab — whether you’re prepping for a hearty adobo night or a Sunday roast feast.