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Phần thịt nằm ở gần sống lưng chân trước và ngay sát miếng thịt thủ, nên có phần nạc nhiều, xen lẫn với phần mỡ, đồng thời có độ trơn mềm.
Thịt vai lợn có lợi khi nấu chậm và lâu làm mềm thịt và tan mỡ. Các phương pháp nấu ăn tốt nhất cho vai lợn là om hoặc hầm, nhưng cũng có thể được chiên, nướng hoặc chế biến thành thịt lợn xay.
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