The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to...

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces,...

Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing...

A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are...

Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Pork loin may be cut into individual servings, as...

Pork tenderloin, also called pork fillet, pork steak or Gentleman's Cut, is a long, thin cut of pork. As with all quadrupeds, the tenderloin refers to...

portion of the pork shoulder above the standard picnic cut which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin...

A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,...

Pork belly or belly pork is a boneless, fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese,...

Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce...

This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed...

and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British...

Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut side bacon, but is...

bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much...

Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of...

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly...

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the...

a pig roast/whole hog, mixed cuts of the pig/hog, or the shoulder cut (Boston butt) alone are commonly used, and the pork is then shredded before being...

fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin....

Pig tail, also referred to as pigtail and pork tail, are the tails from a pig used as a food ingredient in many cuisines. Pig tails can be smoked, fried...

salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. For cooking, it is often cut into...

pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts...

French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck....

thủ is a similar cold cut dish made around Tết, for New Year celebrations. It is a dish popular in the North and made of pork belly, pig's ears, garlic...

commercial cut of pork, or lamb. Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops...

gwāt; lit. 'row of bones'), and in the cuisine of the Southern United States. In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre...

cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Pork cheek is rubbed with salt and...

slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders...

Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). Fatback...

Porchetta (Italian: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted...