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 belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in American, British, Swedish, Danish...

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

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 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...

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...

A pork steak, also called pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without...

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, less commonly, fatback. Salt pork typically resembles uncut side bacon, but is...

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...

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...

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...

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...

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....

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...

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...

prepared from pork jowl or cheeks. Its name is derived from guancia, meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes...

red-cooking pork belly. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean...

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...

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...

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...

as a pettitoe, is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in 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...

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...

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...

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...

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

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...