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A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle region on an animal.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.