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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.

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 type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A cut of pork taken from the fresh pork side of the flank area. This cut can be sliced and sold fresh, but is more commonly smoked, cured, sliced and then sold as bacon.

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.

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.

Pork that contains 25% fewer calories and 33% less fat than the pork that is described in the USDA handbook, Composition of Foods, 8-10.

The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.

Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A very thin edible covering, either natural or some form of a synthetic, that is used to enclose ground meat and other ingredients that have been processed into a sausage product.

A type of sausage consisting of fresh ground pork that is seasoned with sage and pepper. It is uncooked and marketed as links, patties, or in a bulk form.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.