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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.

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.

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

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

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.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

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.

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.

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.

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.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

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.

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.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

A chemical substance, also referred to as potassium nitrate, that is used in the kitchen to preserve meat.

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.

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

A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied.

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.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.