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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.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

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

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