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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.

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.

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.

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.

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

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.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

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.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

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

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

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 blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.