Although only about half of a pig is edible, (around 28% composed of blood, hair and internal is removed at slaughter, the rest being lost once the carcass is trimmed of fat, bones removed and separated into cuts) how the cuts are divided and named varies by country.
British and American cuts
- Head: can be used to make brawn, stocks, and soups. After boiling, the ears can be fried or baked and eaten separately.
- Spare rib roast and joint/blade shoulder/shoulder butt: the shoulder contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon." It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade.
- Hand/arm shoulder and picnic: can be cured on the bone to make a ham-like product or be used in sausages.
- Loin: can be cured to make back bacon or Canadian-style bacon. The loin and belly can be cured together to make a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat. This high-quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration.
- Fatback: the subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard.
- Belly/side: The belly, although a fattier meat, can be used for steaks or diced as stir-fry meat. Pork belly may be rolled for roasting or cut for streaky bacon.
- Legs/hams: although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).
- Trotters: both the front and hind trotters can be cooked and eaten. They are colloquially known as "pigs feet" in the Southern United States.
- Spare ribs, or spareribs: taken from the pig's ribs and the meat surrounding the bones. St. Louis–style spareribs have the sternum, cartilage, and skirt meat removed.
- Knuckles, intestines, jowls (cheek) and all other parts of the pig may also be eaten.
- Tail: the tail has very little meat, but many people enjoy the flavour. It can be roasted or fried, which makes the skin crisp, and the bone soft. It has a strong flavour.
- Глава, зурла, уши
- Горен бут
- Долен бут
- Prsni vršci
- Leđa (leđna slanina)
- Vrat ili vratina
- Kare i rebra
- File (svinjska pisanica, lungić)
- Prsa s potrbušinom
- Plećka ili lopatica
- Svinjski but (s orahom i salom)
- Prasečí hlava
- Hřbetní sádlo
- Vepřová pečeně
- Panenská svíčková
- Plec (Top scarf, lower shawl and walnut)
- Varkenskop (head) for hoofdkaas (head cheese) and sausage
- Wangvlees for sausage
- Rugspek (back fat) for bacon
- Spiering (Flanders), halskarbonade (Netherlands) for roasted and grilled meat
- Ribkarbonade (rib chop)
- Lende (loin) or haaskarbonade (loin chop)
- Varkenshaas (tenderloin), varkensmedaillons
- Varkensbuik (belly) for speklappen (bacon), buikribben (spareribs) and katenspek (smoked bacon)
- Buikvlees (belly meat) for speklappen
- Varkensschouder (shoulder) (for schouderham)
- Ham for hamlappen (steak) and schnitzel
- Hiel (hock) for maaltijdsoepen (soup)
- Onderpoot (lower leg) for snert (pea soup)
- Staart (tail)
3, 4, 6 and 7 together form bacon.
- Pää (head)
- Kaula (neck)
- Laardi (lard), pekoni (bacon), silava, ihra (fat)
- Etuselkä (chuck steak) - the boneless part is a kassler (cf. sianniska) or neck. Baked sticks, pieces, steaks, roasts, biscuits, sauces, casseroles.
- Rinta (breast)
- Kyljysselkä (rib chop) - sirloin, Fillet and bacon slices. Pork chops. Ulkofilee (sirloin) - for cooking in oven, steaks and sauces.
- Sisäfilee (tenderloin)
Pork's most precious and hardest part. Complete roast, sliced, cut, chopped, grilled.
- Kylki (sparerib)
Pork's greasy part. Sausage, smoked, läskisoosi, sliced, ribs. Bacon as a salted and smoked side dish.
- Vatsa (stomach)
- Lapa (shoulder)
For stewed meatballs, sauces, woked, stewed with root vegetables, carrots, minced meat, cooked in a stove.
- Kinkku (ham)
Silverside, thick flank, sirloin, roast beef. Fried, escaloped, in cubes and strips woked in sauces, as well as in Karelian style.
- Potka (Ham hock)
With Hernekeitto, cooked in oven.
- Sorkka (Cloven hoof)
- Saparo (tail)
- Pointe de filet
- Filet mignon
- Côtes filet
- Plat de côtes
- Carré de côtes
- Travers de porc
- Musetto: groin
- Orecchio: ear
- Capocollo, scamerita or coppa (lonza): muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck
- Carré or arista
- Piedi anteriori;
- Lombata (lonza);
- Prosciutto, coscia or cosciotto: ham/leg
- Zampe or stinchi
- Głowa (ryj)
- Karczek i schab
- Polędwica + (w tylnej części) biodrówka
- Lopatka wieprzowa
- Шея/Sheya (neck) Свиные пятачки (pig snouts)
- Шпик/speck (spinal cut)
- Шейная часть - neck part
- Грудинка - breast
- Корейка - loin
- Корейка - loin
- Вырезка/Vyrezka - tenderloin
- Шпик/speck (flank cut)
- Лопатка/Lopatka (shoulder)
- Лопатка - shovel (front leg)
- Ветчина/Vetchina (ham)
- Рулька/Rulka (shank)
- Нога/noga (leg)
- Canal del cerdo
- Cabeza de cerdo
- Careta de cerdo con orejas
- Costillas de cerdo
- Tocino barriguero con garra
- Hueso del cerdo
- Thịt thủ (head)
- Nạc thăn (tenderloin)
- Nạc vai (Shoulder)
- Cốt lết (cutlet)
- Nạc giăm (lean ham)
- Thịt bụng (belly)
- Sườn heo (ribs)
- Ba rọi (bacon)
- Thịt mông (butt ham)
- Thịt đùi (thigh ham)
- Giò lợn
- Chân giò (ham hock/leg)
- Móng giò (hock)
- Bèo nhèo