Cuts {pork} are ham hocks, pork shoulder, roast, Boston butt, loin, chops, crown roast, shoulder butt, spareribs, or tenderloin. Pork can be cured pork, ham, sausage, scrapple, bacon, or Canadian bacon.
uncured pork {fresh pork}.
bacon, frankfurter, or ham {cured pork}.
pig intestines {chitterling}.
pork loin {crown roast}.
pig upper side {fatback}, salt cured.
pig feet bones {pig's knuckle}.
fried pork liver mush {scrapple}.
pig uterus {sowbelly}.
young pig {suckling pig}.
smoked and salted pig back and sides {bacon}.
smoked and salted pig back and sides {Canadian bacon}.
thin sliced fried or broiled bacon {rasher}.
Pig hind-leg thigh meat {ham, food} can be dry smoked {Virginia ham}, cured {Kentucky ham}, or cooked and marinated in salt water {canned ham}.
cured pork shoulder {picnic ham}.
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Date Modified: 2022.0225