Head – Rich, fatty & greasy in texture. It is commonly cooked to make brawn (head cheese), stocks and soups
Belly – Pork Belly is stomach portion which contains high-quality protein from the lean cuts. It is uncured, un-smoked and un-sliced bacon
Ham – It is from Pig’s hind leg which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams)
Spare Ribs – It is a cut from lower portion of pig especially from the belly and breastbone, behind the shoulder, and include 11 to 13 long bones.
Ribs – The ribcage of meat & bones together is cut into usable pieces, prepared by smoking, grilling, or baking.
Lion – It is cut of meat created from the tissue along the top side of the rib cage
Butt – Cut of meat from upper part of the shoulder on front leg. It is used as stew meat.