As a cut, ham is divided into two parts: the rump and the shank. The rump is higher up on a pig and typically fattier. The shank is the lower part of the ham and is often tougher and less fatty.

There are four feet to each pig, and the average meat eater will eat almost 30 pigs in their lifetime. So why don't we see them more? Well, one needs to know where to look.

But eating smaller portions of red meat — meaning beef, pork and lamb — and opting for lean cuts can help you keep your saturated fat intake in the low range.

In reality, hog jowl is a portion of the pig’s cheek that’s kinda similar to bacon in composition, with meat layered between fat strips. When you slice it up, it cooks crispy.

Pork belly refers to the raw, unsmoked, and uncured whole slab of meat cut from the pig's underside. ... Food & Wine is part of the Dotdash Meredith publishing family.

Hog’s head is also used in this 1943 recipe for scrapple: 2 cups of cooked ground pork – made from hog’s head, plus pig’s feet, liver and heart; 1 quart water; 1 ½ cups wheat cereal or ...