pork
Pork that has been cooked by roasting.
Pork that is cooked slowly until it is tender enough to be pulled apart into shreds.
Refers to uncooked pork that has not been cured, smoked, or frozen.
Pork that has been cured by smoking.
Pork that has been minced into small pieces.
Pork, usually from the back, belly, or sides of a pig, that has been cured with salt.
A thin, broad piece of pork cut from a larger portion.
A standard unit or portion of pork.
A cut of pork from the leg of a pig.
A cut of pork from the underside of a pig.
A cut of pork from the side of a pig, between the ribs and the leg.
A cut of pork from the upper part of the front leg.
A tender strip of pork from the loin.
A small piece or amount of pork.
A popular Chinese dish consisting of pork cooked in a sweet and sour sauce.
A small cut of pork, usually including a rib.
A sausage made from ground pork.
A boneless cut of fatty meat from the belly of a pig.
A cut of meat from a pig, from the tissue along the top of the rib cage.
A cut of pork from the upper part of the pig's front leg.
A long, thin cut of pork from the muscle that runs along the backbone.
A traditional British pie filled with chopped pork.
A snack food made by deep-frying pig skin.
A person or company that raises pigs for meat.
A snack food similar to pork rinds but typically harder and chewier.
A butcher who specializes in pork.