- Pork half-carcasses
- full (with head, jowl, front leg)
- porkside – head and jowl cut by the first cervical vertebrae; front leg cut from the top joint
- Pork elements
- neck
- pork loin
- ham
- bacon
- ribs
- leg knuckle
- pork fat
- trimmings
- cutting fat
- pork rinds
- Pork bones (neck and pork loin)
- Plucks
- tongues
- hearts
- livers
- stomachs
- kidneys