Pork is
divided into two equal halves. Each half is divided into these: French
terms included
- Feet
— Pieds
- Chine
— Échine
- Tenderloin
— Filet
- Back
Fat — Lard
- Shoulder
— Épaule
- Ham — Jambon
- Leaf
Lard — Panne
- Fore
Knuckle — Jarret de Davant
- Hind
Knuckle — Jarret de Derrière
- Breast
— Poitrine
- Tail
— Queue
- Sirloin
— Longe
- Neck
— Cou
Intestines
are composed and divided: French terms included
- Gut — Chaudin
- Casing
— Menu
- Stomach
— Panse
- Liver
— Foie
- Lights
— Mou
- Caul
Fat — Crépine
- Crow
— Fraise