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Division of Pork:

Pork is divided into two equal halves. Each half is divided into these: French terms included

1. Feet — Pieds
2. Chine — Échine
3. Tenderloin — Filet
4. Back Fat — Lard
5. Shoulder — Épaule
6. Ham — Jambon
7. Leaf Lard — Panne
8. Fore Knuckle — Jarret de Davant
9. Hind Knuckle — Jarret de Derrière
10. Breast — Poitrine
11. Tail — Queue
12. Sirloin — Longe
13. Neck — Cou

Intestines are composed and divided: French terms included

1. Gut — Chaudin
2. Casing — Menu
3. Stomach — Panse
4. Liver — Foie
5. Lights — Mou
6. Caul Fat — Crépine
7. Crow — Fraise