Cut of pork

The cheeks can be cured and smoked to make jowls, known as carrillada or carrileja in Spanish-speaking countries.

The face of Iberian pigs is known as pestorejo or careta, and it includes the ears and snout (morro).

[3] In the Philippines, the pig's face (the jowls, snout, and ears) is also a distinct cut called maskara ('mask').

Between the aguja and the lomo (loin) is the presa, which is considered the finest cut of Iberian pork.

The arm shoulder[2] can be cured on the bone to make a ham-like product ("picnic ham") or be used in sausages.

[3] This high-quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration.

[7] The subcutaneous fat and skin on the back (fatback) are used to make pork rinds, a variety of cured "meats", lardons, and lard.

[3] Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham.

The joint between the feet and the leg, known as ham hock or pork knuckles, is cooked in many European countries, including Austria (stelze), Czech Republic (koleno), Germany (eisbein and schweinshaxe), Hungary (csülök), Poland (golonka), Spain (codillo), Sweden (Fläsklägg) and Switzerland (wädli).

They are colloquially known as "pigs feet" in the Southern United States[8] and as manitas de cerdo in Spanish-speaking regions.

[8] Leonese botillo is made of chopped tail, ribs and bones, which are seasoned, stuffed in the cecum and smoked.