The other night I had a wonderful dinner of pork chop paired with pork belly.  I’m glad to see that even chefs at fine restaurants are embracing the trend of using all of the parts of the pig in creating their dishes.  Historically, pieces of the pig, especially pork belly, were thrown out. Early pork belly preparations were created by slaves who used the parts of the pig that the main house didn't want.  Today, it is not only wasteful to throw out parts of the animal, but also unfortunate because these “excess” parts of the pig are so flavorful.  Here are some of the cuts of a pig--traditional and not--and some world ideas about how you can make the most of them.  

Pork Shoulder.  This cut of meat is around the arm bone and the meaty part of the shoulder.  The outside of the cut is covered with fat.  This cut is usually roasted. 

Pork Kabobs.  These cubes are bonesless and lean.  They can be prepared in almost any kind of preparation. They are perfect for pork tacos or in a goulash. 

Pork Cubed Steaks. These steaks are usually square because of their production with a mechanized meat tenderizer. They are compiled with the muscles of several other types of cuts.  Preparations include braising, grilling or broiling.  

Pork Loin.  Cut from the end of a pork’s loin, this cut of meat includes the blade bone, rib bones, back bone and several muscles.  These are often broiled and then panfried.  Pork loin recipes can be found from anywhere in the world.   

Back ribs.  Ribs are cut from the center section of the pig and contain the meat between the ribs, usually called finger meat and the layer of meat and muscle that keep the rips together.  These are typically the cut of pork most preferred for barbequing. 

Pork roast.  Pork roast is probably what you were served as a child growing up--it is one of the most commonly requested cuts of meat and feeds quite a few people.  Pork roasts generally contain hip and backbones.  It also has a large muscles, as well as tenderloin muscles and smaller bones. 

Ground pork.  Obviously the most versatile of all cuts of pork, this pork is ground from the typical cuts of pork.  It is typically one of the least fatty cuts of pork available. Ground pork can be used to make Albondigas, a Mexican soup in which ground pork is rolled with mint and served in a thin, stock-based soup. 

Smoke Ham Whole.  If your family is anything like mine, this is the kind of pork that you’ll have for every holiday except Thanksgiving.  The bone hind leg is typically in and it requires curing.  Most people roast or bake their hams. 

Bacon. Like I have to explain bacon.  The sliced bacon that we usually see in supermarkets is taken from slab bacon, a cured cut of meat with a smoked side.  It is half fat and half lean meat with one side typically covered in skin. 

Sausage.  Sausages are probably the king of all pork products.  Unlike the unknowns in the hot dog, sausages are typically made from ground meat and seasonings of salt, pepper and sage.  The casing is typically part of the pig’s innards.