Pork Cuts Diagram - Visual Guide to Primary & Secondary Pig Butchering Sections #2061237 (License: Personal Use)

This dual-view diagram illustrates two common systems for labeling pork carcass sections: the top view emphasizes traditional cuts like ham, belly, and trotters, while the bottom view uses more precise anatomical terms such as blade shoulder, arm shoulder, and spare rib. Each section is clearly demarcated and labeled in bold black text on a pink pig silhouette, making it ideal for culinary education or meat retail reference.

Used on butcher shop websites, culinary school resources, cooking blogs, and food packaging guides to help consumers and professionals identify and select specific pork cuts; matches user intent for learning butchery terminology or understanding meat labels.