- A Head, Cheeks, Ears
- B Spare Rib Roast, Rolled Spare Rib Roast, Shoulder, Back Fat
- C Hand, Picnic Ham, Sticking, Shoulder, Back Fat
- D Hock
- E Trotter
- F Loin, Rack of Pork, Loin Chop, Escalope, Tenderloin, Chump End, Chump Chop
- G Belly, Thick End, Rack of Spare Ribs, Rolled Belly
- H Leg Ham, Rolled Leg
- I Tail
Known as Kurobuta Pork in Japan and Berkshire Pork elsewhere, this pork looks and tastes like no other pork.
Unlike commercial, or "white" pork, Berkshire pork is visibly different in two important ways: The color is darker and richer and the meat is well-marbled, a unique characteristic.
Berkshire pork offers a unique taste experience, as well. Its texture is exquisite—supple, yet meaty. Its flavor is lush, distinctive and abundant. And the marbling yields unparalleled juiciness for pork—the meat glistens when you cut into it.