The trotter of a pig as food.

= pig's foot, n. 1b.

(a cut of) meat from the cheek of a hog.

A joint of pork cut from nearer the rump than the spare-rib, so called ‘because the bones thereof are made bald and bare of flesh’ (Minsheu)…

A cut or joint of pork from the belly, lower forequarter, or foreleg.

The flank (of pork); a long piece cut from the gammon.

The lean part of the loin of a bacon pig. †Also formerly, the corresponding part of beef.

spec. The backbone and immediately adjoining flesh of a bacon-pig, which remains when the sides are cut off for bacon-curing.

A lean cut of pork, taken from the buttock or loin. Now rare (in later use English regional).

A thick slice of pork, esp. one adjacent to a rib and usually served with it (cf. chop, n.1 2b).

Cookery. A shoulder of pork. Formerly also: †a certain part of a shoulder of mutton (obsolete).

A ball or (occasionally) patty of chopped or minced meat (esp. pig's liver or other offal), mixed with bread, suet, herbs, etc., and sometimes…

Various cuts of pork, bought or sold together as a lot. Now rare.

‘a griskin of pork’ (Miss Baker Northampt. Gloss. 1854).

Chiefly U.S. A piece of meat trimmed from another cut; esp. (a) a large cut of pork taken from the upper shoulder of a pig (contrasted with picnic, n.…

the foot of a pig as an article of food.

A cut of fatty pork taken from the underside of a pig between the legs.

(See quots.) Cf. haggis, n.

= fore-hock n. at fore-, prefix affix 2c(a).

the hock of the fore-leg of pork or bacon.