Various parts of a pig or other animal, esp. the feet and ears, prepared or preserved for food by means of pickling.

A dish made by sewing the carcass of an old cockerel or rooster to that of a pig and then roasting them on a spit, often after boiling them first.

Applied to certain parts of animal bodies. The thick, tough skin upon the sides and flanks of the boar; spec. an article of food (in full, shield of…

a terrine made with meat from the head of an animal (usually a pig); brawn.

A jellied preparation of the chopped meat from a boiled hog’s head; brawn.

pig meat or offal, or food products made from this, esp. surplus meat given away to friends and neighbours after a pig has been killed.

In Italian cookery: roast suckling pig, typically sliced and served in sandwiches.

With singular and plural agreement. In Mexican cookery: braised or roasted pork served shredded in small pieces, often as a filling in tacos…

In Malaysian and Singaporean cookery: a dish consisting of pork ribs in a broth seasoned with herbs and spices.

In Filipino cookery: a dish consisting of chopped pork, onions, and chillies, usually served on a hot plate, seasoned with calamansi and topped…

A Korean dish of thinly sliced pork belly, usually served raw to be cooked by the diner on a tabletop grill.