Ham is leg meat that has been dry- or wet-cured.

Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog.

Pork chops are the most popular cut from the pork loin
Tenderloin comes from the full pork loin.
Loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or boneless.

Back ribs originate from the blade and center section of the pork loin.

Canadian-style bacon is fully-cooked, smoked pork loin.
Country-style ribs are cut from the sirloin or rib end of the pork loin.

Rack of pork is also referred to as  Pork rib roast (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin.

Crown roast is an attractive special-occasion entrée created using a pork rib roast/rack of pork.

Pork cubes, slices/strips are extremely versatile. They are typically cut from the loin area - but cubes and slices/strips may be cut from virtually any fresh pork cut.

Cutlets are thin, tender cuts of pork that are often taken from the sirloin end of the loin.

Bacon comes from the side - or belly –that has been cured and smoked.
Pork belly comes from a pig’s ‘belly’ or underside after the loin and spareribs have been removed.
Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.
Shoulder Butt
Ground Pork is pork that has been ground. It is unseasoned and usually is available fresh.

Pork shoulder is the top portion of the front leg of the hog.

Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.
Sausage is seasoned ground pork that is often enclosed in a casing. May be fresh, smoked or cured.
Arm Picnic Shoulder
Smoked hock and shank are flavorful, inexpensive cuts that originate in the front leg of the pig.