When it comes to processing a hog, there are 6 key areas of the animal:
The pork shoulder includes the Boston Butt & Picnic Shoulder. Both items are popular for pork steaks, and the Boston Butt is the cut most people use for pulled pork. The Boston Butt is located on the shoulder towards the top, whereas the Picnic Shoulder is located towards the bottom (front legs).
The pork leg is where you get hams. Hams are located on the hog’s rear end. You can preserve the ham by dry curing, wet curing, or smoking.
The pork belly is a boneless and fatty cut of meat. It is also where you get bacon. Bacon is created by curing or smoking the belly. If no curing or smoking is implemented, it is called fresh belly (if left whole) or fresh side sliced (if cut into strips).
The pork loin is located on the back of the hog. It is cut from the dorsal part of a hog. Pork chops are from the pork loin. There are bone-in (most popular) or boneless chops.