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Pigs heads are making a slow come back, the top Japanese Ramen chains uses head bones for the broth. The ultimate level of umami.

The jowl is fatty, full-flavoured muscle with a great gelatinous texture, ideal for mincing or slow-cooking and grilling.

The lesser marbled but more versatile and economical cut of the shoulder, great when slow cooked.

A pig snout, from its nostril to the base near the head, weighs at least one pound. ... You boil the snout with the dried peas or beans; the snout gives the soup both porky flavor and rich body. Split pea soup, which is so tasty when you cook it with a ham bone or hock, is just as delicious with other parts of the hog.

A favourite cut with well layered fat, ideal when slow cooked to break down the tissues and fats

The clear plate is above the Boston shoulder. The purpose of the clear plate is to make lard, salt pork, and is used to make sausage. The Boston shoulder is the top part of the shoulder above the picnic. The retail cuts are the blade steak and the blade Boston roast.

The meatier hock,  love your braised hock meaty? This will satisfy the meat cravings, zero compromise.

According to a BBC report, researchers who analysed more than 1,000 raw foods found that lard is among the top 10 foods which provide the best balance of a person's daily nutritional requirements.

Whether it's bak kut teh or roasted ribs, you cannot go wrong with the tender meat that this cut can offer

Whether it's bak kut teh or roasted ribs, you cannot go wrong with the tender meat that this cut can offer

The tender and succulent belly is the fattiest part of the animal, and is the perfect cut for braising and slow-roasting. It can be cooked slowly at low heat for soft meat that melts in the mouth, or it can be sliced and crisped up in a hot pan.

The gurus know that when it comes to hocks, only the hind hock will give you the best flavour and collagen filled goodness, enough said.

Pork legs are low in fat and can be quite dry when slow-roasted. We recommend the good old stir fry or mincing and cooking whichever way you like.