Article in English: Generally, there are four basic parts of the pig that the most common cuts of meat come from (though many countries cut the meat differently and/or have their own names for particular cuts): the shoulder/hand, the loin, the belly/side and the leg/ham. The muscles surrounding the backbone are tender and lean (and usually more expensive!) because they aren't used as much by the pig as the muscles closer to the ground, which are tougher but more flavorful.  Shoulder - Usually divided into the lower picnic shoulder and the upper Boston shoulder (also known as the Boston butt). These cuts need to be cooked with low heat and in gently simmering liquid (e.g. a slow cooker) in order to melt away the fat and connective tissue, but the result is tender and moist. Available as: boneless Boston shoulder roast, Boston shoulder roast, cubed pork for kebabs and stews, ground pork (the picnic). Loin - This is where rib roasts, baby back ribs, tenderloin and the chops come from. Since these cuts are naturally tender, dry heat cooking methods (roasting, grilling, broiling, pan-frying and stir-frying) are best. Available as: blade roast, rib chop, loin chop, sirloin chop, sirloin roast, tenderloin. Belly/side/spareribs - The spareribs can be grilled and then roasted, but the rest of this section is usually reserved for bacon. Available as: bacon, pancetta, spareribs. Leg/ham - This cut is usually sold cured, cooked or smoked, but if you buy it fresh, you can glaze and score the rind and roast it (a popular option for holidays and special occasions). Available as: leg cutlet, smoked ham, top leg roast. Other -  If you're adventurous, there's a use for almost every part of the pig's body. You can boil the head for brawn (head cheese), stocks and soups, and fry or bake the ears for crunchy munching. Throw the hocks/trotters into long-cooked soups, stews and sauces to add body. The tail can also be eaten, as can the organs: pâté, small intestine sausages (chitterlings) and black pudding (blood filled digestive tract). Since modern...

Summary in Vietnamese:
Kiến thức cơ bản về thịt lợn. Dành thời gian để muối và ướp thịt lợn. Chuẩn bị gia vị ướp khô. Nhận biết khi nào nên dừng nấu lại. Bảo quản thịt lợn thật kỹ.