| 猪肉 | Pork | Porc | ||
| 猪肠 | Chitterlings(Plur) | Andouille(tte) | ||
| 血肠 | Black Pudding | Boudin | ||
| 猪腰肉 | Loin of Pork | Carre de porc | ||
| 乳猪 | Suckling Pig | Cochon de lait | ||
| 猪排 | Pork Cutlet | Cote de porc | ||
| 猪头肉冻 | Brawn | Florentine | ||
| 火腿 | Ham | Jambon | ||
| 熏火腿 | Smoked Ham | Jambon fume | ||
| 肘子 | Knuckle of Ham | Jambonneau | ||
| 咸肉/腊肉 | Bacon | Lard | ||
| 猪嘴 | Pg’s Snout | Museau de porc | ||
| 猪蹄 | Pig’s Trotters | Pieds de porc | ||
| 烤猪肉 | Roast Pork | Roti de porc | ||
| 火腿片 | Rasher of Bacon | Tranche de lard |
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原文始发于微信公众号（西餐教学）：厨房实用英语法语–猪肉类
