Testa
The head comprises four parts:
1 - the tongue;
2 - the snout or muzzle;
3 - the cheek or temple;
4 - the ears.
The brains can also be included.

Guanciale
5 - Taken from the neck, this is similar to lard but finer and with more red muscle. It is prepared like lard.

Lard
6 - This is the adipose layer beneath the skin of the back. It is removed with its covering of skin.

Capocollo or coppa
7 - This is located between the head, the neck and the fleshy parts of the back, it is a very meaty part, rich in fat.

Lombata, quadrello or carré
8 - Located in the first section of the lumbar region, in correspondence with the ribs. Made up of lean meat, it is used for cutlets or chops. In Tuscany it is used for "arista", a joint for roasting.

Nodino
9 - This is the lean meat that makes up the second section of the lumbar region. Boned, it is separated into filet and loin.

Lombo
10 - This meat makes up the third and final section of the lombata. It is fatter than the other parts.

Costine
11 - These are made up of the lower triangle located beneath the last large rib.

Pancetta or ventresca
12 - This is the layer of subcutaneous fat of the bust and abdomen. It is removed together with its rind.

Spalla
13 - This is the upper part of the front leg. It is the least prized cut of the thigh because the least tender.

Coscia
14 - This is the upper part of the hind leg. It is a particularly tender cut.

Zampetto
15 - This is the trotter, or lower part of the leg, from the knee down.

Codino
16 - This is located behind the lombo.

Interiora (Offal)
17 - This includes: lungs, heart, liver, spleen, omentum, kidneys, bone marrow, sweetbreads, tripe, testicles, blood.