| Part | Feature | Use |
| SHOULDER BUTT（肩） | Because it is a part that moves frequently, muscle quality and fat are moderately less. It is a part that is somewhat stiff and has a solid taste. | Stewed dishes such as Tonjiru, sliced pork beans, chashu etc |
| FAT BACK（肩ロース） | A fat is mixed in the lean of the meat’s lean body. There is richness and there is a rich flavor. | Curry, grilled pork, ginger paste etc. ※It is recommended to strip out before cooking. |
| LOIN（ロース） | Fine texture is soft and the most delicious part is said. There is also a umami in the fat. | Pork cutlets and pork chops are the best |
| TENDERLOIN | It will be the best quality part of pork.Vitamin B1 with beautiful skin effect is contained most frequently. It is also characterized by very soft. | It is said to be compatible with dishes using oil such as pork sauce and pork cutlets. |
| LEG（腿） | It has low fat content, refreshes, contains fine vitamin B1 after finely fine fin. | Roast pork and bonelessham etc |
| FLANK（ばら） | A region with thick fat.Another name is Sanmai-niku.Those with bones are called spare ribs.Bacon is also made at this part. | Baked pigs, meat and potatoes, boiled horn etc. |
| LEG（外腿） | Less fat, taste also soft in a soft part. It is a part that fits any dish. | It is suitable for simmered pork, stew, horn boiled and others. |
| SHANK（すね） | A stark and hard part.It softens by boiling for a long time. | Boiled dishes, minced meat etc. |
| FOOT（豚足） | It is a part of the foot of a pig.Gelatin contains plenty of good collagen for the skin. he taste of chicken is so tasty that it is said to be in the order of “chicken → breast meat → thigh meat → rice cake”. | It is often used for Okinawa cuisine, Chinese food etc. |