Pork is the name that refers to the meat from pigs. And what a lot of meat that is: just about every part of the animal is savored by cooks from the jowls, though the loin, to the feet. Pork products may be sold fresh (pork loin, pork ribs, pork chops) or cured (bacon, ham, and some sausages). With such a wide variety of cuts, a juicy, tender nature, and a relatively mild flavor, pork lends itself well to all manner of cooking styles and flavorings. For specific cooking and prepping methods, see pork ribs, bacon, ground pork, ham, pancetta, pork belly, pork butt, pork chops, pork country-style ribs, pork loin, pork rack, pork rind, pork sausage, pork shoulder, pork shoulder roast, pork tenderloin, rib crown roast of pork, salt pork, pork spareribs.
When buying fresh pork, look for meat that's as fresh as possible, trimmed and packed well. Look for pork that is a light reddish pink; if there is fat, it should be white and smooth (though cuts like tenderloin, loin, and pork chops should have little fat). The meat should feel firm, and there should not be any excessive liquid in the package.