All parts of a pig: Greener biodiesel with the help of "sus scrofa domestica" My grandfather once said "You can use everything from a pig (Lat. sus scrofa domestica)" and he seems to be right.

As a cut, ham is divided into two parts: the rump and the shank. The rump is higher up on a pig and typically fattier. The shank is the lower part of the ham and is often tougher and less fatty.