This picture represents the side of the pork and provides nomenclature of the cuts.
Side is divided in 5: Shoulder, loin, leg, belly, lacone.
Leg is divided in 5: Foot, shank, leg (or shank portion), leg centre, leg (butt portion).
Loin is divided in 4: Sirloin, loin centre, back ribs, rib chop (or rib roast).
Shoulder is divided in 4: Shoulder blade, shoulder picnic, neck bones, jowl.
Belly is divided in 2: Side, side ribs.
Lacone is divided in 2: hock, foot.
The alternative cuts of the loin(loin, sirloin half) and leg (foot, shank) are also shown.