The bacon rind is the skin of the pig which is cleaned by removing the hair, then takes off subcutaneous fat, is mainly used to make Cotechini, but is also cooked.
The shank is part of the leg between the leg and shoulder, it is sold whole or cut in half. The former is slowly cooked stew or roast. Through slow cooking, it releases a very tasty sauce frosted.
Capocollo is obtained from cutting the forequarter. Located on either side of the spine, in the first portion behind the head. Combined with other cuts, it does not appear very attractive because muscle seems much fat veined, but just this peculiarity makes it very suitable for the preparation of many dishes very tasty. Great for grilling.