Across
- 4. Located the front portion of the ribs.
- 5. The muscle used to move the pig's rear legs
- 7. The region of the pig's body that lies behind the hip bones.
- 8. The rear leg of a hog prepared as food, either fresh or preserved through a curing process that involves salting, smoking, or drying.
- 10. A sensory organ that allows an organism to perceive visual information.
- 12. An organ of hearing
- 13. Its long nose.
- 14. The smaller appendages on the back of the pig's legs, located above the hooves.
- 15. Located the front portion of the ribs.
- 17. The area between the shoulder and back legs.
- 18. Located just behind the ears and in front of the shoulder.
- 19. Part of the body between their head and their legs that is on the opposite side to their chest and stomach.
Down
- 1. Located just above the dewclaws and just below the elbow pocket.
- 2. Located behind the neck and in front of the ribs
- 3. The pedal extremity of vertebrates other than human beings.
- 6. Located just below the dewclaws and above the pig's hooves
- 7. Located past the ribs and in front of the stifle muscle.
- 9. The under surface of an animal's body.
- 11. The “cheek” of the hog.
- 16. The joint on the rear leg of the pig.