| IER | Suffix for pork or frisk |
| LOIN | Ending for pork or sir |
| SAGE | Aromatic herb used in stuffing for pork or poultry |
| PIGSWILL | Waste products mixed to produce food for pork production (or to feed the prisoners in The Wizard Of |
| STORY | Unlimited amount of pork kept in pigpen for pork pie (5) |
| SPARERIB | Endless crispbread crushed for pork dish (8) |
| MEAT | Tame recipe for pork, say (4) |
| SHOGUN | Japanese ruler finds a recipe for pork crackling? |
| HOGS | Needed for pork pies (4) |
| PIG | Animal killed for pork, (3) |
| MOWBRAY | Melton _, English town famous for pork pies (7) |
| LIAR | One noted for pork pies? (4) |
| SOUSE | Pickled pigs' ears, pork or trotters; brine, salt or vinegar; a drenching or ducking; a wash; a sluicing with water; a blow, fall or thump; a drunkard; or, a downward swoop of a hawk (5) |
| APPLESAUCE | A puree of stewed Bramleys or other cookers as a traditional accompaniment to roast pork or goose; or, 1920s slang for balderdash, nonsense, rhubarb or rubbish (5,5) |
| ROTISSERIE | From the French for "roast", word for a type of revolving skewer on which to spit-roast beef, chicken or pork; or, a cook shop or restaurant specialising in barbecued meat (10) |
| PRANCE | Related to "lively spirited horse" and "in full splendour", word meaning bound from the hind legs, high-step or spring, as in the aforesaid pony or steed; or, to caper, cavort, frisk, gambol, skip or |
| CHOP | A brand; a crack; a piece cut off; a sharp downward blow with an axe, cleaver or hand; diced food; a slice of lamb or pork; or, ocean waves (4) |
| HOCK | Old-fashioned British term for white Rhine wine; a knuckle of ham or pork; or, the gambrel of a horse's leg (4) |
| SOWBELLY | American name for fatty pork or bacon |
| MEATBALL | Spherical mould of minced or chopped beef, pork or lamb (8) |
