Pork and chicken are the two most commonly eaten meats in Asia. There is regional variation sometimes for religious reasons and climate necessities.
Asia has pretty well maintained the use of the whole carcass for common meat usage. Rarely in the west do we eat the cheek or the tail for instance. Certainly there are parts of the pig eaten in the west that are not fully known, not by any conspiracy but just by a simple non-discussion. Sometimes this was due to perception of cleanliness or more likely the difficulty and mess of cleaning certain cuts of the meat. The intestines for instance would rarely be bought except by knowledgeable and epicureous souls wishing to make sausages that are so good and so enjoyed but relatively unknown.
Another aspect of using certain cuts is the understanding of healthy food. Fatty foods have been on various health charts as being unhealthy or rather excesses are unhealthy. Consequently we lost belly pork in many western countries until quite recently when various European and Asian cuisines showed us the best of the nature of this cut of pork. We are learning the balance of diet and the non-excessive intake of fats and once again enjoying great meat that has been left off our selection options.
Offal is now enjoying a resurgence. Meat quality and health control people are able to filter out risky foods. The perception that offal is riddled with parasites can now be forgotten in a sense. We have learned how to increase the guarantees of safety with appropriate cooking and are really enjoying pork offal as a boutique restaurant menu item. Asia simply hasn't stopped using these cuts and her familiarity hasn't dwindled. Lips, snout, ears, tail, feet, belly, jowls and cheeks are no longer quietly just put into small goods. the customer in the west wants the real thing.
For these reasons it's good to know the location on the beast carcass of where these cuts are in relation to the complete animal. The sketch above clearly demonstrates this.