The lean meat or backbone of a pig, especially from the loin or rib area; a cut of pork used for cooking.
From gris (young sow) combined with -kin (small or diminutive), literally 'small part of the young pig.' Used in butchery to describe a specific cut.
Medieval butchers had names for every part of every animal—'griskin' shows how -kin suffixes created whole vocabularies for meat cuts that helped people understand exactly what they were buying.
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