Pork belly may be rolled for roasting or cut for streaky bacon. It is the source of Italian "pancetta" and Spanish "panceta". Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion). The ham of Iberian pigs is known as "jamón". The joint between the feet and the leg, known as ham hock or pork knuckles, is cooked in many European countries, including Germany ("Eisbein", "Schweinshaxe"), Austria ("Stelze"), Switzerland (Wädli), Poland ("Golonka"), Sweden ("Fläsklägg"), Spain ("codillo") and Czech Republic ("koleno") Hungary (Csülök). Both the front and hind trotters can be cooked and eaten. They are colloquially known as "pigs feet" in the Southern United States and as "manitas de cerdo" in Spanish-speaking regions. The intestines (chitterlings) and other internal organs (offal) are often boiled or stewed. The testicles ("criadillas") are also eaten. The tail has very little meat as it is mostly composed of connective tissue. It can be roasted or fried, which makes the skin crisp and the bone soft. It has a strong flavour. Leonese "botillo" is made of chopped tail, ribs and bones, which are seasoned, stuffed in the cecum and smoked.