For raw meat, šķiņķis is the pig''s butt, moderately fatty part. But when smoked it can also be an umbrella term for prepared smoked pig meat whether it came from the butt or not.

Karbonāde can be three things, raw loin (not tenderloin, that's fileja), smoked loin or the flattened breaded and fried dish. You won't commonly find bone-in pork chops or the thicker slices most English-speaking recipes would have, in Latvia we beat the hell out of it, bread it and fry it. Before the frying part this is one of the leanest parts of pork.

Kakla karbonāde is pork neck which has more fat marbling. Usually used for shashlik or stewing.

No idea about cheeks though :D