Select one of the parts of the pig to continue ...
The pìg’s head is a gelatinous parto f the meat. Whole, it can be stewed or roasted. The ear, face and snout are excellent grilled or to add flavour to stews.
A lean piece corresponding to the fleshy parts which are found on each side of the scout. When properly cooked they are tender, juicy and succulent.
Minced, in fillets, or in cubes for brochettes, this cut incluyes the jowls, a tender and very flavour-filled meat which can be cooked whole, roast or stuffed.
A specially lean cut which is usually used for fillets for grilling, or to be battered or roast in the oven.
The leanest part of the pig; each of the two pieces of flesh which lie next to the spine and below the ribs. It usually comes in cylindrical form.
This cut contains the bony parts of the rib cage, alternating between meat and bone. They can be cooked in many different ways.
A lean meat and the most cometed part of the pig, despite its small size. It is juicy and tasty.
This is the ‘thigh’ of the fore limbs, which can be used for minced meat, stews or fillets. It can also be cured, like ham.
These are a very popular cut in traditional cooking. They can be fried or cooked in sauce. Their meat is juicy and gelatinous due to its high collagen content.
These are the hind limbs. This is often dried and is eaten cured as well as in the preparation of cooked ham.
As with the hands of the pig, this is a delicious lean meat. It contains proteins and collagen, both beneficial to the organism.
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