All about pork

Domuz etinin bölümleri

Pigs typically clog the age of 6 months. Pork is divided: fat - is the one whose thickness lard more than 4 cm, bacon and meat thickness lard 1,5 - 4 cm and pigs. Pigs divided into dairy and dairy. Dairy piglets weigh up to 5 kg, rather than milk weighed 5 - 12 kg.
Pork apparently much lighter beef, contains more fat and not so rich connective tissue. Therefore, the pork is not applicable Prior bargaining (with the exception of soaking in the marinade). The meat of the pork a nice red with layers of fat and lard bright and dense. A pair of pork meat light - pink with glitter, firm and slightly as if wet.

Layers of fat should be low and fat with white and firm. Juiciness meat attached fat, which is derived from adipose tissue thick consistency, located on the pig carcase. Pork fat is beautiful pure - white. For more value to various pork dishes are often attached pigskin, which is widely used in cooking. In many cases, the skin left on the meat, for example, in the case of smoked ham and baked large pieces of meat.

Prepare pork in different ways, it can cook, fry, braise, salt and smoke. Salt pork - it is to retain rub salt or placed in brine, but not smoked. Parma ham - it is salted and dried ham, which does not smoke. Smoked pork - which it is smoked after salting. The taste and flavor of the pork that much better. Impeccable selection of spices for pork - it is mustard, mustard seed, paprika, basil, onions, wild mushrooms, crab, black and pink pepper, cayenne pepper and other spices.

Dismantlement of pork carcasses

Part I

1. Head: This part of carcasses, which are sold whole or cut down into two parts. Her boiled for cooking holodets, but from boiled tongue and brain can prepare delicious dishes. Is considered a delicacy dish of pig ears.

2. Legs: The lower part of his feet, it contains little meat. Usually they are used holodets for cooking because they contain gelatin. They can also boil in salted water and serve cold with sauce.

3. Spire of the Breast: There is little meat and is closer to the back of the leg. It can cook a good goulash, stuffed with ribs, roll with filling, or with spices, different soups and stewed dishes, meat and much more. Large pieces can be salt or smoke for streaky bacon fat.

Part II

1. Neck: This is part of pig carcasses are often divided into two parts: edge (not to be confused with ribs) from the sternum and lobe, which is the blade bone. Neck meat tender and juicy, with bold veins, perfectly suited to grilled and braise. Rib but are also burgers to fried. Front side includes part of the spine, back comes from the ribs. All the neck can be separated from the bones and shut down in the roll for fried or braise.

2. Front leg: This part consists of two pieces, separated from the tribe: the shoulder - which includes part of the breast and upper legs, and shin (forearm) - lower leg. Ill Meat shoulder part requires thorough cooking. Shank is usually boiled. Meat shank may roll it into a roll and, as such, sold for fried or braise. To braise meat shank often sell chopped into small pieces.

3. Edges: Excellent meat of this part is usually divided into ribs, and some of which make burgers. In general, this part of excellent long fried. The last cooking, the meat of this part of pig carcasses can be cooked as a roast.

Part III

1. Loin: Excellent meat of this part is usually divided into ribs, and some of which make the burgers. In general, this part of excellent long fried. The crown at the edge of doing by bendings, two semi-rib sections and stitching them at the edges, made of front and middle parts of the Loin. The last cooking, the meat of this part of pig carcasses can be cooked as a roast.

2. Mid-Loin: This piece can be a fire or clean the bone of bone and roll it into a roll. It can be cut into slices, some of which contain pieces of the kidneys. By the middle of the Loin and the place is a thick fillet, tender meat that you can braise, roast or whole roast cut thin slices.

3. Leg: ham or roast pig, you can braise a whole. It is often divided into two parts on the thigh. The upper part - FILLET, is a perfect meat for roasted on an open fire, but could also cut into pieces and cook as steaks. The lower part - leg contains less meat, much of it attributable to the bone, but it is also perfectly suited for frying and can be salting and decoct. In this part pig carcasses are preparing ham.