부위 소개
PROBABLY THE SAFEST IN THE WORLD. LONG SHELF LIFE.
INCREDIBLE FLAVOUR. THE PORK THAT WORKS AS WELL AS YOU DO.
돼지 등심은 돼지의 어깨와 뒷다리 시작 부분 사이에서 얻어지는 부위입니다. 뼈가 붙은 상태 또는 뼈를 제거한 상태로 판매됩니다. 등심은 때때로 안심과 혼동되지만, 두 부위는 서로 다릅니다. 일반적으로 등심은 1~2kg 정도의 덩어리로 판매되는 반면, 안심은 길고 작은 부위로 보통 약 500g 정도입니다.
이 부위에는 다음 4가지 등심 유형이 포함됩니다.
A pig has a total of 14 ribs attached to the centre section of the spine, between the shoulder and back legs. Each type of rib cut comes from a different section of the ribs. Where the ribs are cut from matters a lot when it comes to how much meat is on the bone, the length, and even the taste.
Pork belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from a hog’s belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavourful and is often served in small portions and it is at its best and is most tender when prepared using a slow cooking method, such as braising. It is a popular menu item among restaurant chefs who appreciate its versatility, flavour, and texture.
The collar joint is a succulent part of the shoulder due to the small flecks of fat which are spread throughout the joint, otherwise known as marbling.
The shoulders are located on the front part of the pig, above the front leg and below the neck. It comes from the upper foreleg and shoulder area, including the muscles surrounding the shoulder blade.
Pork legs can be used in a variety of ways. Namely, rear legs have been used for centuries to create beloved cured ham legs through a salting process. When used fresh, legs are often used for roasting, braising, or making dishes like pulled pork, as the bone helps enhance the richness of the meat.
