But theoretical preparation is also important. You cannot become a doctor without reading textbooks, but only by being present at operations. Therefore, in order not to look at the process “like a ram at a new gate,” read this article.

When is the best time to slaughter pigs?

The best time for slaughter is considered to be the beginning of winter. This is due to the following reasons.

• Better preservation of meat in the cold season. In the absence of large refrigerators, natural glaciers can be used.
• Saving feeding costs. In winter, pigs have little weight gain, and a lot of feed is consumed. Therefore, feeding them is not cost-effective.

Features of the face

Before slaughter, the animal must stop feeding. The minimum duration of a fast is 12 hours. During this period, the pig can only drink water.

The process of bleeding the carcass and the quality of the meat depend on the slaughter method. Two methods are practiced.

• The pig is tied with all its limbs, placed on its side, and its throat is cut.
• They pierce the heart.

Bleeding

In the first case, all the blood gradually flows out of the cut carotid artery. The blood doesn't clot. The meat is cleaner and of better quality.

In the second, not all the blood flows out. It remains in the chest. It is scooped out from there after opening the carcass. But it is still not possible to remove all the bloody clots.

In case of further use of blood, it is collected in sterile large containers. If not, then they dump it on the ground.

Cutting stages

When working with the carcass of a slaughtered pig, you need to follow a certain sequence of actions, which can be called stages.

It is better to carry out all actions with the carcass when it is in a hanging position. Since it is easier to work with tense muscles and tissues. But, unfortunately, this is difficult to achieve. Most often it is laid on the ground, covered with straw, or placed on a table.

Before work, prepare the tool.

• Universal knife. The length of the blade must be at least 18 centimeters.
• An ax knife that can be used to cut bones.
• A hacksaw with fine teeth and a regular axe.
• Burner or blowtorch.

Burning bristles or skinning

To get rid of bristles, the skin of a slaughtered boar is singed. To do this, use a blowtorch or burner. Then the burnt layer is scraped off.

Usually after this they start cutting, but sometimes it is the boar skin that is needed. Then they act differently.

• An incision is made behind the ears, along the neck, along the chest and beyond. The genitals and anus are circled.
• They begin to remove the skin from the hind legs and further, turning it in the direction of the belly and shoulder blades.

The removed skin is rolled up with the bristles facing out. Give it time to cool down. In anticipation of further use, it is preserved by salting. The proportions are as follows: for one kilogram of the resulting skin, take 300 grams of salt. It has been salting for a week. After this, store in a cool place.

General steps

• The carcass is cut or sawed in half along the spine.
• Before cutting half-carcasses into pieces, they must “rest” and cool down. This will take a couple of hours.

Cutting half carcasses into pieces

It is produced as follows:

• cut out the lard
• cut off the neck
• separate the legs - front and back,
• then the brisket
• then the loin.

Moreover, the front leg is cut into even smaller pieces.

The upper part is called the shoulder blade, the middle part is the knuckle and the leg remains. Do the same with the back leg.

Dividing the carcass into two half-carcasses is not necessary. You can dismember according to the English scheme. It consists in cutting the entire carcass into 4 pieces. And then smaller pieces are cut out of them. These cut pieces will be the same in both cases.

What is “meat yield”

They often say that the meat yield is such and such a percentage. These percentages indicate the amount of meat in the total weight of the slaughtered pig. Moreover, it is meat without bones, chaff, cartilage, veins and tendons. Freeing it from all of the above is called deboning and trimming, respectively.

Considering the total mass of a killed pig as 100%, an indicator is established as the meat yield in a given specific carcass as a percentage. To do this, you need to divide the weight of pure meat raw materials by the total weight and multiply by 100%.

Trade names of pork carcass parts and their applications

Different parts of the pork carcass have different taste qualities. The juiciest and most tender are those that do not take part in the movements of the animal. These are the muscles located along the spine. Including the neck. In a pig, it is inactive.

The names of the parts of the pork carcass are presented in this diagram.

How they are distributed by variety in the distribution network is shown in the following photo.

The meat located in its upper part is one of the best cuts of the carcass. Almost all known meat dishes can be prepared from it: chops, boiled pork and more.

The lower part is used for jellied meat.

Consists of three parts.

• Neck part. This is very soft, juicy, tender, but fatty meat. You can prepare any meat delicacy from it.
• Clean shoulder meat. It's tougher. Suitable for sausages, ham, baking, frying.
• Meat on the shoulder blade. Very tough meat. Suitable for smoking and frying.

It is called the shank, located on the back and front legs. This is very dense and tough meat. Used for cooking jellied meat or smoking. Sometimes the bone is removed from the shank, and the remaining meat is used to make very tasty rolls.

Carbonade - located in the dorso-lumbar region of the carcass. It is supported inside by a tenderloin.

The tenderloin itself is very juicy meat. It makes excellent chops and escalopes.

When preparing a dish from carbonate, it can first be thermally treated in a double boiler and then baked. It is good smoked and dried.

Belly cut

It consists of the following pieces.

• The brisket is the thick part of the peritoneum. It is located closer to the lower back. Lots of fat. It is smoked and fried.
• Flank - thin peritoneum, extends to the hind legs. It can be fried and made into rolls.
• The underbelly is the lower part of the peritoneum. A thin layer of fat with meat streaks. Suitable for frying.

This piece is the lower back. It is not fatty, so it is usually baked and can be used for barbecues.

Head

It is used for cooking jellied meat.

• Pork tongues are used to prepare the delicacy dish “jellied tongue”.
• Ears are boiled, coated with mustard, breaded and grilled.
• Cheeks - suitable for cooking broths, and they can also be baked.

Of course, one article cannot fully describe all the nuances of working with a pork carcass. But for a beginner who wants to form a general understanding of this process, it will be useful.

Pork is both tasty and tender, as well as healthy meat. The main benefit of pork lies in the B vitamins it contains. In addition, pork contains a lot of protein. Pork, like other meat products, contains large amounts of iron and zinc. These elements reduce the risk of cardiovascular diseases.

Pork meat and lard contain arachidonic acid and selenium, which help a person fight depression. Pork is easily digestible, which has a positive effect on the digestive tract of the human body.

Important! Calorie content of pork: 100 g about 263 kcal.

The most delicious part of a pork carcass is considered to be the rump, or otherwise called the rump.

It is a cut from the upper part of the animal's hind leg, closer to the tail, above the ham.

Since the meat in this part of the animal’s carcass is usually not subjected to any physical stress during its life, the meat turns out to be very tender and juicy, but at the same time lean. That is why rump is highly valued among healthy eating enthusiasts.

At the same time, the rump is ideal for baking in the oven, and it is with this method of cooking that the pork turns out to be the most delicious.

I think it would be correct to understand which part of the carcass is used for what during the cooking process, then any of them will be very tasty:

1. For frying, a piece of pulp from the spine, tenderloin or pulp of the hind leg is suitable.
2. For roast - meat from the spine (less fatty), hind leg, etc.
3. For stewing and boiling - front leg, brisket and flank.
4. For cutlets - pieces of the front and back legs, neck, trim and edge.
5. For jelly - head, legs, legs, a piece from the neck.

How fatty is pork? There is an opinion that pork is fatty, but this is not entirely true. The pork carcass consists of pieces of different quality. For example, the fat content of the ham exceeds 21%, and the shoulder, which is sometimes called the front leg, on the contrary, is one of the leanest parts of the carcass. The neck is fattier than the shoulder blade, but also juicier. It is good to fry it without oil or grill it, then the fat will melt out. Brisket is a fairly fatty meat; tenderloin has the least fat - only 2.8%, and chicken has 3%.

Which parts of pork are best to use and for which dishes?

After slaughtering a pig, butchers cut the carcass into about 40 pieces. Each of them is good in its own way, if you know how to prepare it. So, for a rich broth it is better to use pork ribs, bones with a small amount of meat on them, a shoulder blade or drumstick. And the legs are more suitable for preparing jellied meat.

The best goulash comes from the shoulder, ham, sirloin or loin - the fattest part of the carcass. These parts of pork can also be used to make cutlets, chops, minced meat and roasts. The shoulder is generally considered the toughest part of the pork, so it must be subjected to prolonged heat treatment - stewing or boiling.

But it’s better to brine pork ribs, neck, drumstick, shank or back loin. Pork tongue and, of course, brisket are also suitable for this purpose. The latter is located on the sides of the abdomen immediately behind the shoulder blade and consists of pieces of lard with layers of meat.

Shish kebab is best made from the neck - this part of the pork has layers of fat, thanks to which the meat turns out juicy over the fire. For baking in large pieces, the ham is best suited - the meatiest part of the carcass, which is a pork buttock. However, today the ham is usually defined as the back thigh, located just above the knee. You can make delicious boiled pork or roll from the ham.

Steaks, chops, schnitzel and langet should also be prepared from ham, and medallions and sauteed cutlets should be prepared from loin. Then these dishes will turn out especially juicy, soft and tasty. Ordinary cutlets, in principle, can be prepared from almost any meaty part of pork. And for greater fat content, you should add a little loin to them.

Pork carcass parts

How does the broth turn out to be too fatty and the roast difficult to cook? By following our recommendations, you will find out what subtleties, vagaries and preferences each type of meat has.

Neck - Shish kebab

The meat of the neck, with thin streaks of fat, is distinguished by tenderness and juiciness, and therefore, first of all, will serve as an excellent material for barbecue - not fatty and not dry, but exactly the way you need it. And secondly and thirdly, for exemplary chops and cuts that require quick frying. Yes, and try cutlets or meatball soup made from minced meat prepared from neck pulp.

Spatula - soup

The shoulder is the upper part of the front leg, which is not recommended for frying: the meat may turn out tough. The best solution is to use shoulder meat for stewing or boiling, for example, to prepare the first course - soup or borscht. In addition, meat from a whole shoulder can be turned into minced meat - for lovers of low-fat cutlets.

Loin - schnitzel

The most “noble” part of pork: it is the loin, or back, that is considered the best pork meat. This is indeed the most tender meat, surrounded by a thin layer of subcutaneous fat, which is usually divided into entrecote - a loin on the bone - and a boneless part. Frying (schnitzels, chops) and barbecue are the best things you can do with brisket.

Lumbar part - soup

The tender meat of this part is fried as a whole piece or cut into pieces, which are obtained with a clear round shape and contain more meat than any other pieces. Loin meat is divided into tenderloin and thick sirloin and is suitable for roasts, escalopes (smooth, round layers of meat from tenderloin or other parts of the pulp), goulash, kebabs, and soups.

Outer and inner parts of the ham - fried meat

“Pork of the highest quality,” these parts of the ham are characterized without further ado. This kind of meat best satisfies the needs of true meat-eaters - the inner and outer parts of the ham can, without ceremony, be fried in a large piece, or baked on the grill or in the oven, or cut into pieces, fried or made into chops: the key words are frying and baking.

The upper part of the ham is goulash

This is the best part of the pork butt - also called the top loin, or butt. The sirloin part of the ham contains a lot of meat - the highest quality - and is suitable for roasts, chopped cutlets and broths. And yet the best purpose of the upper part is to provide material for real Hungarian goulash.

Brisket - Fried meat with sauce

It is best to first cut the breast part, that is, cut it into pieces. Brisket is divided into two parts: bone-in brisket and boneless brisket. Pieces of the thick end of the brisket are fried and served with sauce, but in general the tender, fatty meat of the breast is also good for stewing or pilaf.

Side part of the ham - Baked pork

The ham is considered the fattest part of the pork carcass, and, in turn, of all its parts, this is the fattest, which means it is the most tender and pink and the most suitable for baking and, of course, for cooking boiled pork. The latter is pork roasted in a large piece and is usually made from a boneless pork butt rubbed with salt and spices.

Ribs - pilaf

Typically, pork ribs are cooked separately from other parts. They are ideal for solving two problems: firstly, for cooking broth - the basis for soup or borscht; secondly, ribs chopped into pieces with the addition of onions and spices make an excellent meat fry for pilaf. Naturally, on its own or in combination with vegetables, this roast is also a good idea.

Knuckle and shank - jellied meat

The front shank has a separate name - it is called the shank. The meat of this part requires careful cooking, and there are many options for its preparation. Stew, bake and boil are classic, but you can also make broth from the knuckle. As for the hind shank, there is almost no meat on it, but there are cartilages and bones intended for broth and jellied meat.

Cutting a pork carcass and the nuances of choosing meat

Pigs are one of the most unpretentious animals to care for and feed, so they have been bred as livestock for many centuries. Pork is very popular in the cuisines of many peoples of the world, with the exception of Jews and Muslims, who are prohibited from eating this type of meat. Most people have a stereotype in their heads that pig meat is very fatty, so they refuse to include it in their diet, and absolutely in vain. It contains no more than 3 grams of fat per 100 grams of meat, which is less than chicken. Of course, there is also very fatty meat, for example, bacon, because this is the cut from the chest of the carcass, where a layer of fat is formed. But in general, pork is lean meat that is easily digestible, and its fat is less harmful to the health of blood vessels and the heart. It is easy to prepare many different dishes from it, but it is important to know well which part of the carcass to use. For example, for soups the neck or shank is suitable, but for chops better take fillet.

When you come to the market or store to buy meat, you see in front of you ready-made parts from an initially whole carcass. There is an established scheme for cutting a pork carcass, which includes dividing the meat by grade. First grade pork includes: back part (or it is also called loin), lumbar and shoulder parts, brisket and ham; to second class- neck, shank and shank.
In general, cutting a pork carcass comes down to separating parts with similar properties.
First of all, the pig is divided in half lengthwise for convenience, although not always, then the front and back parts are separated: the cut is made along the protrusion of the pelvic bone in the sacrum area. Then they move on to cutting these parts. The shoulder blades are cut off at the front, and if the meat has a large layer of fat, then the bacon is cut off on a small layer of pulp, but no more than one centimeter.
What remains from the front is the so-called “box”. It is cut into two halves (along the sternum and spine), the spine is removed, then the dorsal part is separated from the brisket, and the neck part is cut off from the loin.
The shank is separated from the back part, and the ham is divided into four parts along the films. Cutting a pork carcass usually does not involve removing the skin, but it can be removed and then used to make jellies. This cutting is typical for many countries, although some have their own characteristics. For example, in England, a whole carcass is first divided into four parts: head, front, middle and back.
When going to the store to buy pork, determine what you are going to do with it and how to cook it. Each pork part has its own characteristics with its own advantages and disadvantages. Below is information (figure and table) that will help you understand this issue.

Pork carcass cutting diagram (varietal cuts)

Table - Description of parts of cutting a pork carcass

№	Name of the carcass cutting part (cuts)	Variety	Characteristics, features of the carcass part	Purpose of the carcass part
1	Head, cheeks	4	Has a significant layer of fat (lard)	Cooking, salting. Dishes: jelly (jellied meat), stuffed head, pork cheek roll.
2	Ears	4	The most gristly part. Unique taste and appearance.	Boiling, frying, baking, marinating. Dishes: Korean pork ears
3	Piglet	4	Unique taste and appearance	Cooking, baking. Dishes: pork snout, Chongqing style snouts.
4	Neck, anterior spinal part	2	Tender and lean cut of meat	Cooking, stewing, baking, frying. Dishes: soups, shish kebab, roast.
5	Dorsal part, loin	1	Quite elastic, homogeneous meat, juicy, dark (ribs). Surrounded by a thin layer of fat.	Frying, baking. Dishes: cutlets, schnitzels, chops, shish kebab, azu.
6	Lumbar part, tenderloin	1	The most delicate part of the mascara	Stewing, frying, baking. Dishes: chops, schnitzels, shish kebab, roasts, escalope, soups.
7	Hip, ham, ham	1	Dense and juicy meat. There is a thin layer of film and fat on the outside of the meat.	Frying, drying. Dishes: schnitzels, cutlets, roasts, broths.
8	Tail	4	In addition to muscle, there are also tendons, fat, and skin.	Cooking. Broths.
9	Knuckle (front leg), shank (back leg), legs	4	Tendons and films are present	Cooking, frying, stewing, baking. Dishes: aspic, soups, Austrian knuckle.
10	Blade part	2	Has a subcutaneous layer of fat.	Baking, minced meat, frying, stewing. Dishes: roll, schnitzels, roast, borscht. Used to make sausages.
11	Peritoneum (breast, underbelly)	3	Muscles with film and fat.	Cooking, baking, frying, grilling, smoking. Dishes: soups, borscht, goulash, roast.

In the refrigerator, store pork in the coldest place. Hermetically sealed packaging is not recommended. Access to air should be allowed. The optimal storage container is a bowl with a lid.

The maximum shelf life of pork in a regular refrigerator is no more than one week. Freezing will increase it to six months.

Smoking is one way to preserve meat. Two main parts of the carcass are used: bacon (without limbs, sternum and bones) and ham (legs, thigh, thigh). Freezing smoked pork is acceptable, but not recommended, because... A rancid taste may develop.

Pork can be prepared in a variety of ways: frying, stewing, boiling, baking or cooking over an open fire. But different parts of the pork carcass behave differently. For example, cervical, scapular and dorsal parts suitable for frying whole, and here brisket y better stew in small pieces.
For soups would be the best choice shank, there is a bone and a sufficient amount of fat, which will make the broth rich. The trimmings remaining after cutting are used to prepare the cutlet mass. Very often, minced pork is mixed with beef, for example, to fill dumplings. Cutting a pork carcass is not a waste-free production, because the head and entrails are not suitable for industrial needs. They are becoming something of a delicacy: fried pig ears are especially gaining popularity.

What is a ham?

Ham can be of two types: rear and front. The hind leg is the hip part of the carcass. The front leg is the shoulder and shoulder parts of the carcass. If you look at the diagram for cutting a pork carcass, it becomes clear what it is. Ham- in the diagram, both the front and rear hams are highlighted with a pink marker.

Pig butchering in different countries of the world

For example, in France, Denmark and Norway, a pork carcass is divided into 5 parts:

1 - jambon - hind legs;

2 - samorre - sacral area;

3 - filet - lower back and back;

4 - echiriee - the beginning of the neck and part of the back;

5 - poitrine - the front part of the sternum, part of the abdominal muscles, ribs.

And the Germans cut it into 2 halves, and then sort it into 4 grades and 8 main parts.

1st grade:

7 - Schinken (back ham);

2 - Rckenst (lumbar part);

3 - Koteiettenst (cutlet part).

2nd grade:

4 - Kamm (anterior spinal part);

5 - Vorderschinken und Brustst (front ham and brisket).

3rd grade:

6 - Bauch (peritoneum);

4th grade:

7 - Kopf und Backen (head and cheeks);

8 - Beine (legs).

What is important to know when cutting a pork carcass:

Each country has its own standards for cutting a pork carcass and the names of the cuts, so don’t try to remember all parts of the animal, but try to learn one general point - the muscles of the upper “half of the body” work less during life, so after cooking they turn out to be more tender. The exception is the neck, which, for example, cows and rams constantly twist (pigs are less fidgety, so this does not apply to them).

It turns out want to make soft and regular pieces - buy top parts of pork carcass - tenderloin or back(the central part up to the “shoulders” is called the thick edge, closer to the lower back - thin; in lamb and pork they are called loin and carbonade).

If Are you going to make minced meat, roast, soup? and other boiled and stewed dishes, buy tougher meat from the bottom "half" of the animal - e.g. leg, shoulder or brisket.

For pick up some jellied meat the lowest-grade parts of the pork carcass, which worked hard during life and accumulated enough meat gelatin-collagen, are shank, hoof a and tails.

Cutting carcasses and half-carcasses into pieces, as well as deboning and trimming various parts of pork is done in the same way as parts of lamb carcasses.

Before deboning, the subcutaneous layer of fat - lard and lard - is cut off from all parts of the pork carcass, leaving it on the meat in a layer of no more than 1 cm. Thick layers of fat (lard), mainly from the loins and hind legs of the pork carcass, are cut off in large layers, and from the rest parts - small pieces.

Trimmed fat from pork carcasses is sorted into lard and lard.

TO lard include layers of fat up to 1.5 cm thick, soft layered fat and small pieces of internal and subcutaneous fat; To lard- layers of dense, non-exfoliating subcutaneous fat more than 1.5 cm thick.

Sources:

It's hard to imagine a person who doesn't like pork. Muslims deliberately avoid eating the meat of this animal, considering it unclean. But most people in the world prefer to include pork in their diet, making it into kebabs, stews, roasts and much more.

The benefits of pork for humans

The benefits of pork are determined by the beneficial substances it enriches the human body.

• Pork meat contains large quantities of all B vitamins, which take care of the well-being of the nervous system and help us cope with stressful situations. In particular, a powerful dose of B1 in pork will protect the human body from any neurological disorders. Vitamins of this group are not able to accumulate in the body; care must be taken to replenish them.
• A generous dose of vitamin D provides invaluable assistance to the bone tissues of our body in absorbing calcium.
• Pork is the main supplier of magnesium to our body, a microelement that serves as a building material for the musculoskeletal system.
• Pork meat contains a lot of zinc, the lack of which in the human body threatens to disrupt the synthesis of the hormone insulin. Therefore, for diabetics and people prone to endocrine system diseases, the inclusion of pork in their diet is mandatory. Zinc takes care of and restores immunity. A sufficient amount of this microelement helps strengthen the bone tissue of adults, and for a child’s body it means the full development of the skeleton.

Reference: 100 gr. Pork in the diet will give a person 35% of the daily requirement of zinc.

• The high content of proteins (proteins) makes this product energetically valuable, increasing the overall tone of the body and its potential. For nursing mothers, pork meat is an assistant for good lactation.
• Fatty amino acids (such as linoleic, oleic, glutamic, arachidonic) are not synthesized in the human body, and their lack leads to the development of atherosclerosis, myocardial infarction, decreased blood clotting and impaired tissue regeneration. A person gets up to 50% of the daily requirement of much-needed linoleic acid from pork.
• Pork is rich in substances that block cell function and interfere with a positive mood. In general, not only lard, but all pork is a natural antidepressant.
• Meat is easily digestible by the human body, and pork fat is less harmful to the cardiovascular system than beef or chicken legs.
• Nutritionists highlight pork as a fighter for “male strength.”
• Pork proteins help the functioning of the human body, giving it vitality.
• Selenium and arachidonic acid, which lard is rich in, protect the body from the activity of free radicals, which contribute to the formation of cancerous tumors and deterioration of the body.

Which part of pork is the softest and most delicious?

To find out the answer to this question, you need to understand for what purpose each part of this beautiful animal is used.

Neck, anterior spinal part

This meat is moderately fatty, soft and very juicy. The neck has become an expensive part of the pork carcass, apparently due to modern man’s special love for barbecue, which has led to an increase in demand for pork neck, from which the most ideal, tender and tasty barbecue is obtained. The neck, baked in the oven in one piece in foil or a sleeve, is also tasty; it is used to make the usual minced meat for cutlets. With any type of heat treatment: boiling, stewing, baking, frying pork neck, the result will be successful.

It is suitable for making soups and roast meats. But pork neck dishes are high in calories and will not appeal to those on a diet.

Loin, back

From the point of view of culinary science, the loin (in other words, the back part) is the best and most tender pork meat with a slight fat frame. Since this is still the dorsal part, you can’t do without the backbone and ribs. Meat cut between the backbone and ribs is entrecote for frying.

It should be understood that loin and carbonate are, in principle, the same meat, but carbonade is obtained when the loin is deprived of the bone. It is sold by cutting off the fat from the loin, leaving only a small layer on top for the juiciness of future dishes. The loin is used to prepare shish kebab, stew, pilaf, boiled pork and meat medallions are prepared from it.

This part of pork has its own contraindications:

• It can be consumed rarely and in small quantities, since the high calorie content of the product threatens to increase the body weight of the meat eater, and if there is obesity, pork loin is completely prohibited.
• The concern is the possibility of increased cholesterol in the blood due to dishes based on this part of the pig carcass.
• Excessive consumption of brisket provokes the development of problems with the heart and blood vessels.

Important! Pork is a type of meat that must be well cooked.

Tenderloin, lumbar part

The tenderloin is considered the tasty part of the pork cut, and therefore is somewhat expensive. It is located above the spine (in its central part) under a layer of fat. Although tenderloin is often referred to as solid boneless meat, it actually includes the flesh and a portion of the backbone with ribs.

The muscle is not subjected to physical stress throughout its life, which is why it is the most tender and soft meat of all pork, and it has almost no fat - a delicacy in its essence. Pork tenderloin contains a sufficient amount of minerals and vitamins PP and B, proteins and fats, which are so important for the human body.

Low-calorie meat allows it to be considered a dietary product, which is important for people with increased weight and various health problems. Tenderloin is tasty in any type of cooking, but it is better not to stew it due to its lean nature - it can turn out tough.

The meat makes excellent roasts, chops, schnitzels, and goes well with any vegetables in first courses. It can be fried whole or as escalopes (a delicacy from Russian and French cuisines), first cut into pieces 4 cm thick. Meat baked in foil or a sleeve in a whole piece is also delicious. This part of the pork is used to make excellent kebab.

Ham

Juicy ham is one of the most delicious and expensive cuts of pork. It represents the hip or humeroscapular section. In the market, instead of the real product, they may slip a part of the leg above the knee.

In fact, the ham is very large; before selling, butchers cut it into two parts and sell it that way. The lower part includes bone and therefore contains less meat, but is excellent for frying, drying, and salting. The upper part, the loin (popularly called the “butt”), has no bone. This excellent meat is suitable for cooking over an open fire; it is used to fry cutlets, steaks, escalopes or schnitzels.

The most delicious meat is cut from that part of the carcass that is not involved in movement processes. It lacks a large number of muscles and tendons. Such meat can be found on the back - the closer to the tail, the softer and juicier the product will be during the cooking process.

To prepare schnitzels, the meat is divided into oval oblong medallions; the thickness of the pieces should not exceed 2-2.5 cm. The cut must be strictly across the grain. Then the schnitzels are beaten and small cuts are made over the entire surface of the meat, and breaded in breadcrumbs. The original Russian dish - boiled pork - is made from the back end. To prepare it, high-grade meat is rubbed with spices and salt, poured with sauce and baked in the oven in one piece.

What is the tastiest part of a pork carcass? Which quarter should I buy?

of course - the floor of the back part, - there is a fillet, and a bone, and ribs, - in a word - for any

the taste of a culinary hostess, if you need good salted lard, then you don’t have to do it

ourselves - in the same market there are trusted sellers of such a product.

The back of a pig carcass has a meat section called tenderloin. That is, in addition to the above, you will get exclusive meat. It is located above the kidneys along the vertebrae. This is the most expensive meat from the entire carcass, but it is the most tender, since this muscle is practically not used. Trust me, grab the back and you won't go wrong.

If there is a lot to choose from when buying pork, I will choose the back of the carcass, the neck or a piece of tenderloin along the spine. Any of this meat can be used to cook roasts, chops, and barbecue.

The hind quarter seems to me preferable, because the back muscles are there, which are less involved, so the meat will be more tender, the ribs are also here.

The forequarter is also good, but as a rule, its best meat - the neck - is cut off and sold separately. Therefore, only the shoulder blade will be left on the quarter of soft meat. But this is still meat on the bone.

In general, in cooking there are eleven main parts of a pork carcass and each has its own purpose.

Head, ears, neck, carb, ribs, rump, ham, shank, brisket, tenderloin, chuck.

Therefore, what part to take is mostly a matter of taste. That is, what do you want to cook, what kind of pork dishes do you like.

but if you focus on the price of meat as an expression of taste preferences, it turns out that the back part is tastier.

If you mean tasty meat by the word, then it is best to buy the back part, since there is the most meat there. Well, in general, everyone has different tastes, I personally love smoked ribs, so much so that I would buy ribs and smoke them.

The most valuable pieces of meat are those that have the least amount of veins. Therefore, sedentary parts of the carcass are more preferable. And this is the backside. And you can also pay attention to the presence of a spine in the hind quarter; without it, the ratio of meat to bones will, of course, be in your favor.

Yes, there are tips! I've already bought quarters of pork this year. The front part is juicier, again there is a neck on the front part, which is very good for roasting in pieces. For salting, a lot of ham came from the front end. But there were more escalopes from the back and it was better to take lard from the back.

I find pork neck to be the best. There the meat is marbled - thin layers of fat between the meat. You can bake this and it won’t be dry, and you can fry it and it won’t be very greasy, and you can boil and stew it, and the kebab will turn out very tasty and juicy. The most versatile part of the mascara.

I think it would be right to figure out which part of the carcass goes into what during the cooking process, then any of them will be very tasty.

For frying, a piece of pulp from the spine, tenderloin or pulp of the hind leg is suitable.

For roast - meat from the spine (less fatty), hind leg, etc.

For stewing and boiling - front leg, brisket and flank.

For cutlets - pieces of the front and back legs, neck, trim and edge.

For soups - pieces from the neck, brisket, flank, trim. Coarse-fiber meat and bones of old animals are suitable for broths.

For jelly - head, legs, legs, a piece from the neck.