Pork - meat guide

pork In recent years, large-scale meat production is increasingly replacing the correct use of resources, which could not but affect the quality of the meat sold. This is particularly true of such products as pork.

Too often in the manufacturing process used simplified methods that allow snizat costs and maximize profits. As a result, a large amount of meat sold is made on the basis of intensive farming with the use of hybrid cattle breeds that were bred specifically to be able to produce as much meat as possible in a shorter time. Cattle are fed artificial and concentrated feed, which accelerate the process of weight gain, as well as the slaughter and sale. This haste does not allow meat to develop their flavor and texture.

Animal meat, which grew slowly in a good atmosphere fed or natural organic food and then scored near the site content, thus reducing stress (which affects the texture of the meat), will have a rich flavor. During this fun and do not mind to pay a little more.

pork

Parts of carcasses

The blade - this is a very big piece of meat, which can be divided into the scapular and subscapular part.
Shin usually sold without bones, with a small joint.
Central part of the pork carcass can be divided into bacon, loin and loin.
Loin can sell with bone (sometimes referred to as chops), boneless or in portions.
The edge of the loin can be cleaned from the bones around the joint and roll or cut into thick pieces of boneless.
Breast can be sold as one piece - with bones or without them - or cut into available-for-cooked bacon pieces.
Breast is also that part of the ribs which may be cut with a thin layer of meat. If you need an edge with plenty of juicy meat, ask your butcher "roll out" for you bacon and leave a thick layer of meat on the ribs before they butcher.
Tenderloin or sirloin, brisket is obtained from large pigs, intended for the production of bacon. Pork escalope - it is usually a small part of a fillet or "loop", which beat off between the layers of the food film.
Rear leg contains more lean meat with little fat under the skin. It can be purchased as a single large piece of meat with bone, but it is usually purified from bone and cut into smaller pieces.

pork

Boiled ham

This cooked ham (in contrast to cheap ham, sliced, which is actually a reformed meat from other parts of dried pig) is often called in honor of the preparation methods and places of origin.

Cheap sliced ham are not usually made from ham. During its manufacture, water was added, as well as various additives such as sugar, gelatin, fat, flavorings, colorings and preservatives. By law, manufacturers of bacon Bacon - guide on meat Ham and can add up to 10% water without marking it in structure, so that the ham, which is written "with the addition of no more than 15% water" is likely to contain 25%.

York ham

Suhosolenaya ham, sometimes slightly smoked, cooked on the bone.

Bradenhemskaya ham

The famous ham from Chippenham, Wiltshire. After drying it is placed permanently in a mixture of molasses and spices, and then allowed to ripen for seven months, which results in the formation of black, pitch, envelope. This variety of different thin, sweetish flavor.