Pigs are one of the most unpretentious in care andfeeding animals, so they have been bred as livestock for many centuries. Pork is very popular in the kitchens of many nations of the world, except for Jews and Muslims who are banned from eating this kind of meat. In the mind most people have a stereotype that pig meat is very fat, 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 in chicken. Of course, there are very fatty meat, for example, bacon, because it is a tenderloin from the chest of the carcass, where the layering of fat is formed. But in general, pork is lean meat, which is easily digested, and its fat is less harmful to the health of blood vessels and the heart. From it is easy to cook a variety of different dishes, but it is important to know well which part of the carcass should be used. For example, for soups the neck part or shank will do, but for chops it is better to take fillets.
Cutting Pork Mascara
When you come to the market or to a store formeat, you see before you already ready parts from the original whole carcass. There is an established scheme of cutting pork carcass, which includes the division of meat into varieties. Pork of the first grade includes: the dorsal part (or it is also called the loin), the lumbar and scapula, the breast and the ham; to the second grade - neck part, shank and shank. In general, the cutting of pork carcass reduces to the separation of parts with similar properties. First of all, the pig is divided in half for convenience, although not always, then the front and back parts are separated: the cut is made over the projection of the pelvic bone in the region of the sacrum. Then proceed to cutting these parts. At the front cut off the scapula, and if meat with a large layer of fat, the fat is cut on a small layer of pulp, but not more than one centimeter. From the transfer remains the so-called "box". It is cut into two halves (on the chest bone and spine), the spine is removed, then the dorsal part is separated from the brisket, and the cervical part is cut off from the loin. A shank is separated from the back part, the ham is divided into four parts according to the films. Cutting pork carcass usually does not involve skin removal, but it can be removed and then used for cooking jelly. This cutting is typical for many countries, although some have their own peculiarities. For example, in England the whole carcase is first divided into four parts: the head, the front, middle and back parts.
Features of preparation
Pork can be cooked in a variety of waysways: fry, stew, cook, bake or cook over an open fire. But different parts of the pig carcass behave differently. For example, the neck, shoulder and back parts are suitable for frying whole, but the brisket is better to stew in small pieces. For soups, the best choice will be a shank, there is a bone and a sufficient amount of fat, which will make the broth rich. Scraps left after cutting, go to the preparation of cutlets. Very often pork forcemeat is mixed with beef, for example, for stuffing in dumplings. Cutting pork carcass is not a non-waste production, because the head and the insides are not suitable for industrial needs. They become something of a delicacy: especially roasted pig ears are gaining popularity.
