Pork is one of the most popular types of meat in many countries. It is distinguished by satiety, tenderness, pleasant taste and is suitable for preparing a wide variety of dishes. Moreover, the taste and quality of future treats will largely depend on what part of the pig carcass was used.
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What parts of pork are better to use and for what dishes
After slaughtering the pig, the butchers cut its carcass into about 40 parts. Each of them is good in its own way if you know how to cook it. So, for a rich broth it is better to use pork ribs, bones with a small amount of meat on them, a scapula or drumstick. And for cooking jellied legs are more like.
The best goulash is obtained from a scapula, ham, sirloin or loin - the fattest part of a carcass. These parts of pork can also be used for cooking meatballs, chop and chopped zrazy and roast. The shoulder blade is generally considered the toughest part of pork, so it must be subjected to prolonged heat treatment - stewing or cooking.
But it is better to pickle 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 scapula and is pieces of fat with layers of meat.
Barbecue is best made from the neck - this part of the pork has fatty layers, thanks to which the meat on the fire is juicy. For baking in large pieces, ham is best suited - the meatiest part of the carcass, which is a pork buttock. Today, however, a hamstring located just above the knee is usually issued as a ham. From ham, you can cook a delicious boiled pork or roll.
Steaks, chops, schnitzel and langet should also be cooked from ham, and sauté medallions and cutlets from Korean. Then these dishes will be especially juicy, soft and tasty. Ordinary cutlets, in principle, can be prepared from almost any meaty part of pork. And for more fat content, they should add a little loin.