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PORK Domesticated Pig Boar adult male pig kept for breeding
Litter group of piglets born at one time from the same sow Feeder/Weaner Pig piglet after it is weaned from the sow Runt smallest pig in the litter Suckling Pig very young piglet; slaughtered at less than 2 months old; generally weighs less than 15 kg
meat from hogs, or domestic swine dates back to about 7000 B.C. Stone Age man ate wild boar, the hog's ancestor
Firm Pink Flesh No sign of Moisture Relatively small amount of fat over the outside Small amount of marbling
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high proportion of lean meat to fat and bone Utility mainly used in processed products and is not available in
Tough Cuts (trotters, belly) long moist heat cooking methods such
as braising, stewing, boiling Tender Cuts (tenderloin/loin, picnic) dry heat cooking methods
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cut from the side contain long rib bones with a thin covering of
Tadyang (Filipino)
More bones; less meat and fat Some muscle activity COOKING METHODS: deep-frying, braising, stewing
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boneless cut of fatty meat popular in Asian cuisine, and forms a part of many
Liempo (Filipino)
Contains a lot of fat Tough COOKING METHODS: braising, stewing, roasting
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one of the most commonly bought and most popular joints for roasting because of its leanness one of the most expensive roasting joints but it does give nice lean, uniformly shaped slices, prior to tying into shape Pigue (Filipino)
Requires long cooking methods (ex. Braising, stewing) Can be cooked with greens and other vegetables or flavorful sauces Can be added to soups Tender Some muscle activity Little fat COOKING METHODS: braising
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Pigs feet
Increased in popularity since the late-2000s financial crisis
Paa (Filipino)
Much muscle activity Little meat; lot of skin Ham Hock/Pata Cooking Methods: stewing, boiling, combination
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SCHWEINSHAXEN German
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