Delovi svinjskog mesa (Pork parts of meat)

Prema kvalitetu, svinjsko meso se deli na tri kategorije

I kategorija:

But - svi delovi

Sol, 

Frikando, 

Velika i mala ruža, 

Krmenadle - dugi kare i kratka krmenadla.

But se koristi se za pečenje, mleveno meso, odreske, dimljenje i izradu mesnih prerađevina.

Šol je unutrašnji deo buta i koristi se za odreske i vešalice jer ima veoma meko meso.

Frikando je odličan za roštilj ili isečene odreske, a meso je malo tvrđe.

Velika ruža je najkvalitetnije meso buta, kao i mala ruža, i odlični su za odreske i roštilj.

Krmenadla je meso koje ide duž kimčenog stuba. Sušena je poznata kao pečenica ili pršuta, a sirova može da se koristi za pohovanje, dinstanje, pečenje ili roštilj.

II kategorija:

Plećka ili lopatica. 

Plećka može se i peći u komadu ali vrlo sporo i sa dosta tečnosti kako ne bi ostala tvrda. Može koristiti i kao mleveno meso.

III kategorija:

Vrat, 

Potplećka, 

Grudi, 

Rebra, 

Kolenica,

Butkica

Vrat ima žilice masnoće. Najčešće se koristi za pečenje u komadu ili sečeno na odreske.

Potplećka se nalazi ispod plećke i koristi se uglavnom za pripremanje gotovih jela.

Grudi su delovi rebara sa donjim delom grudi. Koristi se za pripremu kuvanih i pečenih jela.

Rebra se koriste za dimljenje, kuvanje u jelima, ili peku u rerni.

Svinjska kolenica je svinjska podlaktica sa kostima, kožom i potkožnim masnim tkivom.

Butkica ili ribić je kvalitetno meso koje se kuva u komadu ili se peče.

Delovi svinjskog mesa su razliciti I razlicitim zemljama.

According to quality, pork is divided into three categories

I category:

Thigh - all parts

Shank,

Fricando,

Big and small rose,

Chop - long square and short chop.

The leg - thigh is used for roasting, minced meat, steaks, smoking and making meat products.

The shank is the inner part of the thigh and is used for steaks and hangers because it has very tender meat.

Fricando is great for grilling or sliced steaks, and the meat is a little tougher.

The big rose is the best quality thigh meat, as is the small rose, and they are great for steaks and barbecue.

The chop is the meat that goes along the spine. Dried is known as smoked pork tenderloin or prosciutto, and raw can be used for frying, stewing, roasting or grilling.

II category:

Shoulder or shoulder blade.

The shoulder can be baked in one piece, but very slowly and with plenty of liquid so that it does not remain hard. It can also be used as minced meat.

III category:

Neck,

Shoulder blade,

Chest,

Ribs,

Shank,

Hock

The neck has veins of fat. It is most often used for roasting in a piece or cut into steaks.

The shoulder blade is located below the shoulder and is used mainly for preparing ready meals.

The chest is the parts of the ribs with the lower part of the chest. It is used to prepare boiled and baked dishes.

Ribs are used for smoking, cooking in dishes, or baking in the oven.

Shank - pork forearm with bones, skin and subcutaneous fat.

Hock is high-quality meat that is cooked in pieces or baked.

Keep in mind that pork cuts are different in different countries.