Pork and cooking method

Pork is one of the tastiest and most tender types of meat and usually comes from piglets under one year old. 

Pork pieces: 

Head : suitable for boiling, baking or stewing. 

Neck : neck steaks come from this part . It is oily and quite soft. It is ideal for cooking in the pan , oven , grill , spit (short spit), pot. 

Walnut or olive : it is an extremely soft and tender piece. Suitable for baking or frying. 

Steaks : there are flank steaks and flank steaks. Ideal for grilling, pan , oven, boneless and thinly sliced ​​can be made into schnitzel or escalope. 

Chest : It is the endings from the rib bones in the chest. Favorite barbecue item. It is not far behind for roasting in the oven, but also marinated in spice mixtures. 

Fish kidney : Ideal for oven, pan, steamer, pot (be careful not to dry out) and grill. 

Shoulder or scapula : Whole, as is, or boneless, it is ideal for a roll, for cooked in the pot but also slow-cooked in the oven. 

Buti : Depending on the part, it is suitable for s nichel, oven, pot, spit (short spit), frying pan, boiling and grill (some parts). 

Panty and round : Gives smaller, but extremely juicy and tender schnitzels. They are also used for braising. The whole leg is suitable for roasting in the oven. 

Pancetta : One of the fattiest parts of the pork Ideal for: Pan, grill, oven, spit (short spit). 

Shank : this is the lower part of the pig's leg. Ideal for: Whole in the oven or in the shell (on the bone), pot or boiled (boned or on the bone, in pieces).