The front and rear trunk (mouse) are fairly thin and collagen-rich, especially the front. They make for boiling, soups, making broths, cooked casserol..
Behind the fillet and belly frame and up to the tail of the animal, we find the thigh. Various pieces come out of the barrel, such as ham, ham, trance..
Low in the upper half, about the middle of the pig's length, in the portion of the fillet frame we find the favorite of many steaks. Small animals can..
The front and rear trunk (mouse) are fairly thin and collagen-rich, especially the front. They make for boiling, soups, making broths, cooked casserol..
The most oily part of the animal. Chest muscles are easily distinguished from fat and cooked in the pan and in the oven. The sidewalks or railroads ha..
Osobuko, named after the Italian dish used for the manufacture of which is used. It's basically the mouse with the bone. It is cooked in the tradition..
They are the steaks of the first 5 thoracic vertebrae. Noble piece of meat, ideal for grilling or cast-iron pan. Also, their meat is roasted and sold ..