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Pig carcass, half

Pig carcass, half

It weights around 90 kg. (60 to 90 kg). These carcasses are used to sell fresh meat and to make processed products [...]
Pork cheek

Pork cheek

The meaty part of the lower jaw of the pig. It is tender, slightly gelatinous and has a peculiar taste.
Pork dewlap

Pork dewlap

It is the part located in the lower part of the pig’s neck. It is made mainly from fat. It is commonly used as a fa[...]
Pork knuckle

Pork knuckle

Front or rear shank of a pig, located under the hams. It is eaten fresh, semi-salted or smoked.
Pork loin

Pork loin

Pork loins are each of the two meat pieces located next to the spine and under the ribs of the pig. It is usually [...]
Pork ribs

Pork ribs

The part that belongs to what would be considered as the chest and ribcage in a cow.  It can be eaten fresh, roaste[...]
Pork scratchings

Pork scratchings

They are the pig’s skin without the fat. Pork scratchings are more or less thick and very fatty. They are usually [...]
Pork shank

Pork shank

Pork shanks are a pork cut located between the joint of the two bones where the elbow is formed. Shanks have a str[...]
Pork tenderloin

Pork tenderloin

It is located in the inner lower part of the loin. It is one of the highest quality pieces.  It is usually eaten sl[...]
  • Recipes
  • Glossary
  • Type of dish
    • Coffee, chocolate and infusion
    • Main course
    • Pizzas
    • Soups and creams
    • Legumes
    • Birds
    • Juices, milkshakes and beverages
    • Salads
    • Burguers
    • Beers
    • Breakfasts and brunch
    • Eggs
    • Pastas
    • Sándwich
    • Cocktails
    • Meats
    • Shellfish
    • Appetizers and canapes
    • Bread and pastries
    • Finger foods
    • Ice creams and sorbets
    • Dessert
    • Pastries
    • Fish
    • Rices
    • Vegetables
  • Temperature
    • Warm
    • Cold
    • Room temperature
    • Hot
  • Cuisine type
    • 5th range cuisine
    • Peruvian cuisine
    • American cuisine
    • Mexican cuisine
    • Arabic cuisine
    • French cuisine
    • Italian cuisine
    • European cuisine
    • Basque cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Vegan cuisine
    • Gluten free cuisine
    • Asian cuisine
  • Additional culinary preparation
    • Stocks
    • Bakery
    • Technique
    • Dressings
    • Garnishes
    • Sauces
    • Sweet
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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