It is a piece obtained from the dismantling and preparation of the pig's spine.
It is a piece that results from the dismantling of the pig's head, consisting of ear and ear, weighing approximately 250g.
Cut slices, without bones, without subcutaneous fat and without rind, weighing approximately 130/170g.
Meat with bone taken from the lower jaw of the pig, ideal for stewing, approximately 200g.
It is a piece that, separated from the bacon and the adjacent muscle layer, encompasses the region corresponding to the part of the ribs, separated from the spine, and ...
The part of the pig that hides inside the fatty bacon.
It is a piece that, separated from the bacon and the adjacent muscle layer, encompasses the region corresponding to the part of the ribs, separated from the spine, and ...
Piece made up of the skin/rib, fat, abdominal and thoracic muscles and ribs of the piglet.
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