|
|
|
|
 | | Search results for the keyword(s): pork products | | | Additional Related Content | | |
|
|
| |
|
|
| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
|
|
|
|
|
 = image included |
|
|
|
Term Name |
|
|
|
|
|
|
|
| Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat. This rib is also called Canadian ... |
|
|
|
|
|
|
|
| Pork that contains 25% fewer calories and 33% less fat than the pork that is described in the USDA handbook, Composition of Foods, 8-10. |
|
|
|
|
|
|
|
| Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals. The liver should smell fresh, be bright colored and ... |
|
|
|
|
|
|
|
| A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as ... |
|
|
|
|
|
|
|
| Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood. The smoke from the burning wood gives the pork a distinctive smoky flavor and ... |
|
|
|
|
|
|
|
| Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides ... |
|
|
|
|
|
|
|
| Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder. The cut is slow ... |
|
|
|
|
|
|
|
| The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat. The kidneys from an older animal will ... |
|
|
|
|
|
|
|
| A cut of pork taken from the fresh pork side of the flank area. This cut can be sliced and sold fresh, but is more commonly smoked, cured, sliced and then sold as bacon. |
|
|
|
|
|
|
|
| A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean ... |
|
|
|
| | |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2010 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
