The meat in the back seat is tender and delicious, with fat and thin, lean meat and less tendons, which is better than the meat in the front legs. Can be cold, pickled, baked, etc. The very famous salted pork and braised pork with plum vegetables are the pork in the back seat.

Front elbow: the front elbow is thin and the hoof is bent backwards. Thick skin, more tendons, heavy gum and more lean meat. Back elbow: the back elbow is thicker, the hoof is lifted forward, and the meat quality is relatively inferior to that of the front elbow. Suitable for cooking with skin, cold salad, stew and so on. The famous Dongpo elbow is cooked with the front elbow.

Forefoot of pig's foot: the quality is better than that of hind hoof, and only skin, tendon, bone and other tissues have higher collagen content. Hind foot: similar to forefoot nutrition. The first joint under the pig's hind foot has a big, protruding and curved bone, which can be distinguished from the front foot and is suitable for burning, stewing and marinating.

The difference between pig's front leg meat and pig's back leg meat

1, taste

The front leg meat is also called sandwich meat and crevice meat. The meat is too old. The hind leg meat tastes soft and tender. In terms of pork grading, hind leg meat belongs to first-class meat, second only to tenderloin. The front leg meat and pork belly belong to the second grade meat, so the front leg meat is a little worse than the back leg meat.

2. How to eat

The front leg meat has strong water absorption capacity, and is suitable for making meat stuffing or meatballs, and the taste will be tender. The hind leg meat itself is soft and tender, suitable for frying and marinating. For example, the classic dish of Sichuan cuisine, Chongqing pork, many people think that it is fried with pork belly, but in fact, the authentic practice is to use hind leg meat. Or it can be cooked with spices and chopped, which can be made into meat buns with crisp and delicious taste.