Pig head meat:
Pig's head is thick and sticky, generally suitable for cold salad, marinating, curing, smoking, sauce making and wax making. Burn the fresh pig's head, wash it, cut it in half, and cook it slowly in the old soup. After tasting the color, it is taken out, filtered and cooled, which is a good lo-fi taste.
Pig ears:
The fat content in pig ears is not very high, but with the taste of collagen and the crisp taste of ear bones, the strong contrast is very charming. Pig ears are mostly used in cooking methods such as burning, halogen, sauce and cold salad.
Pig arch mouth:
As one of the most active parts of the pig, the arch of the pig is rich in gum and the meat is tender. Hunan people usually make them into bacon and braised pork, which have a strong taste.
You can also slice separately and stir fry. When eating, I feel a thick layer of chewing gum wrapped in a layer of fresh and tender lean meat. The pigskin is elastic, the gum is dense, and the lean meat is soft and waxy. The delicious taste is fascinating.
Loose meat:
Pine board meat is the meat located on both sides of the pig's neck, and "pine board meat" is a relatively high-end name in the cooking world. In terms of yield, pine meat is very scarce, and a pig can only cut about half a catty, which is very precious.
Therefore, people even named it "Golden 62". The fat of loose meat is evenly distributed like snowflakes, and the meat is fresh and tender, refreshing and slippery, and not greasy at all.
Although there is not much fat in pine meat itself, the meat quality is magical and tender. All kinds of frying, frying and baking are suitable, but it won't taste bad anyway.
Grooved meat is also located in the pig's neck. Pine plate meat can be said to be a part of groove meat, but the part other than pine plate meat contains more trachea, blood vessels and lymph nodes, which will cause harm to human body if it is not cleaned. You'd better not eat it.