Pig sperm bones are also called pig bones, which refers to the pig’s ossicles, commonly known as “pig bones” or “pig bones”. The pig bones are located in the pig’s ears, with the left ear and There is a piece of pig bone in each right ear. The shape of the pig bone is irregular, only about one centimeter square.

The two ossicles on the pig have a peculiar natural shape. They look like grimaces when turned over, and look like dragon heads when turned over. They have been regarded by Jiaodong folk as a means of calming fear and warding off evil spirits since ancient times.

Extended information

Detailed explanation of other parts of pork

1. Pork head meat: It includes upper and lower jaws, ears, upper and lower mouth tips, eye sockets, walnut meat, etc. Pork head meat has thick skin, old texture and heavy gelatin. Suitable for cold dressing, braising, pickling, smoking, soy sauce, etc.

2. Phoenix head meat: The skin here is thin, slightly brittle, lean and fat, and the meat is tender. Suitable for stewing, steaming, roasting and making soup, or twice-cooked pork, etc.

3. Chaotou meat (also known as neck meat): its meat is old in texture, fat and thin, and is suitable for making steamed stuffed buns and dumpling fillings, braised in braise, steamed with rice flour, etc.

4. Front leg meat: The meat in this part is half fat and half lean, and the meat is older. Suitable for cold dressing, braising, roasting, pickling, soy sauce, salty roasted white meat (bean sprouts and pork), etc.

5. Front elbow (also called front hoof): It has thick skin, many tendons, and heavy glue. Suitable for cold dressing, roasting, making soup, stewing, braising, simmering, etc.

6. Front feet (also known as front hooves and pig hands): The quality is better than that of hind hooves. There are only skin, tendons, and bones here, and the gelatin is heavy. Suitable for roasting, stewing, braising, simmering, etc.