Pork spine has a certain amount of fat, so it should not be eaten by people who are obese or have high blood fat.

Pork spine contains a lot of bone marrow, and the soft, fatty marrow is released when it is cooked. Bone marrow can be used in sauces, soups or simmered dishes, and added to Italian stews, or used as a sauce for appetizers while still warm.

The pork spine itself has little meat, it's all bone, a characteristic that predisposes it not to be a main course, it has a low probability of appearing at the table, it's usually used in soups, sucking up the marrow mainly, unlike pork, which you can use to make many delicacies, you can use it as a main ingredient, you can use it as an ingredient, and so on.

Pork spine selection tips:

1, look at the appearance of pork spine. By carefully watching the appearance of the pork spine can be identified whether the pork spine is fresh, fresh pork spine appearance of bright red color, the most good good pink, can not be too red or too white.

2, smell the flavor of pork spine. By smelling the smell of pork spine is one of the most simple and effective way to buy, the smell is relatively fresh pork flavor, and slightly fishy. Once there are other odors or smell, do not buy, it is easy to be relatively bad pork spine.

3, press the pork spine. Take the finger to press the pork spine, if you press hard, the pork spine on the meat can quickly return to its original shape, if the limp down the meat is relatively bad; and then touch the surface of the pork spine, the surface is a little dry or slightly moist and not sticky. If it is sticky, then it is not fresh pork spine, and the meat feels tight when you touch it with your hands. In the purchase of pork spine, you can take this method to buy.