1, the pig keel is the back of the pig, with more lean meat, less fat and a lot of bone marrow. When cooking, soft and fatty bone marrow is released. Bone marrow can be used in sauces, soups or stews, and can also be added to Italian stews. In addition, it can also be used as an appetizing sauce.

2. The bones in the pig keel contain a lot of bone marrow, and the attached meat is mostly lean meat with little fat content. Pig keel should be eaten within the same day after cooking. If left for too long, bacteria and nutrients may breed. It will also be lost, or you can put the pig keel in the cold storage area of the refrigerator to extend the storage time.