Pork backbone refers to the bones in the spine of a pig. A commercially available pork spine also includes the meat that is attached to the side of the bone.

The pork spine sold in the market usually comes with a little bit of meat next to the bone, which can be used to make soup or sauce for the spine. Pork spine has rich nutritional value, unlike the pork bone is the pig's leg bone contains a lot of bone marrow, bone marrow in most of the fat, out of the soup is more greasy. Pork spine also contains bone marrow, but the amount is much less, the soup will not float in the soup surface a thick layer of oil.

The names of the various parts of pork

1, tenderloin

is the lean meat below the spine that is connected to the large ribs. There is no tendon in the meat, it is the most tender meat in pork, it can be sliced, shredded, diced, fried, stir-fried, stir-fried, exploded with the best.

2, hip tip meat

Located in the upper part of the buttocks, are lean meat, tender meat, generally instead of the tenderloin, more for frying, stir-frying, stir-fry.

3, sitting hip meat

located above the hind leg, hip tip meat below the hip, all lean meat, but to the quality of the older, longer fibers, generally more as white cuts or back to the meat with.

4, five-flesh meat

refers to the belly part of the pig just below the dorsal spine, commonly known as "five-flesh meat", skin, lard, meat layering clear, so it is also known as the "three layers of meat".