Halaba meat refers to the meat from the front of the pig's back to the scapula, which belongs to the place where pigs exercise a lot. After the shoulder blade meat is cooked, it is rich in meat flavor and exudes charming meat flavor. In addition, the scapular meat has tendons and grease, which can be cooked in a variety of cooking methods.

Which part is halaba meat?

Halaba, namely scapula, is also called fan bone. In folk art, people usually drill a hole in this bone, hang copper coins or bells, and beat and wave it as a musical instrument to enjoy singing.

The meat on the bones of Halaba is basically lean meat. After the meat is taken down, it can be sliced and fried, or boiled in a pot and steamed, which is extremely delicious.