Barbecued pork is usually plum meat or tenderloin.

Plum blossom meat (No. 1 meat): refers to the muscles of the back of the neck cut off from the fifth and sixth ribs. It is located between the front shoulder and the front leg. It is obtained because the cross section is fat and thin and looks like a plum blossom. name. The lean meat of plum blossom meat contains fine fat, tastes tender and fragrant, and is not greasy. It is suitable for making barbecued pork, pan-fried meat, barbecued meat, and hot pot meat slices.

Foreleg meat (No. 2 meat): refers to the foreleg muscle cut from the middle of the fifth and sixth ribs. It is also called "sandwich meat" and is located in the upper part of the foreleg. Half fat and half lean, the meat is firm and elastic, with a strong ability to absorb water. It is suitable for stuffing and meatballs. In production, it is suitable for bacon, cooked ham, canned food, high-quality enema, etc.

Tenderloin (No. 3 meat): refers to the back muscles cut parallel to the ribs about 4-6cm below the spine. There are large tenderloin and small tenderloin. The meat has no tendons and is the tenderest and most digestible meat among pork. It is delicious whether fried, stir-fried, boiled or fried. Suitable for making barbecue, barbecued pork and dried meat during production.

Hind leg meat (No. 4 meat): Cut off the hind leg muscles from the junction of the lumbar and sacral vertebrae. Located on the upper part of the hind legs, including the tip of the hindquarters. Hind leg meat has thick fiber, a thicker texture, less fat, and gluten. It is generally suitable for braising, boiling, stewing, etc. It is suitable for making various meat products during production and is the best raw material for processing ham.

Pork belly: located under the pork ribs, the lower part separated from the back and waist, just cut off the breast. Red meat and fat have distinct layers, which we often call three-layer meat. It is alternately fat and thin, soft but not rotten, and fat but not greasy. Suitable for braised, white stewed or steamed, such as braised pork with pickled vegetables, braised pork, Dongpo pork, twice-cooked pork, steamed pork with rice flour, etc. Suitable for making bacon, cured meat and salted meat during production.

Pig's trotter (elbow): The part between the pig's thigh and calf. The upper end is separated from the elbow joint and the lower end is separated from the wrist joint. It can be divided into front and back. The front elbow is thinner, the skin is thicker, and the tendons are thicker. More, the gelatin is heavier, and there is more lean meat; the back elbow is thicker, and the meat quality is relatively worse than that of the front elbow. Suitable for cooking, stewing, stewing, etc. with the skin on. In production, it is suitable for making sauced meat, stewed and canned meat.

Pork neck meat (front neck meat, trough meat): Located in the neck of the pig, it contains a large number of lymph nodes, lipomas and thyroid gland. This part has less muscle and more connective tissue and fat. It is generally used as stuffing and enema filler. Lymph and various glands need to be cleaned before consumption.