|
| SiGN UP! join
the DigsNews mailing list + we'll keep you posted about updates and other DIGS-related news .
|
|
|
|
| .. |
got
a food question? jump to the
boards
.
|
copyright ©1999-2006
DigsMagazine.com.
|
this little piggie an
illustrated guide to pork cuts
by Yee-Fan Sun | 1 2 3
4
5 6 7
continued
from page 6
Click on a section
to find out more about the different cuts that come from each one, and
what to do with them..
Leg
The leg region is where ham comes from. Most of the ham you’re likely to
encounter is the already-cured, pre-cooked sort, that deep rosy-pink stuff
you’re used to popping into sandwiches, or the big hunk o’ ham that gets
glazed sticky-sweet for a holiday roast. Should you happen to find yourself
with something labeled fresh ham, it can be prepped in pretty much the
same way as a shoulder/butt cut.
o
check out these related articles:
what to do with a whole chicken
try
these pork recipes:
pork tenderloin with mango sauce | pernil
(Puerto Rican roast pork) | pork
dumplings | teriyaki
spareribs
--------------------------->
lounge .
nourish .
host
. laze . home.
|
