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Pork neck bone is the bone removed from a pig's neck, including 3 main parts: the meat sticking to the outside of the bone, the bone, and the bone marrow. There is just a small amount of meat surrounding the bones, but the meat is firm and delicious because the neck is the most active part of the pig. The bone marrow is often stewed to make broth. The neck bone is selected to be processed into many different dishes such as porridge, stew, and soup subject to the preferences of each family.

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A pig’s trotter is considered as the best cut of the pig
Marrowbones are is the bones in the front and hind legs of the pig
Pork tail is the last part of a pig
Pork tail bone is the bone that runs along the spine, next to the pork tail
Pork belly is familiar to any housewife
Boneless pork belly is the meat left in the belly of a pig
Rib tips are a cut from the fifth rib to the end of a pig’s breast bone
Pork rind, also known as pork skin, is the skin of a pig
Back ribs are a cut with bigger harder bones and less meat than rib tips
A cut from the muscle located in the front and running along the central spine of a pig