Ingredients: All about pork
Schnitzel, pork chops, pork - our pork is usually from young fattening pigs, which are at the slaughter about seven to eight months old. The bright red meat is juicy, tender and fine-grained and needs, unlike beef, because of its fat content after slaughtering hardly hang.
Pigs react extremely to stress situations, which can lead to the so-called Pale Soft Exudative quality (PSE). light and watery meat. It contracts during frying, becomes tough, dry and tastes bland. So when you buy so that the pigs are from appropriate animal husbandry? The meat is strong pink, aromatic and juicy.
chops are among the most popular sections. There are several varieties: the stalk and filet chop and the hearty neck or rag chop. Stalk and fillet chop (carbonade) is obtained from the pork loin. The tender, fine-grained meat is offered in a piece or in slices, as a casserole or as ribs. It is suitable for roasting or grilling. Cured for stews, and for stewing rolled roast.
filet (Loin or lobster) is tender and juicy, commercially available as whole filet or sliced medallions without bones. Suitable for braising chop or roll roast for fillet roast and sliced meat. For roasting small pork medallions or fondue. Here we explain how you can cook pork fillet.
The foreshank is usually cured (Eisbein / Surhaxe), the rear leg (ham ice) like grilled.
pork neck There's a piece or slices, with or without bones. Suitable for braising neck roast, goulash and roll roast. Uncooked: For frying in the oven, or grilling neck cutlet. Neck cashier is cured and smoked.
Little ham customer
Hams are the rear thighs of the pig. The meat is cured, boiled, fried, dried or smoked and usually eaten cold. The selection of ham is huge, and each has its own character: Mediterranean ham are first salted and then air-dried, German ham is usually first cured and then smoked.
Katenschinken comes mainly from Schleswig-Holstein. The hams are very large and are cured with bone, then smoked very slowly over beech wood. The meat is tender-juicy and tastes mild to hearty-sweet.
Parma ham is derived from a very special breed of pig, which comes from the area around Parma. The ham is rubbed with sea salt and then dried for about a year in the air. The trademark of this Italian specialty is the branded five-pointed crown. Parma ham tastes nutty and especially mild.
Lachsschinken is not made from the pork leg but from a piece of pork loin. After curing, the salmon ham is smoked warm and wrapped in a thin layer of bacon. It tastes delicate and mild and is very lean.
Ardennes ham comes from Belgium. It is cured and then cold smoked over hardwood and juniper or air-dried. It tastes spicy and beautiful after juniper.
Recipe classic step by step: Minute steaks
For beginners: minute steaks - quick and easy
Pig roast
To the recipe: pork crust roast
Stuffed pork rib
Recipe: Stuffed pork rib
Pork medallions with olive bread crust
The recipe: pork medallions with olive bread crust
Pork fillet in coffee and laurel crust
The recipe: pork fillet in a coffee and laurel crust
