Ingredients (english)

Pork (Page 7)

Pork fillet
Pork fillet , lummer or loin is the tenderest and fat-poorest piece of pork meat. The pork fillet is cut from the back loin and sits on the underside of the bone. ...
Pork fillet heads
Pork fillet heads are cut from the larger end of the pork fillet. They're as tender as the long pork tenderloin. ...
Pork goulash
Pork goulash can be cut from different parts of the pig, with varying degrees of fat content. Schnitzel roast is often used, whereby the pig goulash can then sometimes become somewhat tough and dry. ...
Pork knuckle of pork
Pork knuckle of pork Pig's knuckle of pork is also called pig's knuckle of pork, knuckle of pork, knuckle of pork or sur knuckle of pork. For pork knuckle of pork one uses either the smaller hind knuckle, or the fleshier front knuckle of pork. ...
Pork medallions
Pork medallions are cut from the long fillet piece of pork. The medallions are up to 5 cm thick and round. ...
Pork minced meat
Pork minced meat remains particularly juicy when roasted and is very suitable for braising and stuffing vegetables. It contains up to 35% fat. ...
Pork Peel Ribs
Pork Peel Ribs Pig peel ribs are cut from the upper third of the pig's belly and have relatively little meat. Pork peel ribs can be fried, grilled or baked in the oven. ...
Pork roast
Pork roast Roast pork, French roast pork, roast pork, roast pork, roast pork RĂ´ti de porc, ital. Arrosto di maiale, span. ...
Pork roast cold cuts
Pork roast cold cuts can be bought fresh at the meat counter. It is available with different spice mixtures or herbs. ...

(C)opyright by Marions Kochbuch