Of course, from pig meat, despite the excessive fat content, you can cook the most delicious dishes. This smoked brisket, and chops melt in your mouth, and fragrant dumplings. A barbecue, in general, can be called a dream for a gourmet, right? But still, from the whole variety of tidbits, you can choose lean parts. These include the loin. How does it differ in appearance from other meat? What are its taste characteristics? What can be prepared from this product? And, perhaps, in conclusion, the main question arises: "In what part of the carcass of the pig is the loin part?" You will find all interesting answers in this article.
Pork carcass rules
Usually, when working, they are based on the rules of the state standard. According to these standards, each half-carcass must be divided into eight cuts, which are then divided into grades. So, let’s look at what each part of a pig’s carcass is called and what sort of variety it belongs to:
- Scapular part - in addition to the forelimb, a certain part of the upper and costal zone is located on this lobe.
- The dorsal part - goes along the ridge and captures the space down to the middle of the abdomen.
- The sternum is symmetrical with respect to the dorsal part and contains ribs.
- Lumbar - is closer to the hind limbs, adjacent to the ham.
- The ham is the hind limb together with the tailbone and the nearby thigh area.
- Tanks with a neck cut - fleshy space from the brisket to the head.
- The knuckle is the area of the forearm to the hoof.
- The drumsticks are part of the carcass, similar to the front shanks.
The first five parts belong to the first grade of meat, the rest to the second.
Where is the loin?
If you take into account the qualities of all parts of the carcass, then even visually you can determine that the hind limb (ham) is the fattest. And removing the skin, which usually remains on the carcasses when chopped, also reveals the special external characteristics of the pulp. So where is the loin? This place is the upper, most fleshy and tender layer of ham. Unlike the sternum and the shoulder blade, there are no bones at all. Also the smallest veins, muscle weaves and fatty inclusions (if you do not consider the fleshy longitudinal strips along the ridge). In appearance, it has a slightly different color and density. Other distinctive features are described below, thanks to which it is from this meat that you can cook certain dishes with an exquisite and delicate taste.
What are the special properties of the fillet part from other meat?
Pork ham, if not too big, can be fried or baked whole. However, if the family is small, the portions are too big. Therefore, it is advisable to divide this part of the pig carcass along the thigh and cook separately. The upper loin is distinguished by tenderness and a special, light pink color. It does not contain multiple muscle fibers and fatty inclusions. Therefore, this part of the ham (and indeed the whole pork carcass) is considered the most delicious meat. The remaining mass of the hind limb includes bones and more muscle weaves and fibers, so it is not so valuable to eat. It is used to prepare ham, which is also very tasty and nutritious, various dishes of minced and minced mass, as well as roast from small pieces.
What dishes are prepared from sirloin?
Since this meat is not very fatty, it is preferable to cook dishes from whole pieces or cut into plates of various thicknesses. This is due to the fact that during heat treatment, especially after beating with a hammer, quick frying does not occur, and the inner flesh remains juicy, but at the same time soft. Among such the most popular delicacies - langet, steak, brizol. Below is a recipe for one of these dishes. The loin is also an ideal material for wrapping large and small rolls. From thin slices make roast melting in the mouth. In addition, the pulp can also be used in chopped form. These are all kinds of zrazy and schnitzels.
Pork Brizole Recipe
For cooking you will need :
- about 700-800 g filet tenderloin;
- some coarse salt;
- for frying - flour and fat;
- butter - 60-70 g;
- chopped green onions - 1 teaspoon. a spoon.
Order of preparation :
- Wash a piece of meat and pat dry with a paper towel.
- Cut across the fibers into small plates no more than 1 cm thick.
- Beat each slice, wrapped in a plastic film, to a thickness of 1-2 mm.
- With a knife, give the piece a circle shape with a diameter of about 10-12 cm.
- Chop the brisoli with a little salt and flour.
- Quickly fry in hot fat for 1-2 minutes on each side until brown, turning on both sides.
- Serve on a warm dish with a slice of butter on top and sprinkled with onion. The best side dish for brizol is stewed or fresh vegetables.
Eat on health!