Where is the pig's forearm?

As the most delicious part of pigs, it is very popular with meat lovers. Pork elbow is very nutritious, and it is especially delicious whether it is boiled, stewed, marinated or boiled.

Because the pig is a lazy animal, it usually exerts force on the front elbow and less on the back elbow. Therefore, the meat of the front elbow is relatively alive, with more lean meat, more tendons and heavy colloid. Often cooked with skin, it tastes fat but not greasy. It is more suitable for roasting, sauced, stewed and marinated, such as braised elbows and sauced elbows.

Compared with the front elbow, the back elbow of a pig tastes worse. Because the hind legs of pigs are usually not too hard and have little activity, the meat on the hind elbows will be fat, lean, big bones, old and tough skin, high connective tissue content and poor quality. The back elbow is not suitable for braising, and the elbow will not be chewy.

If you buy back the back elbow, you can use it to make soup and meatballs, which are delicious, or separate fat from lean meat and cook lard with fat. In terms of price, the back elbow will be cheaper. In our hotel, we always use behind-the-scenes means to get more profits.