With 16 distinct parts, it’s important to know which part of the pig each one is and its consistency and tenderness, as they all vary.<\/p>\n
Head<\/strong>: Jowl<\/strong>: Ears<\/strong>: Chest<\/strong>: Chop<\/strong>: Loin strip<\/strong>: Tenderloin<\/strong>: Ribs<\/strong>: Belly<\/strong>: Pig’s trotters<\/strong>: Shank<\/strong>: Shoulder<\/strong>: Ham<\/strong>: Flank<\/strong>: Tail<\/strong>: With 16 distinct parts, it’s important to know which part of the pig each one is and its consistency and tenderness, as they all vary. Head: This part includes the skin and a small amount of meat on the face, known for its gelatinous texture. Jowl: Located in the lower part of the head, it […]<\/p>\n","protected":false},"author":1,"featured_media":632,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\n
\nThis part includes the skin and a small amount of meat on the face, known for its gelatinous texture.<\/p>\n
\nLocated in the lower part of the head, it has a high fat content and is generally a very economical cut of pork.<\/p>\n
\nMostly made up of cartilage, they are usually cooked with the skin on.<\/p>\n
\nLocated below the neck, it also contains cartilage, known as “ternilla.”<\/p>\n
\nChops are classified into kidney chops, loin chops, and blade chops. Kidney chops are high-quality meat, loin chops are slightly fattier and more tender, and blade chops are preferred for grilling, frying, or roasting.<\/p>\n
\nLocated next to the chops and tenderloin, it is one of the most prized cuts of pork, offering lean meat with excellent flavor, suitable for almost any cooking method.<\/p>\n
\nFound in the upper lumbar area of the pig, it is as highly valued as the loin strip but is considerably smaller in size.<\/p>\n
\nA highly flavorful cut attached to the lower part of the ribs, known for being one of the juiciest parts.<\/p>\n
\nPossibly one of the most consumed cuts, as it is used to make bacon.<\/p>\n
\nRich in collagen, they are typically eaten after a long cooking process.<\/p>\n
\nLocated just before the pig’s trotters, at the elbow, it has a strong flavor and, like the trotters, requires long cooking.<\/p>\n
\nLocated at the upper part of the front legs, the shoulder is cured similarly to ham but is more aromatic and has a sweeter flavor.<\/p>\n
\nThese are the pig’s hind legs, which are cured to produce ham as we know it, considered the highest-quality part of the pig in Spain.<\/p>\n
\nLocated just below the belly, it is a flavorful and economical cut.<\/p>\n
\nThe final part, the tail, contains cartilage and is often consumed as a sausage.<\/p>\n","protected":false},"excerpt":{"rendered":"