Pork, like any other product, has its own secrets and peculiarities in cooking. Nowadays, there are many culinary recipes from this meat. Before you start cooking, the pork must be cut into pieces, as this will cook the meat well.
It is necessary
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Two kitchen knives: regular and for chopping meat with a wide blade
Instructions
Step 1
Using a massive bone chopping knife, chop the pork into the cartilage between the vertebrae, dividing the spine into segments. After making cuts along the entire length of the spine, move on.
Step 2
Use a regular kitchen knife to easily split the quarter in half. In the area of the penultimate or last cut, cut the pulp together with the skin.
Step 3
Cut the meat all the way into the bone, then take a bone chopping knife and use it to chop the main bone. The result is two parts: a ham and ribs.
Step 4
Butchering a ham is easy. Swipe with an ordinary kitchen knife anywhere from top to bottom, then open the ham along the bone like a book. Now it remains to cut the meat into pieces of a suitable size, while carefully separating the skin from the meat with a kitchen knife. Wrap each piece individually with cling film.
Step 5
Then start cutting the ribs. Cut off a part of the abdomen from the main rib mass with an ordinary kitchen knife. This part of the pig's carcass is called the shank.
Step 6
Cut the ribs into separate ribs. Cut the meat, starting from the spine, (in the place of the cut) to the end along the rib. The result is mouth-watering ribs that are great for roasting and make a great addition to beer.
Step 7
Then separate the chopped shank, ribs and other meat pieces from the skin. At the same time, the amount of waste from a quarter of the carcass is generally minimal. About 10% (skin with a thin subcutaneous layer of fat).
Step 8
The next and final stage is packing the cut pork in plastic wrap. Wrap each piece of meat tightly in plastic wrap and then place in the freezer. This is the best option, since properly frozen cut pork lasts well for six months.
Step 9
From one quarter of a pork carcass, 20-25 pieces of meat are obtained. The quick-frozen pieces are stored in a freezer with a volume of about 20 liters and are used to prepare various dishes as needed. The quick freezing process preserves all the nutrients in the meat.
