Animal genetics
Pork is one
of the most popular meats in the world
Pork is one of the most popular meats in our country Miratorg is №1 pork producer since 2010 Each 10th kg of pork in Russia is produced at the Holding’s farms. Our pork is a quality standard for the Russian market.
Why choose Miratorg Pork?
Quality control at
all stages
International
quality standards
Special pig breeds
Highest biosafety
level
Organic feed
Ecologically clean
production region
- About the breed
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- About products
Pork chart
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Neck
Cooking method:
It is a fore-end (neck and shoulder) of a carcass including seven neck vertebrae with adjacent muscle and other tissues.
It is perfect for stew. Neck chops are the best for frying in pan or grill. Bone-in meat is good for roasting in oven. Also, pork neck meat is good for shashlyk.
Shoulder
Cooking method:
It is a fore-end (neck and shoulder) of a carcass including blade bone and shoulder bone with adjacent muscle and other tissues.
Diced filet is perfect for goulash or stew. It is also used for cooking ham, sausage, and jellied meat (kholodets).
Foreshank
Cooking method:
It is a fore-end (neck and shoulder) of a carcass including radial bone and ulnar bone with adjacent muscle and other tissues.
Foreshank is good for roasting in oven, boiling. Foreshank meat can be rolled up into roulade for frying or stewing.
Loin
Cooking method
Middle part (back and shoulder) of a carcass including thoracic and lumbar vertebrae with ribs and adjacent muscle and other tissues.
It can be roasted bone-in or deboned and rolled up. It can be cut into pieces.
Belly
Cooking method:
Middle part (breast and ribs) of a carcass including breast bone with rib cartilages and adjacent muscle and other tissues. Diced belly meat is good for grill, meat with ribs is good for roasting in oven. Big belly cuts can be boiled or smoked. Belly meat is also used for sausages for grilling.
Ham
Cooking method
A hind part of a carcass including hip bone and aitch bone with adjacent muscle and other tissues.
Diced meat with fat is good for stew, and sliced meat is good for pork roll. Ham is perfect for dry-curing.
Shank
Cooking method:
A hind part of a carcass including tibia with adjacent muscle and other tissues.
It is good for roasting, frying, salting, and boiling.
Tenderloin
Cooking method:
It refers to psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal because this muscle is used for posture, rather than locomotion.
It can be roasted in one piece or cut into escallops of 4 cm for frying.
