animal is the most parts of the prey and, indeed, is a good complement to many dishes. It also has lots of protein and vitamins, iron, calcium and potassium. Despite his fame, his fat intake depends on the part that is consumed. The ideal drink to accompany the pig can be a dry wine, cider, pineapple juice, orange or apple ... to give way to taste the special flavor of the pork. BACON-
greasy pig thing is used as a complement to other dishes (cooked type). FILLET-
The most expensive part of the pig, not in vain is not no fat. Roasting is due to very little juice and continue to maintain its tender. LOMO-
from all parts of the pig, this is what allows more combinations of tastes (sweet, salty ...). It is also used to make "little books" breaded with cheese inside. LEG-
pork leg takes us to medieval times where the courtiers tasted with real eagerness. Today day, remains the quintessential piece meal with many guests. Is economical and is the best for roasting. HANDS-
Maybe it's the part that has many friends as enemies. The trotters can be used in vegetable stews, but the most common use is cooked alone, a gourmet dish. SHOULDER-
also very lean and relatively inexpensive, can be cooking or baking. RIB-
Like the previous case, it is not greasy and the most affordable price. You can asr or cook with potatoes, the perfect complement. NEEDLE-
Perhaps the most unknown. You can also roast or steaks and cheap.
BEST HAM:
The Iberian ham is best for diets, nearly half of its natural fats are oleic acid, the most beneficial to counteract the effects of cardiovascular disease.
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