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Pork meat contains a lot of nutrients. It is rich in vitamins and essential minerals such as thiamine, niacin, selenium and vitamin B6. It is also a source of the essential vitamin B12, potassium, iron, zinc and magnesium. The white pork meat provides the organism with high quality proteins.
This meat is highly appreciated in several diets for its high nutritional value and low caloric content. It is the principal ingredient of many traditional recipes and holds an important place in nouvelle cuisine and fusion. It is a very versatile and multi-faceted ingredient, as an old proverb says, "we love the whole pig, including the way it walks".
Select one of the parts of the pig to continue ...
Head
The pìg’s head is a gelatinous parto f the meat. Whole, it can be stewed or roasted. The ear, face and snout are excellent grilled or to add flavour to stews.
Search recipes >Cheek
A lean piece corresponding to the fleshy parts which are found on each side of the scout. When properly cooked they are tender, juicy and succulent.
Search recipes >Lean meat
Minced, in fillets, or in cubes for brochettes, this cut incluyes the jowls, a tender and very flavour-filled meat which can be cooked whole, roast or stuffed.
Search recipes >Jowl
A specially lean cut which is usually used for fillets for grilling, or to be battered or roast in the oven.
Search recipes >Loin
The leanest part of the pig; each of the two pieces of flesh which lie next to the spine and below the ribs. It usually comes in cylindrical form.
Search recipes >Rib
This cut contains the bony parts of the rib cage, alternating between meat and bone. They can be cooked in many different ways.
Search recipes >Sirloin
A lean meat and the most cometed part of the pig, despite its small size. It is juicy and tasty.
Search recipes >Shoulder
This is the ‘thigh’ of the fore limbs, which can be used for minced meat, stews or fillets. It can also be cured, like ham.
Search recipes >Front feet
They are a very popular cut in traditional cuisine. They can be cooked fried or in sauce. Their meat is juicy and gelatinous due to its high collagen content.
Search recipes >Ham
These are the hind limbs. This is often dried and is eaten cured as well as in the preparation of cooked ham.
Search recipes >Feet
As with the hands of the pig, this is a delicious lean meat. It contains proteins and collagen, both beneficial to the organism.
Search recipes >Recipes of
Potato parmentier and Iberian dewlap with egg and air of paprika
4 people
Duration: 2 h 30 m
Difficult
Frikandellen of Iberian pork with horn of plenty mushrooms and hazelnut relish
4 people
Duration: 45 m
Easy
Iberian pork Gyozas (Asian steam filled pastries)
4 people
Duration: 1 h 45 m
Medium
Tataki of Iberian pork with wasabi mayonnaise
4 people
Duration: 1 h
Easy
Sliced pork throttles with prawn tartar
4 people
Duration: 1 h
Medium
Barbecued pork ribs
4 people
Duration: 40 m
Medium
Pork chops in pear sauce
4 people
Duration: 30 m
Easy
Front feet casserole with chick peas
4 people
Duration: 3 h
Difficult