5 frequently asked questions about pork
At FavorFlav, we love snacks and trying inventive new things in the world of food, but we’re just as fond of healthy food and vegetarian meals. We like balance! Even if you often eat plant-based or vegetarian food, you may have questions about pork. Read on…
When I do eat meat, I try to make sure it comes from responsibly raised animals, which is why a Brandt & Levie sausage regularly ends up on the drinks platter, for example. I’ve discovered a butcher that only sells meat from Livar pigs and although it’s pricey, I’d rather eat meat less often but be more conscious about it. And if you have questions about pork, definitely check whether you can find your question (and the answer) below, because these are good questions!
1. Why can’t I find pork cheeks anywhere?
We immediately recognized this as a very relatable question. If you do eat meat, it’s advisable to use as much of the animal as possible. In Italy, pork cheeks are used to make guanciale; a type of bacon that is essential if you want to make a truly original carbonara. In Spain, pork cheeks are braised, while in the Chinese region of Sichuan they are wonderfully seasoned with, among other things, Szechuan ‘pepper’ and soy sauce. In the Netherlands, however, according to the Vlees.nl platform, they mainly end up in sausages. There’s nothing wrong with that, but if you want to make something surprising for once, ask a butcher who makes their own sausages whether they could set aside some pork cheeks for you sometime.
2. Where does the name pork tenderloin come from?
Ha, good question! Could it be because of its long, narrow shape? It turns out there’s no definite answer. There are several theories about the origin of the name, but according to Vlees.nl, the most likely explanation is that this piece of pork is the only part that is skinned from back to front. Just like a real hare, which is skinned from back to front when prepared.
3. Is there also a ribeye made from pork?
For many cuts of beef, there is a comparable cut of pork. Beef ribeye, pork chop and pork loin steak all come from the animal’s long back muscle. A chop is a ‘ribeye’ with the bone in, while the loin steak is boneless.
4. What is the difference between boerenham and beenham?
‘Boeren’ ham doesn’t actually mean anything and is generally just used as a sales or marketing term. Beenham refers to the pig’s hind leg, from which the ham is made. There is also shoulder ham, which has a slightly higher fat content than beenham. Beenham also comes from the same cut as achterham, but beenham is generally salted and cooked on the bone. This does not necessarily have to be the case with achterham (although it can be).
5. What is the difference between fresh sausage and saucijzen?
The recipe for sausages can always vary, but these two names only refer to their shape and length. According to the platform, fresh sausage is generally made as one long (rolled-up) piece, from which smaller sausages can then be twisted. Saucijzen are supposedly already smaller portions.
Read also:
- WORSTPOST by Brandt & Levie: a responsible sausage package through your letterbox
- The difference between Serrano and Ibérico ham
- Why don’t we drink pig’s milk?
Source: Vlees.nl
