A cut from the top of the leg is sometimes called a top leg roast or an inside roast and a roast from the bottom portion is called a shank roast or leg roast. Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams).
A cut from the top of the leg is sometimes called a top leg roast or an inside roast and a roast from the bottom portion is called a shank roast or leg roast. Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams).
pork loin
pork loinThe pork loin is the only primal cuT of pork ThaT is NOT Typically cured or smoked.
It can be separated into three muscle groups: the inside, outside, and tip. It also contains a hock and a foot. The leg is tender and mostly free from connective tissue, making it ideal for dry heat cookery. Fresh roasts and steaks are processed from the leg as well as cutlets.
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A cut from the top of the leg is sometimes called a top leg roast or an inside roast and a roast from the bottom portion is called a shank roast or leg roast. Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams).
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A cut from the top of the leg is sometimes called a top leg roast or an inside roast and a roast from the bottom portion is called a shank roast or leg roast. Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams).
pork loin
pork loinThe pork loin is the only primal cuT of pork ThaT is NOT Typically cured or smoked.
It can be separated into three muscle groups: the inside, outside, and tip. It also contains a hock and a foot. The leg is tender and mostly free from connective tissue, making it ideal for dry heat cookery. Fresh roasts and steaks are processed from the leg as well as cutlets.
Explanation:
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