The lean pork steak is usually cut from the somewhat stiffer parts of the pig, such as the pork shoulder. The threads are somewhat coarser and the structure of the cloth as a whole is also a bit looser. In addition, they are often a bit fatter. In other words, you have a somewhat ‘mesier’ slice. The meat needs more time to cook. However, due to the greater presence of connective tissue* and fat, the meat often has a bit more flavor than the Keimagere meat. butcher quality Per kilo
EN country pig
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