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  2. Cut of pork - Wikipedia

    en.wikipedia.org/wiki/Cut_of_pork

    The head of the pig can be used to make brawn, stocks, and soups. After boiling, the ears can be fried [4] or baked and eaten separately. The cheeks can be cured and smoked to make jowls, known as carrillada or carrileja in Spanish-speaking countries. The face of Iberian pigs is known as pestorejo or careta, and it includes the ears and snout ...

  3. Fatback - Wikipedia

    en.wikipedia.org/wiki/Fatback

    Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine [ edit ]

  4. Pork jowl - Wikipedia

    en.wikipedia.org/wiki/Pork_jowl

    Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt ). As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States , hog jowl , joe bacon , or joe meat .

  5. What’s the Difference Between Pork Rinds, Cracklins, And Fatback?

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  6. Primal cut - Wikipedia

    en.wikipedia.org/wiki/Primal_cut

    Another notable example is fatback, which in Europe is an important primal cut of pork, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be sold complete or cut further.

  7. Severed pig’s head left at work to threaten employee who ...

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  8. Tennessee farm worker finds severed pig's head at ... - AOL

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    The Department of Labor seeks to prevent a Tosk Pork in Tennessee from retaliating against employees after a severed pig’s head was allegedly left at a workstation, according to a complaint.

  9. Lard - Wikipedia

    en.wikipedia.org/wiki/Lard

    Raw fatback being diced to prepare tourtière. Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]