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  2. Cut of pork - Wikipedia

    en.wikipedia.org/wiki/Cut_of_pork

    The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.

  3. Pork belly - Wikipedia

    en.wikipedia.org/wiki/Pork_belly

    The high popularity of pork belly makes it one of the most expensive parts of pork. South Korea imports wholesale pork belly from Belgium, the Netherlands, and other countries for price stabilization, as imported pork is much cheaper than domestic. The South Korean government planned to import 70,000 tons of pork belly with no tariff in the ...

  4. Kuna, Idaho - Wikipedia

    en.wikipedia.org/wiki/Kuna,_Idaho

    Kuna (/ ˈ k j uː n ə / KYOO-nə) is a city in Ada County, Idaho. [2] It is part of the Boise metropolitan area.The population was 24,011 at the time of the 2020 census. [3]Kuna is one of the fastest-growing areas in Idaho, having nearly tripled in population between 2000 and 2010 and a nearly additional 60 percent gain between 2010 and 2020.

  5. Everything to know about KPOT Korean BBQ & Hot Pot ... - AOL

    www.aol.com/everything-know-kpot-korean-bbq...

    For pork, diners can opt for miso pork belly, cheek, smoked garlic pork belly, and more. Chicken can be thinly sliced, spicy, or garlic. Seafood options include calamari, mussels, salmon, tuna ...

  6. Boston butt - Wikipedia

    en.wikipedia.org/wiki/Boston_butt

    A boneless Boston butt, rolled, tied and ready for roasting. A Boston butt is the slightly wedge-shaped portion of the pork shoulder above the standard picnic cut [1] which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the tenderloin. [2]

  7. Pancetta - Wikipedia

    en.wikipedia.org/wiki/Pancetta

    The pork belly skin is removed before the pork is salted and held in a tub of brine for 10–14 days in a low-temperature and high-humidity environment. The brine is usually composed of salt, nitrite, ascorbate , spices such as black pepper , chilli , garlic, juniper , and rosemary , and sometimes nitrate.

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