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Marrowbone is located in the fore and hind legs, ribs, or other parts of a pig. After removing the flesh, the remaining flesh left on the marrowbone is separated, packaged, refrigerated, and sold for different needs such as making seasoning powder, soup, broth, sauce, or any recipe at your options.

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A pig’s trotter is considered as the best cut of the pig
Pork tail is the last part of a pig
Pork tail bone is the bone that runs along the spine, next to the pork tail
Pork neck bone is the bone removed from a pig's neck
Pork belly is familiar to any housewife
Boneless pork belly is the meat left in the belly of a pig
Rib tips are a cut from the fifth rib to the end of a pig’s breast bone
Pork rind, also known as pork skin, is the skin of a pig
Back ribs are a cut with bigger harder bones and less meat than rib tips
A cut from the muscle located in the front and running along the central spine of a pig