用户:Kitabc12345/猪肉部位
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猪肉的切割部位是供人类食用的猪身不同部分。每个地区对于各种切割部位的术语和范围都有所不同。一般来说，猪身可分为四到六个主要部位，即首次切割的猪肉大切块部分：肩部（肩胛骨和野餐肉）、腰部、腹部（包括排骨和肋部）和腿部。[1][2]这些猪肉大切块部分以及还有其他较少肉的部位，如头部、脚和尾巴通常以批发形式出售。零售的猪肉切块块会是特定的切割部位，用于烹制不同种类的肉，比如腰椎肉和火腿。至少有25种伊比利亚猪肉切块，其中包括塞拉诺火腿。[3]
切割部位 编辑
头部 编辑
猪头可以用来制作猪脑酱、高汤和汤品。煮熟后，猪耳可以炸或烤，单独食用。[4]颊部可以腌制和烟熏，制成猪颊，西班牙语国家称为carrillada或carrileja。伊比利亚猪的面部称为pestorejo或careta，包括耳朵和鼻子（morro）。[3]头部的下部分分别是脖子（papada）和扁桃体（castañetas）。[3]菲律宾也有一个专门的切割部位，称为maskara（“面具”），[5]包括猪的脸部（颊部、鼻子、耳朵及舌头），重约250克，可以食用。[3]
肩部刀肩 编辑
Above the front limbs and behind the head is the shoulder blade.[2] It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Also known as spare rib roast and joint, it is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade. Mexican carnitas[1] and Iberian aguja[3] are also sourced from this part. Between the aguja and the lomo (loin) is the presa, which is considered the finest cut of Iberian pork.[3] Two well-marbled 600 g cuts of presa are obtained from each Iberian pig.[3] Two smaller 100 g cuts known as pluma are obtained from beneath the presa.[3] The Italian coppa (food) is obtained from the top of the shoulder.
在前肢的上方和头部的后方是刀肩。猪刀肩可以去骨并卷起来作为烤肉，或者腌制成“领子培根”（Collar bacon）。也被称为排骨烤肉和切割，不要与从前腹部取出的排骨架混淆。猪屁股（尽管名字叫猪屁股）是来自肩部的上部。波士顿屁股或波士顿式刀肩切割就来自这个区域，可能包含刀肩骨。墨西哥的carnitas和伊比利亚的aguja也来自这个部位。在aguja和lomo（腰肉）之间是presa，被认为是伊比利亚猪最好的切割部位。每个伊比利亚猪可以得到两个油花丰富的600克的presa切割。在presa下面还有两个较小的100克切割，称为pluma。意大利的coppa (food)切割来自肩部的上部。
肩部烧烤肩 编辑
烧烤肩可以腌制成类似火腿的产品，也可以用于制作香肠。[2]前腿（在伊比利亚猪中称为paletas）是指前腿，相对于后腿，后腿则是火腿或jamones。[3]在paleta和肚子之间有一个150-200克的切割部位，称为secreto，在西班牙非常受欢迎。[3]
腰肉 编辑
The Pork loin[6] can be cured to make back bacon or Canadian-style bacon. The loin and belly can be cured together to make a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops (chuletas). A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat. It is known as lomo in Spain, where it is most often prepared as a filete or cured as a caña de lomo.[3] This high-quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration.[7]
腰肉可以腌制成背熏培根或加拿大式培根。腰肉和肚子可以一起腌制成培根。腰肉还可以切成烤肉（刀腰肉、中腰肉和腰肉），后排骨（也称为嫩肋排骨或小排骨），猪排骨和猪排（chuletas）。猪腰肉的顶部可以制成猪腰冠烤肉，可以无骨或带有肋骨突出形成冠状。从腰肉中取出的猪嫩肉应该几乎不含脂肪。在西班牙，腰肉被称为lomo，最常作为filete（薄片肉）或腌制成caña de lomo。
猪腰部可以腌制成加拿大式培根或加拿大风味培根。腰部和腹部也可一起腌制，制成一整块的培根。腰部还可以切成不同部位的肉块（从前、中、后腰部分别得到腰部排骨、中腰部肉排和腰部肉眼排）、后排骨（也称为嫩肋排骨或小排骨）、猪扒和猪排骨。猪腰部王冠烤肉是将肉排成一个圆圈，无骨或带有向上突出的肋骨形成冠状。猪腰部嫩肉，取自腰部，应该几乎不含脂肪。在西班牙被称为lomo的猪腰部嫩肉，通常被制成filete或腌制成caña de lomo。这种高品质的肉显示出非常有序的肌肉细胞排列，可能引起光的衍射和结构色彩。
背胖肉 编辑
背部的皮下脂肪和皮被用来制作猪皮脆片、各种腌制的“肉”、培根丁和猪油。英国的猪皮脆片和西班牙的西班牙炸五花肉也是由这个部位制成的。
肋排 编辑
肋排是取自猪的肋骨及骨周的肉。圣路易斯风格肋排则已去除胸骨、软骨和排骨周围的肉。而"abanico"一词则是指伊比利亚猪的肋骨，这种肉质非常肥美，常被用来烧烤。[3]
肚子或肋胁 编辑
The belly, although a fattier meat, can be used for steaks or diced as stir-fry meat. Pork belly may be rolled for roasting or cut for streaky bacon. It is the source of Italian pancetta and Spanish panceta.
虽然猪肚子的肉质较为油腻，但可用于切成排骨或丁状作为炒菜爆炒肉料。猪肚皮可以卷起来烤或切成培根，这是源于意大利薄肉和西班牙panceta。[3]
腿部或火腿 编辑
Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion). The ham of Iberian pigs is known as jamón.
虽然任何部位的猪肉都可以进行腌制，但从技术上讲，只有后腿才能称为火腿。新鲜的腿部和肩部，通常带骨切割成烤肉或从骨头上切下腿排。腿部的三个常见切割部位包括臀部（上部）、中部和腿蹄（下部）。伊比利亚猪的火腿称为jamón。
火腿蹄 编辑
The joint between the feet and the leg, known as ham hock or pork knuckles, is cooked in many European countries, including Austria (stelze), Czech Republic (koleno), Germany (eisbein and schweinshaxe), Hungary (csülök), Poland (golonka), Spain (codillo), Sweden (Fläsklägg med rotmos) and Switzerland (wädli).
脚和腿之间的关节，称为火腿蹄或猪脚，是许多欧洲国家的烹饪食材，包括奥地利（stelze），捷克共和国（koleno），德国（德式炖猪脚和德式烤猪脚），匈牙利（csülök），波兰（golonka），西班牙（codillo），瑞典（猪腿根泥）和瑞士（wädli）。
猪脚 编辑
猪前脚和猪后脚均可烹饪和食用。在美国南部俗称“pigs feet”，[8]而在西班牙语系地区则被称为manitas de cerdo。[3]
大肠 编辑
The intestines (chitterlings) and other internal organs (offal) are often boiled or stewed. The testicles (criadillas) are also eaten.
猪的肠子（大肠）和其他内脏器官（内脏）通常煮沸或炖煮。睾丸（criadillas）也可以食用。
尾巴 编辑
尾部肉质较少，主要由结缔组织组成。猪尾巴可以烤或油炸，使皮脆骨软。猪尾巴有浓郁的风味。[8]西班牙列昂内斯风味的波蒂略是用切碎的猪尾巴、肋骨和骨头制成，调味后塞入盲肠中烟熏。
See also 编辑
References 编辑
- ^ 1.0 1.1 Editors of Cook's Illustrated Magazine. The Cook's Illustrated Meat Book. America's Test Kitchen. 2014. ISBN 9781940352145 （英语）.
- ^ 2.0 2.1 2.2 Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards 互联网档案馆的存档，存档日期2009-03-27.. Retrieved 11 July 2007.
- ^ 3.00 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.10 3.11 3.12 3.13 Carrizosa, Pilar. Jamón, Jamón: Secretos, rutas y recetas. LID Editorial. 2016: 75–78. ISBN 9788483568774 （西班牙语）.
- ^ Fried Pig Ears with Hot Sauce. Cooking Channel. [2017-04-30]. （原始内容存档于2017-04-05）.
- ^ Simpas, Jica. Pepper's English-Filipino Cheat Sheet: Common Pork Cuts. Pepper.ph. [7 February 2023].
- ^ What Food Each Part of a Pig Makes (and their cuts). Village Bakery. Village Bakery. 2017-10-02 [27 October 2017]. （原始内容存档于3 December 2017）.
- ^ Martinez-Hurtado, J L. Iridescence in Meat Caused by Surface Gratings. Foods. November 2013, 2 (4): 499–506. PMC 5302279
. PMID 28239133. doi:10.3390/foods2040499 .
- ^ 8.0 8.1 Hugh Fearnley Wittingstall. The River cottage cookbook. Harper Collins.
