The meat quality of the front leg meat is relatively tender and the taste is more delicate than that of the rear leg meat. On the fascia, the fascia of the front leg meat is more than that of the back leg meat. Price: the price of front leg meat is generally higher than that of rear leg meat.
The pork in front of the pig is the meat above the pig's front leg and close to the thigh, that is, the pork behind the blood neck and before the third flank, also called the front rack meat. Simply put, the pig's front leg meat is the thigh meat above the pig's front leg, or the pig's front thigh meat.
If we compare the pig's foremeat with the pig's hind leg meat, the fat of the foremeat is obviously much thicker than that of the hind leg meat, and the intramuscular fat content is also higher than that of the hind leg meat. The taste of pork is directly proportional to the intramuscular fat content. The higher the intramuscular fat content, the more fragrant, tender and delicious the pork is.
Pork in front of pigs is also suitable for cooking soup, such as meatball soup, Flammulina velutipes broth and Agrocybe aegerita broth. It is also good to cook braised pork with pork in front of pigs, but the best choice for braised pork is pork belly and tenderloin.