用戶:Kitabc12345/豬肉部位
錯誤：在第 7 行結尾中找不到有效的連結。
豬肉的切割部位是供人類食用的豬身不同部分。每個地區對於各種切割部位的術語和範圍都有所不同。一般來說，豬身可分為四到六個主要部位，即首次切割的豬肉大切塊部分：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]這些豬肉大切塊部分以及還有其他較少肉的部位，如頭部、腳和尾巴通常以批發形式出售。零售的豬肉切塊塊會是特定的切割部位，用於烹製不同種類的肉，比如腰椎肉和火腿。至少有25種伊比利亞豬肉切塊，其中包括塞拉諾火腿。[3]
切割部位[編輯]
頭部[編輯]
豬頭可以用來製作豬腦醬、高湯和湯品。煮熟後，豬耳可以炸或烤，單獨食用。[4]頰部可以醃製和煙燻，製成豬頰，西班牙語國家稱為carrillada或carrileja。伊比利亞豬的面部稱為pestorejo或careta，包括耳朵和鼻子（morro）。[3]頭部的下部分分別是脖子（papada）和扁桃體（castañetas）。[3]菲律賓也有一個專門的切割部位，稱為maskara（「面具」），[5]包括豬的臉部（頰部、鼻子、耳朵及舌頭），重約250克，可以食用。[3]
肩部刀肩[編輯]
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.
在前肢的上方和頭部的後方是刀肩。豬刀肩可以去骨並捲起來作為烤肉，或者醃製成「領子培根」（Collar bacon）。也被稱為排骨烤肉和切割，不要與從前腹部取出的排骨架混淆。豬屁股（儘管名字叫豬屁股）是來自肩部的上部。波士頓屁股或波士頓式刀肩切割就來自這個區域，可能包含刀肩骨。墨西哥的carnitas和伊比利亞的aguja也來自這個部位。在aguja和lomo（腰肉）之間是presa，被認為是伊比利亞豬最好的切割部位。每個伊比利亞豬可以得到兩個油花豐富的600克的presa切割。在presa下面還有兩個較小的100克切割，稱為pluma。意大利的coppa (food)切割來自肩部的上部。
肩部燒烤肩[編輯]
燒烤肩可以醃製成類似火腿的產品，也可以用於製作香腸。[2]前腿（在伊比利亞豬中稱為paletas）是指前腿，相對於後腿，後腿則是火腿或jamones。[3]在paleta和肚子之間有一個150-200克的切割部位，稱為secreto，在西班牙非常受歡迎。[3]
腰肉[編輯]
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]
腰肉可以醃製成背熏培根或加拿大式培根。腰肉和肚子可以一起醃製成培根。腰肉還可以切成烤肉（刀腰肉、中腰肉和腰肉），後排骨（也稱為嫩肋排骨或小排骨），豬排骨和豬排（chuletas）。豬腰肉的頂部可以製成豬腰冠烤肉，可以無骨或帶有肋骨突出形成冠狀。從腰肉中取出的豬嫩肉應該幾乎不含脂肪。在西班牙，腰肉被稱為lomo，最常作為filete（薄片肉）或醃製成caña de lomo。
豬腰部可以醃製成加拿大式培根或加拿大風味培根。腰部和腹部也可一起醃製，製成一整塊的培根。腰部還可以切成不同部位的肉塊（從前、中、後腰部分別得到腰部排骨、中腰部肉排和腰部肉眼排）、後排骨（也稱為嫩肋排骨或小排骨）、豬扒和豬排骨。豬腰部王冠烤肉是將肉排成一個圓圈，無骨或帶有向上突出的肋骨形成冠狀。豬腰部嫩肉，取自腰部，應該幾乎不含脂肪。在西班牙被稱為lomo的豬腰部嫩肉，通常被製成filete或醃製成caña de lomo。這種高品質的肉顯示出非常有序的肌肉細胞排列，可能引起光的繞射和結構色彩。
背胖肉[編輯]
背部的皮下脂肪和皮被用來製作豬皮脆片、各種醃製的「肉」、培根丁和豬油。英國的豬皮脆片和西班牙的西班牙炸五花肉也是由這個部位製成的。
肋排[編輯]
肋排是取自豬的肋骨及骨周的肉。聖路易斯風格肋排則已去除胸骨、軟骨和排骨周圍的肉。而"abanico"一詞則是指伊比利亞豬的肋骨，這種肉質非常肥美，常被用來燒烤。[3]
肚子或肋脅[編輯]
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.
雖然豬肚子的肉質較為油膩，但可用於切成排骨或丁狀作為炒菜爆炒肉料。豬肚皮可以捲起來烤或切成培根，這是源於意大利薄肉和西班牙panceta。[3]
腿部或火腿[編輯]
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.
雖然任何部位的豬肉都可以進行醃製，但從技術上講，只有後腿才能稱為火腿。新鮮的腿部和肩部，通常帶骨切割成烤肉或從骨頭上切下腿排。腿部的三個常見切割部位包括臀部（上部）、中部和腿蹄（下部）。伊比利亞豬的火腿稱為jamón。
火腿蹄[編輯]
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).
腳和腿之間的關節，稱為火腿蹄或豬腳，是許多歐洲國家的烹飪食材，包括奧地利（stelze），捷克共和國（koleno），德國（德式燉豬腳和德式烤豬腳），匈牙利（csülök），波蘭（golonka），西班牙（codillo），瑞典（豬腿根泥）和瑞士（wädli）。
豬腳[編輯]
豬前腳和豬後腳均可烹飪和食用。在美國南部俗稱「pigs feet」，[8]而在西班牙語系地區則被稱為manitas de cerdo。[3]
大腸[編輯]
The intestines (chitterlings) and other internal organs (offal) are often boiled or stewed. The testicles (criadillas) are also eaten.
豬的腸子（大腸）和其他內臟器官（內臟）通常煮沸或燉煮。睾丸（criadillas）也可以食用。
尾巴[編輯]
尾部肉質較少，主要由結締組織組成。豬尾巴可以烤或油炸，使皮脆骨軟。豬尾巴有濃郁的風味。[8]西班牙列昂內斯風味的波蒂略是用切碎的豬尾巴、肋骨和骨頭製成，調味後塞入盲腸中煙燻。
See also[編輯]
References[編輯]
- ^ 1.0 1.1 Editors of Cook's Illustrated Magazine. The Cook's Illustrated Meat Book. America's Test Kitchen. 2014. ISBN 9781940352145 （英語）.
- ^ 2.0 2.1 2.2 Cattleman's Beef Board & National Cattlemen's Beef Association. Uniform Retail Meat Identity Standards 互聯網檔案館的存檔，存檔日期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 （西班牙語）.
- ^ Fried Pig Ears with Hot Sauce. Cooking Channel. [2017-04-30]. （原始內容存檔於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]. （原始內容存檔於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.
