Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin :
🔖 Certification : ISO22000 and HACCP Certification / Food Safety Enterprise Marking Scheme (IFSELS)
🌱 Producer introduction : Hong Kong people are very impatient. You will see "local pigs" in any market or supermarket. It seems that Hong Kong local pigs are sold all over Hong Kong. In fact, local pigs are not necessarily locally produced pork. In fact, live pigs are imported from China to Hong Kong and then slaughtered in Hong Kong by local pigs. Thinking about how to make Hong Kong people really produce pork in Hong Kong? Therefore, Tam Kwok Chu, chairman of the Hong Kong Livestock Federation, wanted to be easy to distinguish in color, and introduced Taiwan black pigs in 2014.
The quality and taste of Taiwanese black pork is similar to that of Spanish black pork. It has been selected from 8 local farms for breeding and opened a black pork specialty store with farmers. Currently there are only 3 specialty stores. We hope that more black-haired pigs will be produced in the near future so that the price can be popularised, so that the public can taste the real pork produced in Hong Kong more popularly.
100% fresh black pork
In 2014, Mr. Tan, the chairman of the Hong Kong Livestock Industry Association, introduced the black-haired pigs from Taiwan, and cooperated with local farms to breed them to raise "Hong Kong-produced" black-haired pigs, which is a choice for the pursuit of health and food safety. The quality and taste of Taiwanese black pork is similar to that of Spanish black pork. It is tender, delicate and of high quality.
In order to raise high-quality black-haired pigs, the farmer insists that the feed contains no chemical additives, absolutely no pigments, and 100% does not contain growth hormone and clenbuterol. All products produced by this farm have obtained ISO22000 and HACCP certification, confidence is guaranteed!
🛍 Product Information :
Pork spleen meat is tender and delicious, with low fat content. Flat, sweet and salty. Because of the less fat content and inclusion of fascia in this part. If you have any cutting requirements, please note the example when placing the order. Cooking method: Suitable for soup, stew, boil, stew.
main source
The muscles without fat layer are taken from the leg and buttocks of pigs.
#basic introduction
Pork thigh meat is tender and delicious, with low fat content. Flat in nature, sweet and salty in taste. Because there is less fat content and mixed fascia in this part, it is generally used as lean meat; it can be shredded, diced, diced or minced. It has a wide range of cooking methods, and is suitable for steaming, boiling, frying, frying, deep-frying, stewing, braised in soy sauce, stewed sauce and barbecue.
breed meat part of pig
supply season
Available all year round.
Purchase method
When purchasing fresh pork thighs, you should choose shiny muscles, uniform red color, slightly dry or slightly moist appearance, good elasticity, and the depressions on the lean meat can be restored immediately when pressed with your fingers. The fat is white and has the normal smell unique to fresh pork .
Fresh pork thigh can be distinguished by sensory identification methods such as color, viscosity, smell and hardness.
1. Fresh pork thigh has muscle luster, uniform red color, and white fat; slightly dry or slightly wet appearance, not sticky to the touch; it has the unique smell of fresh pork; the cut surface of the meat is fine, tight, and elastic, and the concave position after pressing with fingers can recover immediately.
2. The muscle color of stale pork thigh is dark, and the fat lacks luster; the outer surface is dry or slightly sticky; the fresh cut surface is moist, and has a slightly sour or stale smell, but there is no spoilage smell in the deeper layer; After pressing, the sunken position returns to its original shape slowly.
3. Deteriorated pork thighs have dull muscles and gray-green fat; the exterior is dry; the new cut surface emits a pungent putrid smell, and the smell also exists in the deeper inner layer; the muscles are loose, and the depression cannot be restored after finger pressure, leaving There are obvious traces.
storage method
Low temperature storage: refrigerated, frozen. Fresh pork can be kept refrigerated at 2-4 degrees Celsius for 2-4 days; frozen at -18 degrees Celsius or below can be stored for 4-6 months.
#*Foods that should not be eaten by ordinary people. Pork is suitable for people with yin deficiency, fever, body fluid loss, thirst and emaciation, dry stool, dry cough and no phlegm; anyone with yin deficiency and hyperactivity of fire, such as diabetes, Sjogren's syndrome, and menopausal syndrome, should eat it. Those with heavy dampness and heat, excessive phlegm and dampness, and thick and greasy tongue coating should not eat more. Those who are obese, have high blood pressure, arteriosclerosis, and coronary heart disease should eat less; those who have caught a cold, or who have just recovered from typhoid fever should avoid eating pork.
Trivia about Pork
🥢 What to do if you buy fresh pork and do not cook it on the same day🧐:
🐖If you buy fresh pork, please put it in the refrigerator (0-4 degrees) immediately to keep it fresh💯
🐖🐖If the fresh pork is not eaten on the same day, please store it in the ice tray (0 to -18 degrees) and freeze it; just put it in a general refrigerator or a fruit and vegetable cabinet (0-4 degrees) the night before eating, You can cook the next day🧑🏻🍳🥢😋
🐖🐖🐖Frozen high-quality fresh pork in the ice tray (0 to -18 degrees) for 15 days, it does not have much effect on the meat quality. After thawing, cooking will still have the aroma of fresh meat; but if it is placed in the ice tray (0 to -18 degrees) degree) more than 15 days, the meat quality and flavor will be slightly inferior, but still better than the meat quality of frozen pork that has been refrigerated for one year or more 🥰
