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 :
ロースあるいはロース肉（ロースにく）とは、牛肉・豚肉・羊肉などの食肉の、肩から腰にかけての背肉の部分をいう。
脂身に甘みがあり、赤身の部分も非常に柔らかな食感があるため、ヒレ以上に優れた部位とする評価も存在する。
日本語の「ロース」は英語の roast（ロースト）から転訛した語であり、「ローストに適した肉の部位」という意味を表している。英語では loin（ロイン）や sirloin（サーロイン）がロースに相当するとされることがあるが、loin は「肋骨と骨盤の間の、背骨の両側の肉」つまり「腰肉」を指し、さらに sirloin は loin の一部分を指す言葉であり、肩から腰までを指す日本語のロースとは必ずしも一致しない。
Pork loin meat refers to the meat from the back of beef, pork or lamb, from the shoulder to the rump.
Its fat tastes sweet and the red meat is very tender, so some people think it is even better than fish fillet.
The Japanese word "ロース" is a variation of the English word "roast", which means "a piece of meat suitable for roasting". In English, loin and sirloin are sometimes considered equivalent to loin, but loin refers to "the meat on both sides of the spine between the ribs and pelvis", or "the loin muscle", while sirloin refers to a part of the loin and does not necessarily correspond to the Japanese word loin, which is a part of the shoulder.
Pork Loin (ロース) vs Pork Tenderloin (テンダーロイン)
July 5, 2014 Chris Allingham
Do you sometimes yell at your television?
I yell at my TV every time I watch a cooking show where someone uses the terms “pork loin” and “pork tenderloin” interchangeably. They are not the same cut of meat!
I guess I shouldn’t be too surprised, because both cuts come from the whole pork loin, but they are two distinctly different pieces of meat. And the confusion between the two cuts runs deep with tradition. Throughout the Midwest, they make something called a pork tenderloin sandwich which is really a slice of pork loin that’s pounded thin, breaded, fried until golden brown and delicious, and served on a bun. It looks amazing, but it’s pork loin, folks, not tenderloin!
Pork loin is located next to the pig’s spine, with the meat sitting right on top of the baby back ribs. If a pig asked you to scratch his back, you’d be scratching pork loin. Pork loin is sold bone-in or boneless, usually with a fat cap. You can cook it whole as a roast, or you can cut it into chops.
Pork tenderloin is a thin cylindrical muscle that’s attached to the inside of the ribcage. You couldn’t scratch a pig’s back and touch tenderloin. Pork tenderloin is sold boneless and is very lean, with no fat cap. In fact, pork tenderloin is just as lean as skinless chicken breast…very heart healthy! You can cook it whole or slice it into medallions for pan searing.
What pork loin and pork tenderloin both have in common is a mild taste. Both need something to amp-up the flavor. Think dry rubs, marinades, brining, salting, or serving with flavorful sauces over the meat or on the side.
So now you know the difference between pork loin and pork tenderloin. We now return you to our regularly scheduled program already in progress. And feel free to yell at your television as much as you like.
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 🥰
