|SHOULDER BUTT（肩）||Because it is a part that moves frequently, muscle quality and fat are moderately less.
It is a part that is somewhat stiff and has a solid taste.
|Stewed dishes such as Tonjiru, sliced pork beans, chashu etc|
|FAT BACK（肩ロース）||A fat is mixed in the lean of the meat’s lean body. There is richness and there is a rich flavor.||Curry, grilled pork, ginger paste etc.
※It is recommended to strip out before cooking.
|LOIN（ロース）||Fine texture is soft and the most delicious part is said. There is also a umami in the fat.||Pork cutlets and pork chops are the best|
|TENDERLOIN||It will be the best quality part of pork.Vitamin B1 with beautiful skin effect is contained most frequently. It is also characterized by very soft.||It is said to be compatible with dishes using oil such as pork sauce and pork cutlets.|
|LEG（腿）||It has low fat content, refreshes, contains fine vitamin B1 after finely fine fin.||Roast pork and bonelessham etc|
|FLANK（ばら）||A region with thick fat.Another name is Sanmai-niku.Those with bones are called spare ribs.Bacon is also made at this part.||Baked pigs, meat and potatoes, boiled horn etc.|
|LEG（外腿）||Less fat, taste also soft in a soft part.
It is a part that fits any dish.
|It is suitable for simmered pork, stew, horn boiled and others.|
|SHANK（すね）||A stark and hard part.It softens by boiling for a long time.||Boiled dishes, minced meat etc.|
|FOOT（豚足）||It is a part of the foot of a pig.Gelatin contains plenty of good collagen for the skin.
he taste of chicken is so tasty that it is said to be in the order of
“chicken → breast meat → thigh meat → rice cake”.
|It is often used for Okinawa cuisine, Chinese food etc.|