Pork Ground 1lb
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blade shoulder (aka pork butt, Boston butt), which comes from higher on the foreleg (closer to the backbone and shoulder blade bone) and is full of intramuscular fat (marbling!).
Buttons are small circular bones about the size of a 50-cent piece that are cut from the back end of the pork loin, past the rear end of the actual rib cage. There are usually 4 or 5 of them in a set. The meat is about the same as what you would find with baby backs, only usually thinner.
Pork Neck Bones have a small amount of meat on them, but when simmered for a few hours, they add rich flavor to broths and sauces. A number of soul food recipes like collards and gumbos call for Neck Bones, but our favorite use of Pork Neck Bones is in Spaghetti Sauce.
Pork liver has very large amounts of protein, vitamin A, B-complex vitamins, copper, iron and selenium. These are all nutrients that are essential for your health.
Pork hock is a very inexpensive and tough piece of meat that is loaded with connective tissue, ligaments and muscle fibers. When cooked low and slow, however, it yields fork-tender meat and a very flavorful broth that is useful for making stews and soups. Pork hocks are available either smoked or unsmoked.
Note: Weight and price are subjected to change for meat/fish / vege
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