優質豬肉

豬後腿肉

豬腿是整頭豬身上最大的肌肉組合部分;可細分爲臀肉、豬腱、上邊及銀邊四個部分;豬腿肉的烹煮方法有很多種,可以煙醃成傳統的火腿、薄切製作油炸薄片、厚切成豬扒、切絲用鑊炒、切粒燉煮、釀入芝士或磨菇。按照北歐家庭的傳統,每年都會買下整隻豬後腿肉過聖誕;這個習俗現在已經傳遍全球各地。

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