thick rib

The thick rib , tip of the breast , breast or breast belong to the forequarters of the pig . It lies below the neck or shoulder and, like the belly , has a high fat content of around 20 percent.

The rather coarse meat of the thick rib is usually boiled or braised with the bone. To make it more tender, it should be marinated beforehand. Usually, however, the thick rib is cured or smoked and is then particularly suitable for hearty dishes such as stews . Similar to veal breast , pork breast can also be stuffed .

As a piece it is also suitable for grilling , but like all long-fiber pieces of meat, it must then be cooked over low heat. The high fat content prevents it from drying out, so that it is also suitable for beginners in low-temperature grilling.