Leg Butt Half is separated from the hip, sacrum and the femur by one layer, without the shin. Thickness of subcutaneous fat is no more than 10 mm.
Leg butt can be cooked wholly, or as cut into individual pieces. This part of the pork is perfectly suitable for frying in the fire and cut into steaks and scallops of 2-3 cm thick. Grated with salt and spices leg but is ideal for cooking boiled pork.
Nutritional value of 100 g of product: protein - not less than 15,0g, fat - less than 27,2g
Energy value of 100g: 305 kcal