Pork fillet

Anatomically, pig fillet means a part of the animal's carcass, which is located between the posterior and middle thirds of the back on both sides of the spine. This meat has a rather delicate texture, so it is quite suitable for preparing the best meat dishes, for example, langeta.

When choosing pork fillet on the market or in a grocery store, try to give preference to chilled meat, since in this case it is much easier to purchase a high-quality product. The main requirements for good pork fillet are the following quality indicators as dry, clean, without contamination, stains and mold meat surface. In the section, the muscle tissue of an evenly colored pale pink color should appear in front of your gaze. The color of the speck, if there is one, but in minimal quantities, should be whitish or pinkish, and not yellow in any way.

The consistency of the chilled pork fillet should be elastic, that is, when you press the finger, the formed recesses should immediately align. A sign that pork fillet has deteriorated is considered the presence of mold or mucus on the surface, as well as an extraneous musty smell or a characteristic smell of mold. In addition, the color of such meat is usually uneven, often with a gray or greenish tint.

If you are lucky enough to become the owner of high-quality fresh pork fillet, you can easily cook a lot of delicious dishes on its basis, which will amaze your guests with their taste and appetizing appearance. This delicate meat, after properly heat-treated, literally melts in the mouth - it is fine-fiber, juicy and fragrant.

By the way, pork fillets are known in many countries of the world. Take, for example, half a piece - a dish of Polish and Belarusian cuisine, which provides a smoked fillet tenderloin or fillet sausage. As a rule, not only pork fillet is used for its manufacture, but also the same meat part taken from beef or horse meat. In Tatar cuisine, a similar dish is also traditionally made, but on the basis of horsemeat fillet, from which, among other things, it is customary to prepare a Tatar steak.

The best way to make pork fillet is to smoke, although it can also be used in a raw (fresh) form. In modern Belarus and Poland, pork fillet prevails, which is salted, grated with pepper, garlic and other aromatic seasonings, after which, to curl, it is tied with a cloth, tightly crimped, or pushed into the smooth intestine and suspended in a dry place.