Mix Cut (Shoulder, Loin, Belly, Leg)
Pork Shoulder Meat
Pork Loin Meat
Pork Belly Meat
Pork Leg Meat
Pork Spareribs are cut from the lower portion of the ribcage, closer to the belly. They are longer, flatter, and contain more bone, fat, and connective tissue than back ribs, which makes them less tender but richer in flavor. When cooked slowly, spareribs become juicy and fall-off-the-bone tender, making them perfect for BBQ, roasting, braising, and curries.
| Weight | 500 Gms and 1 Kg |
| Cut | Belly |
| Best For | BBQ, Curry, Stew, Braised Dishes, Soups |
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