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United Arab Emirates
Pork feet are meat-and-bone third quality by-product. The commodity is used for cooking jelly, broth, and soups.
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Pork tail belongs to third quality wool offal. It is rich in elastin, collagen, gelatin, and calcium. It serves to cook rich broths and to thicken stewed dishes, meat rolls.
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Pork legs are meat-and-bone third quality by-product. The commodity is used for cooking jelly, broth, and soups.
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Pork ribs are evenly covered with meat, and connective tissue. It contains a lot of calcium, phosphorus, elastin, tender muscle with smoothly striated fibers. Baked and smoked delicacies are cookeda from the short ribs of the loin.
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Pork throat is rich in muscle fibers and connective tissues. It contains 232 kcal. Due to the high content of elastic substances, rich boths are cooked with throat.
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