What Part of the Pig here?

[Paul Bacino]

Here is the Dish:

 

Cochinita Pibil - 

 

Braised Spiced Pork Shanks ? Braised w/ red onions

basted with chili Ancho paste.

 

What cut of THE porker is  this harvested from..  Cant be a rear Shank?  Where does it come from?   what pig size ?  What would I ask for to buy it.. its a perfect serving size.. for me

 

 

 

COCH

braises

[Kerry Beal]

Looks like a fibula - so indeed part of the rear shank.

[rotuts]

what did the raw meat and package look like ?

 

here is a pic of 'pork ribs '

 

 

it looks a bit like your bone

 

but I can't say if the flanged area connected to the sternum, or the vertebral area in the back

 

baby backs are that portion of the full piggy rib  cage

 

so who knows ?

 

Id like to hear more about the packaging.

 

shin meat would have the tibia, might be called for in Osso Boco

 

but might have more than one muscle group around that bone

 

looking at that bone again, its straight, not bowed

 

so maybe indeed its a tibia

Edited December 25, 2015 by rotuts (log)

[Paul Bacino]

Seems like a frail looking leg bone?  Any speculation at what size animal?

 

Edited December 25, 2015 by Paul Bacino (log)

[rotuts]

was there one muscle group or several attached ?

[dcarch]

Part of leg bones.

 

Some call them pig wings

 

dcarch

Edited December 25, 2015 by dcarch (log)

[Kerry Beal]

Apparently chocineta refers to baby pig - though apparently it can be made with just about any pork. I'm rethinking my fibula above after looking more carefully at some pictures online - might actually be tibia with attachment point of the fibula closest to the pen. Can you take a picture of the other side of the bone?

 

 

[Paul Bacino]

12 minutes ago, rotuts said:

was there one muscle group or several attached ?

 

Just a single

[Paul Bacino]

5 minutes ago, Kerry Beal said:

Apparently chocineta refers to baby pig - though apparently it can be made with just about any pork. I'm rethinking my fibula above after looking more carefully at some pictures online - might actually be tibia with attachment point of the fibula closest to the pen. Can you take a picture of the other side of the bone?

 

 

That is all I got..  It was like the best meat Lolipop..  with the dish you got  #3 of those things

[Paul Bacino]

Looks like its this Muscle!!  I'M  thinking

 

 

 

 

 

[cyalexa]

What cut of THE porker is  this harvested from..  Cant be a rear Shank?  

 

I concur, the tibia of a small pig. Below the ham, above the hock. 

[Paul Bacino]

Tibia..  I can see that from the flatten end!!

 

 

So how does one order a Tibia POP Cut !!  or Produce a few? 

 

 

Edited December 26, 2015 by Paul Bacino (log)

[cyalexa]

I find the commercial names for animal anatomy confusing, especially beef. I think the cut you have would probably be called a shank but I wouldn't be surprised to hear it called a shin.

[daveb]

Among the large Hispanic population here "Pibil" traditionally refers to the pork shoulder. Looks to me like the top bone of the front leg.

 

To be fair though pibil might be used casually to refer to any part of or the whole pig.

 

 

 

 

Edited December 27, 2015 by daveb (log)

[FeChef]

I have those exact same plates.

[robie]

Does anyone thank that could be a radius or ulna?