When December was approaching mid-way,
Snow and cold winter has arrived!
How are you all doing?
Well, today, I'll briefly introduce the thigh parts.
Let me explain.

Pork thighs are roughly divided into "inner thigh", "outer thigh" and "shintama".
It can be divided into the following parts.
The inner thigh is the part at the base of the leg that is close to the belly or loin.
The details are detailed and soft.
It is used for boneless ham and roast pork,
For example, bite-sized cutlets and cubes for curry.
It is cut a little thicker.
It's a delicious cut of meat that can be made into pork cutlets, just like fillet meat.

The outer thighs, located from the waist to the buttocks, are an area that receives a lot of movement.
The meat is roughly cut and tough with little fat.
For thinly slicing meat for shabu-shabu or shogayaki
This is a part that is often done.

Shintama has a refreshing taste.
A rare area located on the lower part of the inner thigh, near the femur (knock).
It is called "shindama" (core ball) because of its round shape.
It is used for cuttings and minced meat,
It is also sold as a block of meat.
It has more fat than the inner and outer thighs.

In Europe and the United States, ham refers to thigh meat.
In Japan, loin ham is more popular,
Overseas, boneless ham made from thigh meat is the norm.
For the Christmas main dish
Make a "Christmas ham".
Especially in Northern Europe, large hams are served with honey and mustard.
Spread the sauce you made with etc. and bake in the oven.
Baked 'Yulsinka' is a classic Christmas dish.
By the way, loin ham is not very popular in the West.
It's not common.
In 1921, a German prisoner of war started a meat processing business in Japan.
Mr. Roemer, who had been working on ham and sausages,
The loin meat was not used for cooking.
Trying to make ham that suits Japanese tastes
After much research, we have perfected loin ham.
Ham and sausages were luxury items until then
It is cheaper and has a fresher taste.
It seems to have spread among ordinary Japanese households.
By the way, "loin ham" is Japanese-English.

When I eat thigh meat, I like to eat it with ginger.
I often eat it like this!

Manufacturing and Sales Department Atsunori Onodera