Among the parts of Tategamori Kogen pork (loin, ribs, fillets, etc.), there are parts that are rarely available in stores.
It is straight "shin meat".
Only 2 front shins and 2 back shins can be taken from one animal.
The meat is tough, and the meat looks like it has fine lines all the way through.

It's such a meat, but this meat is the best in the world when stewed!
It evolves into a gem that you can enjoy more deliciously and softly than any other part.
Cooking is also easy, just wash it well and simmer it in a pot for 1.5 hours.
The meat has gelatinous streaks, and the softness is indescribable.
Use the broth as a cooking bouillon.
Allow the meat to cool before cutting it into pieces that are the right size for the dish.
Recommended dishes using this delicious meat are standard curry, authentic pot-au-feu, etc.
You can use it for various stewed dishes.

It is a recommended part by all means in the coming cold season.

Natural food restaurant Tills "Toshiharu Miura".