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Pork "dark meat" - what cut??

orangewasabi | Mar 8, 2008 02:11 PM

So, you know in a pork loin roast there's two parts: 1/ the big lump that is "white meat" with no fat and 2/ "dark meat" that is the smaller lump and the little nub attached to the white meat. The dark meat usually has a couple streaks of fat in it.

Can you buy a cut of JUST that dark meat bit? does it have a name? are there other bits with a similiar dark meat/fatty texture?

anyone else have a clue what I am talking about?

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