Pig Pig
AKA: Pork Sinew
Primal: Organs (US)
Cooking Methods: Braise, Simmer
Good For: Stock
Fat Content: Low
Price: Expensive
Pig - Tendon

Mainly composed of cartilage, Pork Tendons add a distinctive flavor to any dish in which they are added. They are mostly famous in East Asian cuisines, especially in Chinese style soups and stocks. Upon being cooked, the cartilage turns into gelatin and infuses some amazing flavors into the broth. Pork Tendons are typically much more expensive than their Beef counterparts, which is why most people prefer using Beef Tendons.

Find more information about Tendon in our meat cut app