Search results

Thanks Todd! That helped the situation. I managed to find Finnish counter part as well. http://www.finfood.fi/finfood/ffom.nsf/0/6C820A3EEFAA03...?opendocument&ryhma= If you scroll down you find first beef and then pork cut charts - I believe they are not that different after all. Well, I...

Thank you Dan! This is spinning bit offtopic, but few words anyway. I'm still in the process of figuring out how different are the meat cut's compared to yours - most likely the Kassler is the neck of the hog and the Butt would more upper shoulder, maybe. Nevertheless Kassler is very fat...

Thank you for your expertise, I will try it as you suggested. We'll we have inexpensive part of hog which is called "kassler" - I believe it is in fact the back of the neck part. That's pretty much on the same area as renowed "butt"? Could it even be the same? Only problem is that our meats...

Dear all, I'm seeking help with my 17,7 pound ham. Firstly little bit about the background; I'm from Finland (greetings!) and our meats are cut little bit different than in U.S, this goes for pork and beef both. For example something like pork butt is unknown here, which of cource is a shame...