It's time to play NAME THAT CUT (Norwegian Pork edition)
I came upon this posting and would love to try this but couldn't guess what cut to ask for from my selection of (largely) Italian butchers.
http://www.roboppy.net/food/2011/08/b...
Any thoughts are appreciated.
(I did not think the original commenters nailed it).
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Hank Hanover
Feb 13, 2013 12:54 PM
Show your butcher the 10th and 11th pictures (the ones showing the meat in profile) in the article. They will know what it is. It looks like the ribs with the skin and fat cap left in place. You will have to find a butcher that actually butchers whole or half pigs. A lot of grocery store meat cutters only see primal cuts from their supplier. By then the skin would most likely be gone.
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thymetobake
Feb 13, 2013 11:54 AM
I'm pretty sure Morten nailed it. He's Norwegian.
"Familieribbe "family ribs" is pork loin back ribs with loin attached, and svineribbe (more common, and better because it's more uniform) is pork loin back ribs without loin.
Because of the Norwegian christmas tradition of eating pork ribs (60% of Norwegians have that for christmas) we don't cut off the spareribs like an American might. Spareribs as a dish have become more popular, but are made of the cut you would call baby back ribs."
Posted by: Morten at August 29, 2011 12:01 PM [#]
What I see in google image looks just like what I had in norway at christmas. The pic on the blog does look different though. The package just says thin ribs (tynnribbe).
Lucky you if you will be able to get ribs with fat! I gripe about that all the time. Never thought to ask if I could snag some before they trim them up.
