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pork - the meat of domestic pigs. Svivnina is divided into two classes. The first class includes: blade section of the dorsal (LOIN), breast, lumbar portion of pashinoy and leg (the hip part) for the second class - tanks with cervical zarezom, forearm (removed) and the shank. Svininu can fry, boil and braise. Pork prepare borsch, cabbage soup, rassolniki, chops, ragout, studni, barbecues, shnitseli,

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