"Pork Lung" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Pork Lung is an offal product obtained during the slaughter of a pig; it belongs to Category I offal. The lung consists of connective tissue and blood vessels, covered with membranes that must be removed before cooking.

Pork lung is low in calories and has a small amount of fat, which makes it a dietary product. It contains a lot of protein, water, and minerals such as iron, potassium, sodium, copper, zinc, and also B vitamins.

In cooking, lung is used to prepare soups, appetizers, pâtés, pie fillings, and other dishes. Before cooking, the lung must be thoroughly washed, membranes removed, and cut into small pieces.

When preparing dishes from pork lung, note that it can become tough during prolonged boiling or frying. Therefore it is recommended to boil it for 30–40 minutes, and then simmer or sauté.

Here are a few recipes using pork lung:

1. Stewed Lung. Lung, cleaned of membranes, cut into small pieces, sauté in a pan with onion and carrot, add salt, pepper and your favorite spices. Then transfer to a pot, pour in water and simmer over low heat for 40–50 minutes.

2. Lung in Cream Sauce. Boil the lung, cut into pieces, sauté in a pan with onion and carrot. Then add cream, salt, pepper and your favorite spices. Simmer over low heat for 10–15 minutes.

3. Lung with Mushrooms. Boil the lung, cut into pieces, sauté in a pan with onion and mushrooms. Add salt, pepper and your favorite spices. Simmer over low heat for 10–15 minutes.

These are just some of the many recipes that use pork lung. You can experiment with this product to find your favorite recipe.