https://www.wikifood.cz/en/Pork-Leg?action=history&feed=atom 2026-09-22T08:14:11Z Historie editací této stránky MediaWiki 1.45.4 https://www.wikifood.cz/en/Pork-Leg?diff=127538&oldid=prev 2026-09-12T22:24:58Z

<p>i18n EN pilot vareni-na-velikonoce-completion-002; source page 8877</p> <p><b>Nová stránka</b></p><div>{{Potravina<br /> |název=Pork Leg<br /> |popis=Pork leg is a lean cut from the hind leg of a pig, suitable for roasting, schnitzels, and braised dishes. Its low fat content means it requires careful cooking.<br /> |obrazek=https://www.wikifood.cz/images/5/56/WF_8877_Vep%C5%99ov%C3%A1_k%C3%BDta_1.jpg<br /> |typ=meat<br /> |sezona=year-round<br /> |puvod=Pork leg comes from pigs raised around the world, including in the Czech Republic.<br /> |kalorie_100g=143<br /> |bilkoviny_100g=21<br /> |tuky_100g=5<br /> |sacharidy_100g=0<br /> |vlaknina_100g=0<br /> |vitaminy=B1, B3, B6, B12<br /> |mineraly=iron, zinc, phosphorus<br /> |gi_index=0<br /> |pouziti=Pork leg is used for roasting, schnitzels, and braised dishes. It is the basis of traditional Czech roast pork.<br /> |jak_vybrat=Look for bright pink meat with minimal visible fat.<br /> |skladovani=Keep refrigerated and use within 3-5 days.<br /> |nahrazky=Pork leg can be replaced with chicken breast for a leaner alternative.<br /> |zdravotni_prinosy=Pork leg provides protein and several B vitamins.<br /> }}<br /> <br /> &#039;&#039;&#039;Pork leg&#039;&#039;&#039; is the hind leg of a pig, a large, lean cut suitable for roasting whole, making schnitzels, and preparing braised dishes. In Czech cuisine, it is used to make traditional roast pork.<br /> <br /> == Characteristics ==<br /> <br /> Pork leg consists of the muscles of the pig&#039;s hind leg. It is one of the leanest cuts, with very little marbling, so it requires careful cooking to prevent the meat from drying out. It is sold bone-in, boneless, or divided into individual cuts: topside, silverside, and knuckle.</div>

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