Dong Hyang Gi

This cut comes from the back of the neck, is lean, and has a chewy texture, which is why it is also called chewy meat.

You can eat the whole side meat evenly

It is a heart area that helps detoxify pesticides and lead, helps with diet, and in oriental medicine, it helps liver function.

Only 300-400g comes out per pig, and the meat is juicy and becomes more flavorful as you chew it.

A cut from the neck area of the pig, only about 600g per pig, evenly marbled with intramuscular fat for added flavor

A part of the neck area, only about 100g per pig, and it has a savory and nutty taste.

A dish made from the intestines of a pig, typically weighing around 250-300g per pig. It has a higher calcium content compared to beef.

Rich in collagen with a chewy and savory texture

Fish cake soup