The pork needle is the meat from the ribs at the front, in the upper part of the neck. It is a very tender and juicy meat. Properties and benefits: Pork needles have more fat than other chops, which is why their meat is more succulent. It has monounsaturated fat, quality proteins, and minerals such as iron and zinc. It has low sodium. They have group B vitamins, which facilitate the metabolism of food into energy. They help in the creation of red blood cells. It contains niacin, which reduces cholesterol and triglyceride levels. Its zinc content strengthens our immune system. Vitamin B1 helps with stress management. This type of meat is recommended when you are pregnant or breastfeeding. It is recommended during growth periods and to keep us active since it contains thiamine, which helps us better assimilate carbohydrates and improve the functioning of our nervous system. Potassium is responsible for proper muscle function. Nutritional value per 100 grams: Energy 203 Kcal Proteins 19.1 g Lipids (13.7 g) Carbohydrates 0.8 g Water 65.3 g Sodium 80 mg Iron 0.9 mg Zinc 2.7 mg Conservation and tips: It is best to keep pork needles between 0º and 5ºC in the refrigerator for up to 10 days. To allow the meat to come to room temperature before cooking, remove it from the refrigerator 30 minutes in advance. Recipe and uses in the kitchen: You can use pork needles in any way in the kitchen, grilled, stewed, and baked with vegetables: Season the pork needles with salt and pepper and brown them in a pan. In an oven tray, add zucchini, pumpkin, an onion, and a carrot, the meat, a glass of white wine, and a glass of broth. Bake for an hour and a half.