Loading...
1058 view(s) 9 min read Perfectly cooked Costine – tender and juicy, falling off the bone
The history of the Costine is closely linked to the development of barbecue culture, especially in the USA, where barbecue has a long tradition. Originally, ribs were often considered an inexpensive cut of meat, appreciated by the less affluent segments of the population. Over time, chefs and grill masters discovered the full potential of the Costine – slow cooking at low temperatures makes them buttery tender and develops a distinctive flavor.
In Europe, Costine pork is also very popular, especially in Italian and German cuisine, where it is often marinated or refined with spicy sauces. Whether braised in the oven, grilled on the barbecue or as part of a hearty stew – Costine are versatile and a real treat.
