05/10/2025
Pierna/Pigue at 330/kilo
The pigue is taken from the opposite side from where the kasim is cut from: the back leg area. The pigue is also known as the leg or ham cut because joints of ham, including the spiral ham which is the boneless version, are made from this cut. Boneless, it's another general-purpose cut but is the leaner cut of the two. Because it is less fatty, it's ideal for slow cooking to help tenderize the meat.
How to cook it: Braise or stew, Roast, Boil.
For orders and inquiries, you may call or text us @ 0917-713-6003.
You can visit our physical store located @ Door 3, Purok 1, Lubogan, Toril, Davao City (beside San Miguel Integrated School).