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The topside (of pork) is part of the inner pork leg. The German meat cut often includes the chump. It is covered with a thin layer of fat. Muscle fibres are short and have a maximum of three percent of fat, which makes the meat very lean. The topside can well be called best part of the pork leg.


As a whole the lean meat of the topside is ideal for preparing a roast. It is also very good meat for frying as in the German Geschnetzeltes (fried pork goujons in a cream sauce) or Schnitzel.

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