The Spanish term “espinazo de puerco” refers to a specific cut of meat derived from a pig. In English, this translates directly to “pork spine” or, more commonly, “pork back bone.” It is the section of the pig’s vertebral column located along the back. A culinary example would be braised pork backbones served with a rich, savory sauce.
This particular cut offers a rich source of flavor due to the proximity of bone marrow and connective tissues. These elements render a significant depth of taste when cooked low and slow, lending itself well to stews, broths, and braised dishes. Historically, cuts such as this were highly valued as they provided an economical and nutrient-rich addition to meals, particularly in cultures where resourcefulness in utilizing all parts of an animal was paramount.
