Pantorrilla

[chileno]

I think that is what we call pernil in the case of being pork meat.

[irmamar]

Escrito originalmente por tacuba

CORTES DE PUERCO: CUTS OF PORK




Codillo: Hock (Braise, stew)

In some places, the upper, meatier part of the hock is called the chamorro. It is usually stewed or braised, and frequently served in a tomatillo-based green sauce.

Why do you call "pecho" a la "paleta" or "paletilla"? "Pecho" is behind.

[AngelicaDeAlquezar]

@Elaina: "chamorro" is used as "pantorrilla" only in very colloquial language... at least in Mexico. And Tacuba is right, it comes from the pork's leg.

María tiene buen chamorro. (María has nice legs.)

[Elaina]

So I shouldn't use chamorro? I should say pantorrilla?

[AngelicaDeAlquezar]

Pantorrilla will be universally understood. In more formal conversations, be aware that "chamorros" might sound rather weird.

Anyway, most of the times, "chamorros" is used by men to talk about a woman's calves:

¿Ya viste a María con falda? Tiene buenos chamorros.
Have you seen María with a skirt on? She has nice calves.