Carnitas, a signature dish of Mexican cuisine, is prepared using various parts of the pig, each with unique characteristics and textures.
Although some of these parts often go unnoticed or are less desirable, they contain high nutritional value that can be beneficial for health, especially for the production of collagen, an essential protein for keeping skin young, elastic, and healthy.
Among the less popular but highly nutritious parts of carnitas are the pig’s connective tissues, such as the skin, ears, and the “curito” (leather). These portions, rather than being discarded, are rich in natural collagen, which, when consumed, can contribute to tissue regeneration, strengthen joints, and improve the appearance of the skin.
Collagen is a vital component because, over time, the human body’s ability to produce it decreases, leading to visible signs of aging, such as wrinkles and loss of firmness.
In traditional carnitas preparation, the skin and ears are slow-cooked along with other parts of the pig, allowing their natural collagen to be released into the cooking juices and fats. This also enhances the carnitas’ flavor and texture, in addition to offering important nutritional benefits. Consuming these cuts could represent a practical way to include collagen in your daily diet without resorting to processed supplements.
