Eomeongdon

A thick assortment of Jeju-style pork. It consists of lean pork neck and chewy pork belly with skin. Grilled over charcoal, it is rich in juices, and dipping it in the accompanying 'meljeot' (fermented anchovy sauce) enhances its savory flavor.

This is the lean meat from the neck of the pig. It has a moderate amount of fat, making it tender and elastic rather than dry. It is characterized by its light and savory taste.

This is the pork belly cut with the skin on. Compared to regular pork belly, the chewy skin adds a delightful texture and rich juiciness. It's perfect for enjoying the savory flavor of the fat.

This dish features the diaphragm cut of Jeju black pork, prepared whole. As it's a muscular part, it has an excellent chewy texture and a deep meaty flavor.

This is the neck part of the pork shoulder, also called 'cheon-gyeop-sal'. It has lean meat densely interspersed with fat, offering a unique crunchy texture and rich savory flavor when chewed.