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<!DOCTYPE html>
<html>
<head>
<meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no" charset="utf=8">
<title>instapork</title>
<link rel="stylesheet" href="css/normalize.css">
<link rel="stylesheet" href="css/main.css">
<link href='http://fonts.googleapis.com/css?family=Alegreya+Sans+SC' rel='stylesheet' type='text/css'>
</head>
<body>
<h1 class="header-title">InstaPork</h1>
<div class="border"></div>
<div class="pig-container">
<img id="pig" src="img/charcoal_pig.jpg" alt="pig parts" usemap="#pig-parts">
<map name="pig-parts" id="pig-parts">
<area class="parts" id="ham" shape="poly" coords="672,161,821,234,821,362,718,552,657,479,638,333" alt="ham">
<area class="parts" id="loin" shape="rect" coords="473,151,618,305" href="#" alt="loin">
<area class="parts" id="butt" shape="rect" coords="445,163,331,313" href="#" alt="butt">
<area class="parts" id="butt" shape="poly" coords="294,366,309,407,300,497,212,422,243,389" href="#" alt="butt">
<area class="parts" id="shoulder" shape="rect" coords="324,348,441,494" href="#" alt="shoulder">
<area class="parts" id="belly" shape="poly" coords="481,427,458,507,620,501,615,378" href="#" alt="belly">
<area class="parts" id="ribs" shape="poly" coords="470,339,616,328,610,356,476,401" href="#" alt="ribs"/>
</map>
</div>
<footer>
<div class="border"></div>
</footer>
<div id='aboutPig'>
<div id='aboutHam'>
<div>
<img class = 'info_img' src='img/pig_leg_ham.jpg'>
<img class = 'info_img' src='img/leg.jpg'>
<h3>The Ham Primal Cut</h3>
<table>
<tr>
<th class="subPrimal header">SubPrimal</th>
<th class="culinaryUse header">Common Culinary Uses</th>
</tr>
<tr>
<td class="subPrimal">Shank/Hock</td>
<td>Common cooking methods include stewing and braising. Meat often prepared smoked or corned.</td>
</tr>
<tr>
<td class="subPrimal">Ham (bone-in or boneless)</td>
<td>Fresh ham roast (bone-in, BRT), inside hame RTE, baked, thin sliced smoked hame (wet, cured, half or whole, butt/shank); boiled ham (wet cured, cooked to 145°F); proscuitto ham (salted and dry cured long term); Smithfield ham (dry cured and smoked).</td>
</tr>
<tr>
<td class="subPrimal">Top round</td>
<td>Sautéing is the most common cooking method. Meat is often prepared as cutlets.</td>
</tr>
</table>
<div>
<h4>Ham Recipes</h4>
<ul class='recipes'>
</ul>
</div>
<div class='button'>
<a>Back to the whole pig!</a>
</div>
</div>
</div>
<div id='aboutLoin'>
<div>
<img class = 'info_img' src='img/boneless_loin.jpg'>
<img class = 'info_img' src='img/whole_loin.jpg'>
<img class = 'info_img' src='img/loin_roast.jpg'>
<img class = 'info_img' src='img/tenderloin.jpg'>
<img class = 'info_img' src='img/baby_back_ribs_loin.jpg'>
<h3>The Loin Primal Cut</h3>
<table>
<tr>
<th class="subPrimal header">SubPrimal</th>
<th class="culinaryUse header">Common Culinary Uses</th>
</tr>
<tr>
<td class="subPrimal">Center-cut pork loin</td>
<td>Common cooking methods include roasting, grilling, broiling, and sautéing. Meat often prepared as a roast (bone-in, boneless), frenched, smoked, chops (bone-in) or as Canadian style bacon.</td>
</tr>
<tr>
<td class="subPrimal">Boneless loin (eye muscle)</td>
<td>Common cooking methods include grilling, broiling, and sautéing. Meat often perpared as cutlest, medallions or schnitzel.</td>
</tr>
<tr>
<td class="subPrimal">Baby back ribs</td>
<td>Barbequing is the most common cooking method.</td>
</tr>
<tr>
<td class="subPrimal">Tenderloin</td>
<td>Common cooking methods include roasting and sautéing.</td>
</tr>
</table>
<div>
<h4>Loin Recipes</h4>
<ul class='recipes'>
</ul>
</div>
<div class='button'>
<a>Back to the whole pig!</a>
</div>
</div>
</div>
<div id='aboutButt'>
<div>
<img class = 'info_img' src='img/bone_in_shoulder_boston_butt.jpg'>
<h3>The Boston Butt Primal Cut</h3>
<table>
<tr>
<th class="subPrimal header">SubPrimal</th>
<th class="culinaryUse header">Common Culinary Uses</th>
</tr>
<tr>
<td class="subPrimal">Boston butt (bone-in, boneless)</td>
<td>Common cooking methods include roasting, stewing, and sautéing. Meat often prepared as forcemeat or sausages.</td>
</tr>
<tr>
<td class="subPrimal">Cottage butt</td>
<td>Common cooking methods include roasting or frying as bacon. Meat often prepared as a roast (fresh) or smoked (English bacon).</td>
</tr>
</table>
<div>
<h4>Butt Recipes</h4>
<ul class='recipes'>
</ul>
</div>
<div class='button'>
<a>Back to the whole pig!</a>
</div>
</div>
</div>
<div id='aboutJowl'>
<div>
<img class = 'info_img' src='img/jowl.jpg'>
<h3> Offal</h3>
<table>
<tr>
<th class="subPrimal header">SubPrimal</th>
<th class="culinaryUse header">Common Culinary Uses</th>
</tr>
<tr>
<td class="subPrimal">Jowl; Snout; Neckbones; Liver; Heart; Feet; Toes; Tail; Intestines; Kidneys; Caul fat</td>
<td>Braising is the most common cooking method. Meat is often prepared as forcemeat and as sausage.</td>
</tr>
</table>
<div>
<h4>Jowl Recipes</h4>
<ul class='recipes'>
</ul>
</div>
<div class='button'>
<a>Back to the whole pig!</a>
</div>
</div>
</div>
<div id='aboutShoulder'>
<div>
<img class = 'info_img' src='img/bone_in_shoulder.jpg'>
<h3> The Picnic Primal Cut (aka Shoulder)</h3>
<table>
<tr>
<th class="subPrimal header">SubPrimal</th>
<th class="culinaryUse header">Common Culinary Uses</th>
</tr>
<tr>
<td class="subPrimal">Picnic (bone-in or boneless)</td>
<td>Common cooking methods include braising and stewing. Meat often prepared as a roast (boneless, BRT, skin on, fresh), smoked, and cured (picnic ham, smoked shoulder), as tasso ham, or a forcemeat (used for cold-cut preparations).</td>
</tr>
</table>
<div>
<h4>Shoulder Recipes</h4>
<ul class='recipes'>
</ul>
</div>
<div class='button'>
<a>Back to the whole pig!</a>
</div>
</div>
</div>
<div id='aboutBelly'>
<div>
<img class = 'info_img' src='img/boneless_belly.jpg'>
<h3>Market Forms: Belly and Fatback</h3>
<table>
<tr>
<th class="subPrimal header">SubPrimal</th>
<th class="culinaryUse header">Common Culinary Uses</th>
</tr>
<tr>
<td class="subPrimal">Belly (bacon, pancetta, salt pork, fresh)</td>
<td>When fresh, this cut is most often sautéed. Other forms are most often fried.</td>
</tr>
<tr>
<td class="subPrimal">Fatback (fresh, salt)</td>
<td>Meat often pepared as lardons, cassoulet, pâté , and terrines.</td>
</tr>
</table>
<div>
<h4>Belly Recipes</h4>
<ul class='recipes'>
</ul>
</div>
<div class='button'>
<a>Back to the whole pig!</a>
</div>
</div>
</div>
<div id='aboutRibs'>
<div>
<img class = 'info_img' src='img/ribs.jpg'>
<h3> Market Form: Spare Ribs</h3>
<table>
<tr>
<th class="subPrimal header">SubPrimal</th>
<th class="culinaryUse header">Common Culinary Uses</th>
</tr>
<tr>
<td class="subPrimal">Spare ribs, St. Louis ribs (trimmed)</td>
<td>Common cooking methods include barbecuing and braising.</td>
</tr>
</table>
<div>
<h4>Ribs Recipes</h4>
<ul class='recipes'>
</ul>
</div>
<div class='button'>
<a>Back to the whole pig!</a>
</div>
</div>
</div>
<nav class="nav">
<ul class="nav-link__wrapper">
<li class="nav-twitter">
<a href="https://twitter.com/_instapork">
<img src="img/twitter.svg" alt="twitter account for instapork">
</a>
</li>
<li class="nav-instagram">
<a href="https://www.instagram.com/_instapork/">
<img src="img/instagram.svg" alt="instagram account for instapork">
</a>
</li>
<li>
<a href='http://baconintheafternoon.tumblr.com/' target="_blank">Food Porn</a>
</li>
</ul>
</nav>
</div>
</html>
<script src="http://code.jquery.com/jquery-latest.min.js"></script>
<script src="js/main.js"></script>
<script src="js/rwdImageMaps.js"></script>
<script type="text/javascript">
$(document).ready(function(e) {
$('img[usemap]').rwdImageMaps();
});
</script>
</body>