Frozen pork cuts, offals and by-products for all uses
To meet our clients’ demand we export pork cuts and by-products, we offer a wide selection of cuts and offals suitable for various applications. Naturally rich in high-quality protein and essential vitamins, pork products are valued in both traditional and international cuisines, as well as in agro-business uses such as pet food, gelatin production, organic fertilizers, biogas, and more. This allows you to maximize product value while contributing to sustainable and innovative solutions.
We mainly deliver products frozen at -18°C, ensuring reliable preservation and safe transport over long distances.
Please note: the pictures and product descriptions on the site are general references. We provide you with detailed specifications and pictures for each specific production site depending on current availability.
Pork Diaphragm
Also known as the pork skirt, the pork diaphragm is a thin, flat muscle located between the ribs and the abdominal cavity. This cut is rich in flavor, offering a deep, beef-like taste that makes it ideal for grilling, stir-frying, or marinating. Due to its texture, it is often sliced thin against the grain to ensure tenderness. It is a favorite among chefs seeking rich umami tones in a dish. The pork diaphragm is perfect for international recipes, including fajitas, Asian stir-fries, and barbecue platters.
Pork Stomach
Pork stomach is a delicacy in many world cuisines. It is commonly used in soups, stews, and braised dishes, where its chewy texture becomes tender after slow cooking. Pork stomach is thoroughly cleaned and frozen, making it ready to cook. It is appreciated for its ability to absorb the flavors of surrounding ingredients, making it a key ingredient in hearty, comforting meals.
Pork Sternum
The pork sternum is a cartilage-rich section from the chest area, often used in soups and braised dishes. It contributes a unique texture and meaty flavor, especially when cooked slowly. Pork sternum is valued in cuisines that utilize every part of the animal, offering both flavor and function for gelatin-rich broths and rustic preparations.
Pork Riblets
Pork riblets are small, flavorful sections cut from the spare ribs or rib tips. They are meaty and well-suited for grilling, baking, or slow-roasting with marinades. Riblets are perfect for creating finger foods, appetizers, or traditional barbecue dishes. With their satisfying chew and ability to absorb spices, pork riblets remain a popular choice in both casual and gourmet cuisines.
Pork Back Fat
Pork back fat is a high-quality fat layer sourced from the back of the pig, known for its smooth consistency and mild flavor. It is commonly used to produce lard, enrich sausages, or as a protective wrapping for roasts and terrines. In pâtisserie, it contributes moisture and flakiness to pastries. Back fat is an essential component in traditional and modern culinary practices, prized for its rendering efficiency and versatility.
Pork Cutting Fat
Pork cutting fat is a versatile and essential ingredient in the preparation of sausages, pâtés, and other processed meat products. This raw fat can be finely ground or cubed and blended with lean meat to ensure juiciness, flavor retention, and improved texture. It is also useful in rendering lard or adding richness to traditional cooking. In artisanal charcuterie, cutting fat enhances the mouthfeel and stability of cured products.
Pork Soft Fat
Pork soft fat is ideal for rendering into lard or incorporating into sausages and slow-cooked meals. It melts easily and blends well with lean meats to ensure a moist, tender result. Soft fat is especially useful in charcuterie production and traditional recipes where fat content enhances flavor and mouthfeel.
Pork Masks
Pork masks combine skin, lean meat, and natural fat, offering both flavor and functionality. Rich in collagen, they are ideal for slow-cooked dishes, terrines, or aspic, where gelatin and texture are appreciated. Beyond culinary use, they are also valued in the food industry and for agro-business applications such as pet food or gelatin production.
Pork Feet
Pork feet, or trotters, are high in collagen and used to add body and depth to stocks, stews, and soups. They are typically simmered over long periods to extract gelatin, resulting in rich, velvety broths. Also enjoyed roasted or braised, pork feet are a key component in many traditional cuisines. They are appreciated for both their flavor and their contribution to texture in classic comfort dishes
Pork Hearts
Pork hearts are lean organ meats with a dense texture and mildly gamey flavor. They are rich in protein, iron, and essential nutrients, making them a nutritious choice for health-conscious consumers. These hearts can be grilled, braised, or slow-cooked and are often featured in traditional dishes and skewers. When marinated and cooked properly, pork hearts become tender and flavorful, making them ideal for adventurous recipes and gourmet applications.
Pork Livers
Pork livers are nutrient-rich organ meats packed with iron, vitamins A and B12, and high-quality protein. They are commonly used in terrines, pâtés, stuffing, or pan-seared dishes. Their strong flavor is enhanced by gentle cooking and seasoning. Pork livers are also popular in regional cuisines that emphasize nose-to-tail cooking, offering both culinary and nutritional value.
Pork Ears
Pork ears are a unique and flavorful specialty cut, offering a combination of crunchy cartilage and soft tissue. They are commonly used in Asian and European cuisines, where they are boiled, braised, or fried to enhance their natural texture. Pork ears are ideal for appetizers, salads, or as an ingredient in stews and soups. Their collagen content also makes them beneficial for broths and gelatin-rich dishes, adding depth and structure to the final result.
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