Pork culinary meats

MARK'SProductsPork culinary meats

Pork's popularity is based on its palatability and tenderness. The range includes pork culinary meats, such as pork loin, shoulder, pork neck, ham, knuckle, tenderloin, ribs or bacon.

to be agreed individually

Pork fore-end

to be agreed individually

Pork shoulder, bone-in, with shank and rind – Tennis-type cut

to be agreed individually

Pork shoulder, boneless, without shank and fat – 4D

to be agreed individually

Pork collar, bone-in

to be agreed individually

Pork collar, boneless

to be agreed individually

Pork neck bones

to be agreed individually

Pork ribs, triangles

to be agreed individually

Front pork knuckle, bone-in

to be agreed individually

Pork shoulder moon bones

to be agreed individually

Pork middle, bone-in, rind-on

to be agreed individually

Pork loin, boneless

to be agreed individually

Pork loin, bone-in, without tenderloin

to be agreed individually

Pork loin, bone-in, with tenderloin

to be agreed individually

Pork tenderloin, head-on, chain off

to be agreed individually

Pork loin ribs

to be agreed individually

Pork rib strips

to be agreed individually

Pork back bones

to be agreed individually

Pork belly wide cut, rind-on, bone-in – Class S

to be agreed individually

Pork belly wide cut, rind-on, boneless – Class S

0,2-0,5 kg

Pork Tomahawk steak

0,2-0,5 kg

Pork T-Bone steak

to be agreed individually

Pork leg, bone-in, shank end

to be agreed individually

Pork leg – D4

to be agreed individually

Pork leg – silverside with eye-round with fat cover

to be agreed individually

Pork leg – topside, cap-on

to be agreed individually

Pork leg knuckle

to be agreed individually

Pork hind shank, bone-in

to be agreed individually

Pork hind legs

to be agreed individually

Pork femur bones

to be agreed individually

Pork trimmings, class II 80/20

to be agreed individually

Pork trimmings, class II 50/50

to be agreed individually

Pork rinds

to be agreed individually

Pork jowl ring-on

to be agreed individually

Pork belly bones – pork piano bones

to be agreed individually

Pork belly wide cut, rind-on, bone-in – Class E

to be agreed individually

Pork belly wide cut, rind-on, boneless – Class E

to be agreed individually

Pork belly narrow cut, rind-on, boneless – Class S

to be agreed individually

Pork belly narrow cut, rind-on, boneless – Class E

to be agreed individually

Pork belly narrow cut, rind-on, bone-in – Class S

to be agreed individually

Pork loin, boneless, sliced

to be agreed individually

Pork belly cartilage

to be agreed individually

Pork leg, bone-in, shank end and leg

to be agreed individually

Pork leg – silverside with eye-round without fat cover

to be agreed individually

Pork leg – silverside without eye-round with fat cover

to be agreed individually

Pork eye-round

to be agreed individually

Pork leg – topside, cap-off

to be agreed individually

Pork chump without fat cover, boneless

to be agreed individually

Pork chump with fat cover, boneless

to be agreed individually

Pork tails

to be agreed individually

Pork trimmings, class I 90/10

to be agreed individually

Pork trimmings, class IV

to be agreed individually

Pork rinds with fat

to be agreed individually

Pork back fat, rindless

to be agreed individually

Soft pork fat

to be agreed individually

Hard pork fat

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Beef culinary meats
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