Back fat – the best option for lard, graves and bacon!A thick slice of bread spread with lard – the indispensable snack during outdoor events; delicate greaves used as topping for dumplings or smoked bacon in spices – well-known in the Eastern regions of Poland.
These are just a few ways of using back fat, which is a very important part of Polish cuisine. You can also always enhance it (particularly during lard melting) with other types of meat, such as pork belly or groin. The pork back fat from MARK’S Marszałkowscy is a great source of inspiration to explore the depths of flavour!
Element obtained from cutting pork semi-carcase class S and E. It is a layer of subcutaneous fat, no skin. Shape similar to a rectangle. Consume after thermal treatment.
Przedsiębiorstwo Produkcyjno Handlowo Usługowe “MARK’S” spółka z ograniczoną odpowiedzialnością, based in Prusak, is implementing in 2020-2023 the project titled: “Development of technology for the production of meat products with increased standards of quality and consumer health safety.” The project is co-financed by the European Union with funds from the European Regional Development Fund under the Intelligent Development Operational Program Priority Axis: Support for conducting R&D work by enterprises, Measure: Enterprise R&D Projects, Submeasure: Industrial research and development work carried out by enterprises.
Purpose and planned outcomes of the project:
The aim of the project is to develop a comprehensive technology for the production of an assortment of sausages, ensuring increased quality and extended shelf life
Project value: PLN 12 945 083,90
Contribution of European Funds: PLN 5 577 238,56
