The colour matters! Class S is very juicy and has a dark red colour and average fat content. This class of pork belly is an excellent choice for preparing tasty steaks or roulades.
It is obtained by precise cuts that separate it from the pork loin and from the strip of fat connecting the pork loin with the groin. It has a roughly rectangular shape, usually about 50 to 55 cm long and 15 to 20 cm wide. That is why it is very convenient for roasting or smoking in whole or for portioning into any form.
Element obtained from cutting of S class pork semi-carcases.Element with rind, shelled bones. Flank cut off from the element. It has a rectangular shape about 50-55 cm long, 15-20 cm width. 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
