Traditional Polish dish – jellied pig’s feet! There is a secret to this dish, and anyone who knows it won’t need to use gelatine powder. The secret is hidden in the pork feet – the key is to cook them long on so-called low heat.
This will cause them to release adequate amounts of elastin and collagen – which are responsible for the gelling effect. The jelly made this way will be both healthier and tastier than any jelly made using industrial emulsifiers.
Element obtained from the cutting of class S and E pork semi-carcases.
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
