Just about the perfect roast! Thanks to its characteristic shape (acquired from supplementary cutting, by cutting out the quadriceps from bone-in pork ham without shank), this cut is basically ready-made for the roast.
It is carefully deboned, without cutting into the muscles, and its symmetrical shape and fibre arrangement ensure that the meat will cook evenly in the oven. The pork leg knuckle is also often chosen by owners of amateur smokehouses for home-made cold cuts, which are the perfect way to celebrate any family event.
Element from cutting of leg with bone, without shank- quadriceps, obtained from class S and E pork semi-carcases. Thoroughly boned. An element without skin and fat.
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
