For enthusiasts of leaner cuts! Fans of home-made cold cuts appreciate the silverside for its external fat cover, which is small and delicate, making it suitable for the production of raw maturing cold cuts.
According to the meat cut classification system, this cut includes the biceps together with the semitendinosus muscle (eye-round). The pork silverside is the perfect choice if you want to enhance minced meat (you can, for instance, add it to the shoulder, which has more fat). It could also make for the perfect spaghetti stuffing, and it would be a reliable choice for excellent roulades and meatballs.
Element obtained from supplementary cutting of pork leg, from S and E class pork semi-carcasses – biceps muscle with semi-tendinous muscle (silver side with hell of round). Thoroughly boned without muscle jams and protruding jagged cuts. Stripped of the skin and the external layer of 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
