The pork leg – the secret to a terrific feast! The semimembranosus muscle, i.e., the topside, just like the quadriceps (knuckle), is an excellent choice for roasting thanks to its delicate and juicy texture. A grilled or barbecued leg is the perfect way to add a traditional touch and make any feast complete.
The pork leg topside is also used to make steamed bacon. It is a great cut for goulash, meat patties, meatballs and roulades or as stuffing for dumplings, etc.
Element obtained from supplementary cutting of pork leg with bone, from S and E class pork carcasses – semi-membranous muscle without cup (external muscle). Thoroughly boned without muscle cuts and protruding jagged cuts. Skin and fat removed. 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
