Excellent when cold! Pork ribs enjoy unwavering popularity in any kitchen, both at home and in restaurants. Their undisputed strengths include the fact that they can be served cold, both in the cooked and roasted form, as well as – obviously – in the smoked form. That is why they have become the mainstays of every catering menu.
Ribs can also be fried, grilled or stewed. Whichever form you choose, you will certainly prepare a tasty meal. The secret to success is the delicate texture and the bone, which imbues the meat with the quintessence of flavour and aroma when exposed to heat treatment. The characteristic, triangular shape is created when the brisket – the part obtained from the breast section of the side – is cut in half.
Element from the cutting of pork semi-carcases classes S and E. Element has approx. 4 ribs. Covered with a muscle layer to approx. 1 cm. No skin.
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
