How to make good goulash? This is a dish found in just about every cuisine in the world, and the number of goulash recipes can be counted in thousands. However, every good cook starts by choosing the right meat. 90/10 pork trimmings, obtained from the cutting of pork sides and pork cuts, mainly the shoulder, neck, loin and leg, will be the perfect choice for this.
They are free from tendons, cartilage and bloody parts, and the fat content does not exceed 10%. The right meat is half the equation. Now, all you have to do is find a proven recipe, and you’ll soon be able to enjoy delicious goulash with your family.
Pork trymmings, general-cut pork meat from the cutting of pork semi-carcases class S and E and pork pieces. No tendons, cartilages or bloody parts with fat content up to 10%. 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
