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Leg boneless is the femoral part of pig's leg. It consists of striated muscles, without fat and veins. It is ideal for baking or cooking on a spit.

Pork legs are meat-and-bone third quality by-product. The commodity is used for cooking jelly, broth, and soups.

These are pieces of pork that remain after the carcass has been deboned.

Pork liver is a top grade pulpy by-product. It's weight ranges from 1.5 to 3 kg. It contains: proteins - 18.8 g, fats - 3.8 g, carbohydrates - 4.7 g, a lot of iron and folic acid.

Pig kidney is a top grade pulpy by-product. Fresh kidneys may have light brown or chocolate color. It is rich in proteins, minerals Fe, Mg, Zn, P, K. The product can be stewed, baked, boiled, and grilled.

A pork head is a meat -and -bone offal without a tongue or eyeballs. It contains a lot of connective tissue, which quickly gelatinizes during heat treatment. Pork heads are used to make jelly.

Pork half carcass is a part of the carcass obtained after longitudinal symmetrical cutting of the carcass along the spine. It is sold with greased, washed skin without hemorrhages, cuts, or hematomas.