Frozen pork - Import export

Pork ribs are evenly covered with meat, and connective tissue. It contains a lot of calcium, phosphorus, elastin, tender muscle with smoothly striated fibers. Baked and smoked delicacies are cookeda from the short ribs of the loin.

Pork tail belongs to third quality wool offal. It is rich in elastin, collagen, gelatin, and calcium. It serves to cook rich broths and to thicken stewed dishes, meat rolls.

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

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