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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 ears with are woolen products with a high content of bone and connective tissue. Crisp texture and high gelatin content allows using it for gelatinizing zelts, meat rolls.

Pork shoulder is a cut consisting of top grade meat. Juicy meat contains minimum amount of connective tissue, and fatty fibers are distributed evenly inside the muscles.

Pork snout is a mucous by-product. It is known for its delicate taste and elastic consistency. It can be marinated, smoked, baked, stewed.

Pork throat is rich in muscle fibers and connective tissues. It contains 232 kcal. Due to the high content of elastic substances, rich boths are cooked with throat.