Fresh et - Import export

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 tenderloin is the dietary part of pork. It consists of transverse lumbar muscle. Up to 1.5 kg of tenderloin is obtained from one carcass. It contents only 142 kcal. Therefore, tenderlion is highly valuable for dietary cuisine.

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

These brown medium eggs come fresh from the farm with love

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.