Pork skin is a byproduct of cutting elements off of the pig half-carcass. Hams, shoulders, necks, back, bacon, etc. It is a component of many foods e.g. sausages, jellies, canned meat, and cold meats. Besides, it can be also used for direct consumption being fried, cooked and baked. Properly prepared, it can be also be served as a snack. In the meat industry, the skin is also used for the production of so-called skin emulsion, serving as the tie element of the meat structure, especially sausages. Pork skin contains large amounts of collagen, allowing it to favorably influence the reconstruction of collagen levels in the body and helps prevent arteriosclerosis. Pork skins are also used in the pharmaceutical industry to obtain proteins.