Pork

PORK MEAT
Pork is the most consumed and purchased meat in Europe. Today’s pork has, in fact, little in common with the fatty meat sold years ago, which nutritionists warned us about. Pork is rich in high-quality and complete protein. This is a type of protein that cannot be obtained from plant products. The protein works very well to stimulate the tissues and improves the immune system. With the increase in the amount of meat, the level of fat decreased. A recent study discovered that the current fat content, which has been regarded by consumers and professionals of human nutrition as fat, has been doubly decreased, as compared to its previous level. Pork contains saturated fats (approx. 42%) and essential unsaturated fatty acids (approx. 15%). Saturated fats give us energy, help in the absorption of some vitamins and nutrients, and also participate in the construction of cell membranes.
In comparison with poultry, despite a lower total polyunsaturated fatty acid content, pork is characterized by a far more beneficial ratio of omega-6 and omega-3. This ratio is less than 10: 1. In pork it can be also found, higher than in other types of meat, a level of vitamin B1, which is responsible for the proper functions of the nervous system. Pork is a meat that simply tastes good. It has been used in traditional Polish cuisine for ages, and there are also no obstacles to use it in the dietetic kitchen. Over the years the quality of pork has gotten higher. Animals are bred with more care, fed with perfect fodder and kept in hygienic conditions. Thanks to the scientists’ aid and their advanced research, pork is lean, crispy, juicy and has the proper amount of nutrients.

Offer

Loin boneless

Boneless loin, which comes from the dorsal pig carcass, is firm, juicy and uniform meat. It is light pink with a slight hypertrophy of fat. It is surrounded by a delicate membrane on the surface. The muscle tissue is firm, soft and uniform. Thanks to the marble structure, (intramuscular fat evenly distributed) it is tender and delicate. Pork loin is most commonly used for preparing roasts, served with different sauces, breaded or “saute”. It is often served stewed, just after frying. Moreover, pork is good for smoking, pickling and salting. It is characterized by a fresh, meaty, pleasant smell. Pork loin of the highest quality is always light pink. Pork is rich in protein. It contains less fat than other parts of the pig carcass. Pork loin is the meat of the highest quality.

Pork skin

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.

Pork trimming

Trimmings come from pig carcass, the neck, shoulder and ham part – it is light red, compact and elastic. The surface is moist and covered in some places with a soft membrane. It is used for the production of minced meat and stuffing to fill in the intestines – the production and smoking of sausages. It is also perfect for stewed and fried dishes. Stew, “ragout”, shishkebabs are made from the trimmings, as well as being added to stewed cabbage.

Riblets

Riblets are a part of the pig carcass. They are the ribs without the top parts – halved breast. They consist mainly of a layer of soft muscles, fouling rib bones, membranes and fat. The meat is very tender. Riblets are covered with delicate light pink meat. They have a slight hypertrophy of fatty tissue and a delicate membrane. Riblets contain external and internal intercostal muscles. They are high in protein and B vitamins and contain relatively large amounts of fat, particularly saturated fatty acids. Ribs usually are boiled or stewed after being previously fried. Baked, grilled, fried, stewed, boiled or smoked riblets are also very popular.

Back bones

Back bones come from the pork loin carcass, they are made in the process of deboning and are light red. There must be no discoloration of the bones. It is used to cook any kind of soups, as well as in smoking. Back bones are often used in the food industry for animal food.

Boneless neck

Boneless neck is the neck section of the pork loin. It comes from the cervical area and the front of the pork carcass’ dorsal section. The meat is elastic and firm. The meat tissue is streaky with plenty of fat, connective tissue and fascias. The taste is juicy and tender, the smell is delicate and slightly sweet. Color – from light pink to red. Most often it is used for baking and grilling. It is also suitable for frying and cooking after pickling. It is served as steaks and chops. It is also used for the production of high-quality hams and sausages. The boneless neck is a source of high animal protein and easily absorbed iron.

Belly bone-in

Belly bone-in, comes from the lower part of the pig half-carcass. In this part of the pig carcass a hypertrophy of fat is significant and visible. The amount and thickness of the fat layer increases with animal’s age. It is slightly salty with a peculiar taste. The color of fresh belly bone-in is pink. The muscles are streaky with horizontal layers of white fat and contain rib bones (finger ribs). Pork belly is a high-calorie kind of meat. It contains significant amounts of saturated fats and cholesterol. It is a source of protein and B vitamins. It can be baked, stewed, smoked, cooked and grilled. It is used also as an addition to meat roulades, sausages and pâtés. Fresh belly bone-in can be also smoked and eaten as a snack or used for stuffing and dressing the meat while cooking in the oven.

Belly boneless

Boczek bez żeberek to dolna część półtuszy wieprzowej. W tej części tuszy, przerost tłuszczowy jest znaczny i dobrze widoczny. Świeży boczek bez kości ma kolor ciemno-różowy. Ma mniejszy przerost tłuszczowy od boczku z kością. Smak soczysty i delikatny, zapach delikatny lekko słodki. Boczek wieprzowy jest mięsem wysokokalorycznym. Zawiera znaczne ilości tłuszczów nasyconych i cholesterolu. Jest źródłem białka i witamin z grupy B. Boczek możemy piec, dusić, wędzić, gotować oraz grillować. Stanowi dodatek do rolad mięsnych, wędlin oraz pasztetów. Świeży boczek można również wędzić i jeść jako przekąskę lub wykorzystywać go do nadziewania i obkładania mięs podczas pieczenia w piekarniku.

Liver

The liver is a kind of pork offal and it is an internal organ. The structure of the muscle is soft, fairly delicate and can be easily torn. There is a characteristic, marbled pattern on the surface. Pork liver is dark-red. The taste is slightly bitter. It has a low fat content. It is often surrounded by a thin film. It is a good source of A, D, E, F vitamins, C vitamin, protein, iron, folic acid and zinc. It is used to produce goulash, sausages, black puddings and pâtés. It can also be fried and stewed in pieces.

Stomach "Pouch cut"

Pork stomach is an internal organ of the pig. The stomach has an irregular, oval or longitudinal, slightly rolling shape. The skin is light-brown, covered with shining fat. It has a distinctive, pork flavour. Visually it resembles a folded loaf of bread. The pork stomach is mainly used for stuffing and stewing. It contains a lot of protein, it is also a source of sodium, potassium, iron and cholesterol. Culinary it is used also in soups, broths, stews, frying a whole, stewing with vegetables in sauce for stews.

Cooked stomach "Pouch cut"

Pork stomach is an internal organ of the pig. The stomach has an irregular, oval or longitudinal, slightly rolling shape. The skin is light-brown, covered with glossy fat. It has a distinctive, pork flavour. Visually it resembles a folded loaf of bread. Pork stomach is mainly used for stuffing and stewing. It contains a lot of protein, it is also a source of sodium, potassium, iron and cholesterol. Culinary uses include soups, broths, stews, frying whole, stewing with vegetables in a sauce and for stews.

Lion ribs

Ribs are cut off from the loin bone and are slightly red. There must be no discoloration of the bones. Depending on the type, cuts may be wide or narrow. They have a small hypertrophy of fat and a delicate membrane. Loin ribs contain external and internal intercostal muscles. They are rich in protein and B vitamins. Loin ribs are used for baking, grilling, roasting, stewing, cooking and smoking.

Hind feet

Hind feet are classified as offal. In the feet there are a lot of fascias, cartilages and membranes. There is very little meat and it is surrounded by a fairly thick skin. A hypertrophy of fat is quite considerable. The skin of the legs is cream. The meat is creamy-yellow with elements of pink. Depending on the length of the cut, there is usually less meat in the hind feet than in the front ones. Very often they are used to cook soups, broths and jellies with no gelatin because they contain large amounts of elastin and collagen. After removal of the bones, they can also be used for stuffing. They can be baked in the oven and grilled, then served hot with a sauce.

Front feet

Front feet are classified as offal. In the feet there are a lot of fascias, cartilages and membranes. There is very little meat and it is surrounded by a fairly thick skin. A hypertrophy of fat is quite considerable. The skin of the legs is cream. The meat is creamy-yellow with elements of pink. Depending on the length of the cut, there is usually less meat in the hind feet than in the front ones. Very often they are used to cook soups, broths and jellies with no gelatin because they contain large amounts of elastin and collagen. After removal of the bones, they can also be used for stuffing. They can be baked in the oven and grilled, then served hot with a sauce.

Ears

Ears are total external conches cut off from the head of pig. They are from light pink to brown. They consist of a very compacted, flexible and rubbery tissue. There is no hypertrophy of fat. They are used for the production of jellies, brawn, tins, fried in pieces, added to stews, smoked or dried.

Tails

A pork tail comes from the back side of the pig carcass. The pig tail is primarily composed of small bones and cartilages generally with a small amount of meat, which is covered with a relatively thin skin. It is characterized by a slight hypertrophy of fat. It is used for cooking soups and broths. Moreover, they are also used for making offal cold meats and canned meat.