Pork Carcass refers to the body of a pig after it has been slaughtered and all the internal organs have been removed. The remaining edible parts of the pig are then processed for consumption, including the meat, fat, and bones.
When processing pork carcasses, the first step is usually to remove the head, feet, and internal organs. This is usually done with the use of knives and saws by skilled butchers. The next step is to remove the skin and hair, also known as scalding or scraping. This is done by submerging the carcass in hot water, which loosens the hair and facilitates its removal.
Once the Pork Carcass has been cleaned and prepared, it is then divided into different cuts of meat, such as ribs, shoulders, loins, hams, and bacon. Each cut has a distinct flavor and texture, and can be prepared in various ways, such as grilling, roasting, or frying.
The quality of pork carcass is important not only for its taste but also for its nutritional value. Healthy pigs can produce high-quality pork that is rich in protein, vitamins, and minerals. Pigs that have been raised in natural environments and fed a healthy diet are more likely to produce high-quality pork carcasses than those raised in confined spaces and fed a diet of low-quality feed.
SPECIFICATION
Product Name: Pork Carcass
Type: Fresh/Frozen
Processing type: IQF / BQF
Packaging: IWP (Individual Wrap Package) | Bulk | Inter leaf | Carton Boxes
Certification: BRC | HACCP | ISF
We deliver Fresh and Frozen Pork to small and large businesses in various food sectors such as:
Retailers.
wholesale suppliers.
wholesale distributors.
direct consumers.
For more inquiries , Please do not hesitate to contact us.
