Ground PorkGround Pork
Ground pork can be used in numerous dishes that require the juicy, delicious flavor of pork without having to deal with larger cuts. It can be stir-fried or made into meatballs and patties. It’s also a great filling for dumplings. Season the ground pork and combine it with some finely chopped garlic, carrots, and peas. Fold it inside a wonton wrapper and steam the dumplings.
Hog CasingHog Casing
Hog casing is the material that’s used to enclose the filling that makes up a sausage. It’s made with pig intestines, specifically the sub-mucosa layer that’s composed mostly of collagen. Hog casings are natural, durable materials that have been used for many centuries, and they continue to be popular among sausage makers. Makers of homemade sausages also prefer them when producing their products.
Pork TrimmingsPork Trimmings
Pork trimmings are the leftover parts of meat when it has been cut into different varieties like the belly, ham, and strips. Then, the trimmings get turned into ground pork, a versatile ingredient that can be added to a variety of dishes. The ground pork can be turned into patties, mixed with vegetables in a stir-fry, or simply toasted with some garlic.
Pork Baader FatPork Baader Fat
Pork fat that is processed using the BAADER food processing machinery is guaranteed to be high quality. The machine can run up to 200 parts per minute and operates in a waterless manner. It also consistently skins the pork without lowering the meat’s flavor or yield. We provide BAADER-processed pork fat and you can be sure they will meet or even exceed expectations.
Pork Back Fat Skin OnPork Back Fat Skin On
Taken from the back of a pig, this cut features a good amount of fat that makes it a great ingredient for dishes that require the addition of luxurious pork fat. It can be ground up to make ground pork, then used in sausages, burger patties, or meatballs. It can also be salted and deep-fried if a simpler cooking method is preferred.
Pork Back Fat SkinlessPork Back Fat Skinless
Pork back fat, also known as fatback, is a cut of meat that’s taken from the back of a pig. It has a layer of fat under the skin, which makes it an important ingredient in preparing food such as sausages. It needs to be ground up, then added to dishes like meatloaves and burgers where it can provide a boost of juicy flavor.
Pork Back SkinsPork Back Skins
Pork skin is popular simply because it is delicious when deep friend. The crunchiness of fried pork skin is simply satisfying, especially when paired with drinks. The skin on a pork back is highly delightful. For your pork back skin requirements, we can are here to help. Let us know your specifications and we will supply you with the best pork back skin!
Pork Brisket BonesPork Brisket Bones
Pork brisket bones are the end trimmings taken from the standard rack of pork ribs. These can be prepared in a similar manner to barbecue ribs. Season the pork brisket bones with salt and pepper, then add herbs and spices for additional flavor. Grill over charcoal or use a hot plate. Once done, brush with some barbecue sauce and serve.
Pork Cutting FatPork Cutting Fat
Pork cuttings, particularly the fats, make for a lot of delicious meals. Whether you add them to fried dishes, vegetable recipes, or more – they are sure to add more flavor to any dish. They will bring out that savory taste that will satisfy the palate. For your orders of pork fat cuttings, all you have to do is let us know and quality meat will be yours.
Pork DiaphragmPork Diaphragm
Pork diaphragm requires careful cutting. It’s located near the innards of a pig, so special care is taken in order to prepare it properly. It is considered a delicacy by Koreans and it is used to make a popular dish known as “galmaegisal”, which is a kind of barbecue. The diaphragm is cut into small, thin slices and grilled over a hot plate.
Pork Eardrums with PatePork Eardrums with Pate
Pork eardrums with pate are made from pig’s ears. These can be used in a variety of dishes, one of which is the well-known Filipino sisig. Pig’s ears are also used in Chinese suicide as an appetizer. First, it is boiled or stewed, then sliced into thin pieces and served with chili paste or soy sauce. The texture is gelatinous, making it chewy, though the ears can also be deep-fried.