Balyk is obtained by mechanically deboning of a brisket, separating the muscle from the ribs and spine. Gentle texture, delicate muscle fibres and the absence of tough connective tissues are perfect for cooking meat delicacies.
Optimum characteristics:
– proteins – 15.4%;
– fat – 25%.
Caloric content: 280 kcal.
These characteristics are perfect for the production of food for children and healthy diets.
Organoleptical properties of the product: homogeneous, dense texture, the surface is dry, cleaned from the back fat residues, hair and skin. Colour: pale pink without any yellow or brown inclusions. Smell: light, fresh, meat.
Pork balyk is used for:
- selling to the consumer in cold state;
- making delicacies through cold and hot smoking, baking;
- production of ready-to-cook products (raw pieces for shashlyk);
- production of sausages of the top category (for example, selected raw smoked or dry-cured sausages).