Pork Neck Fat

Neck lard - a popular raw material for the sausage and canning industry. The machines separate the fat from the carcass by layer, removing the skin and hair. Therefore, you do not have to additionally prepare lard before [...]

Pork Back Fat

Spinal fat - the most valuable lard on the pig carcass. Due to the increased melting temperature, high concentration of unsaturated fatty acids the product is widely used in sausage formulas. Optimum characteristics: proteins - up to 2%, [...]

Cutting Fat

Side fat - the raw product is essential when cooking boiled sausages, pastes and other sausage or canning industry products. The product obtained as a result of machine cutting of half carcasses (side) is of high quality and [...]