Beef FlanksBeef Flanks
The beef flank is a boneless cut of lean meat that is intensely flavorful. Grilling or frying it brings out its delicious side, so these are the best methods for preparing the meat. Using soy sauce, brown sugar, lemon juice, olive oil, garlic, and black pepper, you can create a delicious marinade that will only enhance the beef flank’s flavor to your enjoyment.
Belly Boneless SkinlessBelly Boneless Skinless
Pork belly is one of the most succulent parts of a pig. To enjoy its pure pork flavor, go for the boneless and skinless option. There are many ways the pork belly can be cooked. One of the most popular is roasting the pork belly. Make a marinade with salt, garlic, pepper, herbs, and spices, then leave the belly to soak in the mixture overnight. Before roasting, dry the meat with paper towels.
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 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 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 is commonly used for food processing. 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 and mixed to pork meat which adds a boost of juicy flavor. This is commonly used to make patty, chorizo, longanisa, lumpia and siomai.
Pork Back SkinsPork Back Skins
Pork back skin is popular simply because it is delicious when deep friend. It is used for the common chicharon, a thin type of chicharon which has only skin in it. 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 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 Ham Boneless SkinlessPork Ham Boneless Skinless
Pork Ham or Pigue is a cut of pork leg. Pigue is favoured over kasim because it is more tender and is often used for higher-end barbecue. Pork Ham is famously used for making cured ham. It can be done through wet or dry curing. Holiday ham is one of the famous by-product of pork ham.
Pork Ham FatPork Ham Fat
Pork Ham Fat are pieces of fat taken from pork ham which is a cut of pork leg. This is mainly mixed with lean meat to create more flavor and to keep the meat together when cooking. Pork ham fat is used in food processing like longanisa, choriso, lumpia, and siomai.
Pork Jowls SkinlessPork Jowls Skinless
Skinless pork jowl is taken from the cheek of a pig. It can be cured or smoked to produce bacon. It is a staple of American soul food. When made into bacon, it is called jowl bacon and it can be fried and served as a main course. It is also added to vegetables, peas, and beans as part of a traditional Southern meal.