PORK PRODUCTS

Our pork products comes from improved hogs that have been selected and bred to produce leaner cuts of meat. A bulk of our pork cuts are imported from France and US. Since our pork is sold younger, leaner than it used to be, And therefore, it is naturally tender.

PORK CUTS

BELLY BONE-IN

Belly Bone-in

The belly is prepared from the carcass after removal of the loin, shoulder, leg, and back fat. The bone-in belly has the skin and spareribs attached, and is generally cut in a square shape.

BELLY BONELESS

Belly Boneless

The boneless belly (sheet ribbed belly) is similar to the bone-in belly except the  spareribs are removed in one piece as well as most of the associated bones and cartilage. The sheet ribbed belly should be relatively square in appearance. Boneless bellies may be purchased skin-on or skin-off with the fat at the edge of the cut tapered to meet the is similar to the bone-in belly except the spareribs are removed in one piece as well as most of the associated bones and cartilage.

PORK CHOPS

Pork Chops

Loin chops, bone-in are generated from the full bone-in loin, and may contain blade-end

And sirloin end chops.

SPARERIBS

Spareribs

Pork spareribs are cut from the side. They contain long rib bones with a thin covering of meat on the outside and between the ribs. They may also contain rib cartilage. Pork spareribs are usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid.

LOIN RIBS

Loin Ribs

Pork loin rib contain eye muscle and backbone.

Rib bone may also be present, depending on the thickness of the cut. Fat covers the outside edge. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfryin.

PORK LOIN RIB

Shank with Feet

The pork shank is generated from the fore shank of the pork. This is the part used

Mostly for making Crispy Pata

Meaty Riblets

Meaty Riblets

Riblets are generated from the vertebra portion of the full bone-in loin.

LOIN

Loin

The full boneless loin is that portion of the carcass remaining after removal of the shoulder, leg, belly

Fat back and tenderloin. The boneless loin contains both the rib or blade portion and the sirloin portio

Of the carcass. All bones and associated cartilage are removed.

PORK VARIETY CUTS

FLOWER FAT

Flower Fat ( Chicharon Bulaklak)

Not actually fat, though it is fatty. This is the mesentery of the pig, a fold of the body cavity wall that serves to hold the small intestine in place, yet give it a lot of freedom to expandand contract.

HOG BUNGS

Hog Bungs

The rectum or bung attaches to the colon end of the large intestine and terminates at the anus. It is more bulbous in shape and wider and has more membrane covering than found on the large intestine.

Rectums may be purchased split, scalded or unscalded.

PORK EAR

Pork Ear

Pig ears are prized for their unique textures, chewy or gelatinous (depending on how long they are cooked) on the outside and crunchy in the inside. Pork ears are usually produced as a single ear but may be harvested connected as a pair. The lobe may be attached.

PORK TAIL

Pork Tail

Tails are popular in most pig raising regions and treated similarly to pig feet, but they are meatier with a lot less tendons. The pork tail contains the caudal vertebrae and may be trimmed of excess fat and skin at the base.

PORK TAIL

Pork Jowl

Jowls come from the forward part of the carcass and consist of the fat and muscle from in front of the shoulder. Jowls are knife scored and sold with the skin removed, however there may be glands present.

PORK LIVER

Pork Liver

The liver is a smooth irregular shaped organ covered with a thin membrane or skin. The liver consists of four lobes of varying sizes marked with notches and indentations. The liver is reddish brown in color.

PORK BACK FAT

Pork Back Fat

Backfat or back fat is the layer of adipose tissue, subcutaneous fat, under the skin found on the loin. Back fat may be specified with or without skin. Back fat may have amounts of trace lean present. This is usually used in making a very famous Philippine delicacy called chicharon.

PORK CUTTING FAT

Pork Cutting Fat

Mixed skins are produced from any part of the pork carcass and may be in a variety of sizes.

SOFT BELLY FAT

SOFT BELLY FAT

Excess soft fats are generated from the belly portion of the  pork

PORK UTERI

PORK UTERI

The uteri is part of the female reproductive system. It has a rounded tubular shape. The overall length is approximately 50 cm.