Pig Lung

It is characterized by its light, spongy texture and pink color. It is an organ low in fat but rich in protein and connective tissue. Due to its special structure, it easily absorbs liquids and flavors. It is collected and refrigerated immediately to preserve its freshness.

Pig Lung for B2B Wholesale

It is an extremely economical solution for the processing industry. Its main use is as a filling ingredient in low-cost boiled sausages or as a basic raw material in the pet food industry, especially for the production of light, dried treats.

Product Information

Ingredients: 100% Pig Lung
Allergens: None
Packaging: Block in carton (Polyblock)
Storage Conditions: Store in freezer at -18°C
Shelf Life: 12 months from date of production

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)~ 85 kcal
Protein (g)~ 14.1 g
Total fat (g)~ 2.7 g
Saturated fat (g)~ 0.96 g
Carbohydrates (g)0.0 g
Sugars (g)0.0 g
Sodium (mg)~ 153 mg
Salt (equivalent)
~ 0.39 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale and mainly for Pet Food industries

It is used limitedly in traditional recipes such as magieritsa

Fresh & Freezable

Why is Pig Lung Widely Used in Pet Food?

In Pet Food, lung is valuable because when dehydrated it becomes light and crispy (“puff”). It is an ideal low-calorie training treat, as the dog can consume quite a lot without burdening himself. It is an economical raw material that acquires high value as a final natural snack.

How does Pig Lung affect the texture of cold cuts?

In the production of sausages, lung technically functions as a filling. Due to its structure, it has the ability to retain water and add volume to the mixture. When used in small amounts in low-cost boiled sausages, it helps maintain the moisture of the product and improves production efficiency, keeping costs at competitive levels.