Back Pork Leg

Larger in size and heavier than the front leg, with a higher proportion of tendons and bones. It is delivered fully dehaired and bleached, free of impurities. Its high collagen content makes it the ideal raw material for the production of rich broths and gels.

Back Pork Leg for B2B Wholesale

It is available graded to ensure consistent weight per piece, facilitating production planning. It is the best choice for gelatin extraction industries due to the large skin surface area and dense connective tissues.

Product Information

Packaging10 kg blocks in C3 boxes (60x40x8cm) with poly-bag
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: White, yellowish color without visible signs of deterioration.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

* 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, gelatin and processing industries

It is widely used in restaurants for traditional soups and stews

Fresh & Freezable

What is the main difference between the rear and front pig's feet?

The hind leg is bulky, with developed tendons and greater mass, offering the maximum yield in gelatin. It is the best choice for industrial gelatin production or for restaurants producing large quantities of thick and concentrated broths, ensuring tight coagulation and a rich texture.

Is the Pork Leg ready to cook?

Yes, the product is ready to cook. It has already undergone an industrial cleaning, scalding and dehairing process. No shaving or burning of hair is required. A simple rinse with cold water to freshen up is enough before placing in the pot. This saves significant preparation time in professional kitchens and industries.

How is it available for export?

We take great care in packaging to ensure quality. The hind legs are usually packed in poly-lined boxes or in blocks. This protects the product from dehydration and oxidation (“freezer burn”) during frozen storage, maintaining its natural white color and freshness until delivery to the customer.