Pork Heart

An extremely lean muscle with a dense structure, dark red color and high nutritional value. It is rich in proteins, iron and vitamins. The product is thoroughly cleaned of internal clots and arteries, offering a pure raw material without losses during preparation.

Pork Heart for B2B Wholesale

It is an economical and functional solution for the meat processing industry. Thanks to the strong binding capacity of its fibers, it is extensively used in sausage and cold cuts mixes, improving the structure and color of the final product at low cost.

Product Information

Ingredients: 100% Pork Heart
Allergens: None
Packaging: Polyblock or Vacuum Pack
Storage Conditions: Fresh: 0-4°C

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)118 kcal
Protein (g)17 g
Total fat (g)4.5 g
Saturated fat (g)1.5 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)70 mg
Salt (g)0.18 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 meat processing industries

It is widely used in ethnic restaurants and food preparation facilities

Fresh & Freezable

What is the difference between Pork Heart and Beef Heart?

ork heart is more tender and has a milder flavor than beef. It is widely used in the meat industry, chopped or ground, to give a firm structure and deep color to sausages and jams. Its protein has excellent emulsifying properties, helping to stabilize the meat and fat mixture in industrial applications.

How is Pig Heart used in cold cuts?

Pork heart is a valuable ingredient in cold cuts. It is added to boiled cold cuts and sausages (such as country sausage or Frankfurter) to naturally enhance the red color of the product, thanks to its high heme iron content. At the same time, its tight structure improves the texture of the cold cut.

Does it require a lot of cleaning?

The heart is delivered “ready-to-process”. We have already removed the main vessels and blood clots during the production stage. This means that the deli or restaurant receives a clean raw material that requires little to no cleaning time. This reduces labor costs and increases productivity on the production line or in the kitchen.