Pork Meat

Selected pieces of pork resulting from the deboning and cutting process. It is lean meat with a balanced presence of fat, without bones or cartilage. It retains all its flavor and freshness, forming the basis for countless minced meat and stew recipes.

Pork Meat for B2B Wholesale

It is available as industrial meat with specific meat-to-fat ratio specifications. This standardization allows the minced meat, burger and sausage industries to maintain the quality and cost of their products without fluctuations.

Product Information

Ingredients: Pork Head Meat (75% Meat / 25% Fat), Color Red
Allergens: None
Packaging: 10kg Catch Weight Block (with poly-bag)
Storage Conditions: Freeze at -18°C
Shelf Life: 2 years from production

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)242 kcal
Protein (g)27 g
Total fat (g)14 g
Saturated fat (g)5 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)60 mg
Salt (g)0.15 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, meat industries and canning

It is widely used in grills for gyros and burgers

Fresh & Freezable

What does the term "industrial Pork" mean?

Ιt refers to pieces resulting from cutting and classified based on fat content (e.g. 80/20). It is the basis of processing for the production of minced meat, sausages and cold cuts. It offers standardized quality that allows industries to maintain a consistent recipe and cost of their products.

What is the fat ratio in Pork?

The fat ratio is determined by the customer’s needs. The most common formulations are 80/20 (80% meat, 20% fat) for balanced minced meat, or 50/50 for fattier cured meats such as salami and sausages. Voras ensures that this ratio is consistent in each batch, allowing the industry to produce products with consistent quality and taste.

Is it suitable for cold cuts?

Industrial pork is the pillar of the sausage industry. It is the basic, economical and high-quality raw material for a huge range of products, from everyday frankfurters and parmesan to the most sophisticated air-dried salamis. Its consistent quality and standardized fat content allow producers to create recipes with consistency and repeatability.