pig head

...Cured pork neck made with 50% Duroc pig meat.

Our company, NLC Deco, has 17 years of experience in importing high-quality resin statues. We leverage our expertise to offer you unique and original products that will add a touch of originality to your indoor and outdoor decor. In close collaboration with suppliers from around the world, we provide a vast range of over 6000 resin statues, from reproductions of antique statues to life-sized anim...

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...Pig's Head Black Bull White Bull Broad Bean Butifarra Liver Pâté Country Butifarra Cular Butifarra Black Butifarra Catalan Cular Sant Roc Egg Butifarra Blood Sausage White Butifarra Malagueño Chorizo...

...PORK HEAD 1/2 Cut 20 kg frozen Boxes 1 x 40 fcl hq rf cnt in the 26 mt net wgth...

...Pork Tail Pork Rib Pork Feet Pork Hind Feet Pork Front Feet Pork Leg Pork Stomach Pork Small Intestines Pork Ear Pork Ear Flap Pork head Pork Hocks Whole Pork Carcass Pork Belly 10 Wet Salted Pig Skin Pork Back Fat Pork Back Fat with Skin Off...

...The pork head pâté from Ferme de la Rousse will be perfect for your starters and appetizers. It is a specialty of pig cuisine. The head is cooked in a light broth to which we add organic white wine to give it a very pleasant aroma.

...Are you interested in pig hind legs? We specialize in the trade of pig legs and other high-quality pork cuts.

...It is the part of the pig closest to the head. It is considered a lean cut (with less fat) and is ideal for roasting whole with spices and lard to create a crispy and delicious crust. It should be cooked very well to ensure it is not raw inside. Once roasted, it is allowed to cool before slicing, so it does not break into small pieces and has a perfect presentation. It is recommended to cook without thawing. Like all our products, it contains no allergens and only natural ingredients.

...Handcrafted production of delicacies such as: El Botillo del Bierzo, spicy and sweet chorizos, Chorizo Herradura, Lomo Embuchado, cured ham, San Martiños (salchichón), Cecina de Babilla, smoked lacón, pancetta, smoked bacon, braised lacón (Gourmet Product), among others... We also offer fresh pork meat such as: chops, tenderloins, ribs, pancetta, lacón, fresh ham, fresh knuckle, and of course, salted and fresh products like: ear, tail, spine, pig's head, snout, pig's foot.

...Coppa di testa, also known as coppa in cassetta, is made from the head meat and includes noble parts of the pig. Produced by the "old butchers" and skillfully passed down from an ancient recipe. Slightly flavored with lemon and orange, it is delicious as a snack or dressed with extra virgin olive oil and chili as a main dish. Tasty.

... right to the processing and manufacturing. We supply a large variety of frozen pork meat such as: Frozen pork intestine Frozen pork brain Pork Tail Pork Rib Pork Feet Pork Hind Feet Pork Front Feet Pork Leg Pork Stomach Pork Small Intestines Pork Ear Pork Ear Flap Pork head Pork Hocks Whole Pork Carcass Pork Belly 10 Wet Salted Pig Skin Pork Back Fat Pork Back Fat with Skin Off...

... meat, lamb (black race of Velay), veal from Velay and Forez, fin gras from Mézenc, pork from Haute-Loire. Calf's head, pig's feet, Lozère-style maouche, Auvergnat potée, hen in pot, veal blanquette. Range of traditional French sauces, gribiche sauce, meurette sauce, ravigote sauce, green sauce, Madeira sauce, devil sauce, aioli. Range of herb pestos, bear garlic pesto, nettle pesto. Gravy sauce, product from France, traditional French cuisine cooked by a chef. Custom work.

... way to the commissioning of your tools. For meat: machines for classifying cattle and pigs, automation of back-splitting stations, head removal, mechanization of pig cutting, cutting rooms, automatic hanging, and leg-cutting robots. For vegetables, fish, RGD, and poultry: vacuum transport of products and various waste. Our INDUSHYGIENE division will advise you on hygiene techniques for the...

...La Vielle Abbaye specializes in fine charcuterie. It offers a wide range of products: blood sausages, sambas, pâtés, calf's head, hams, sausages, meat loaves, cured meats, sauerkraut, Italian specialties, Gaumais, Spanish delicacies, pig ears, pig's feet, pressed head, vegetable aspic, year-end products (stuffed duck, white blood sausage with nuts, stuffed poultry, stuffed guinea fowl, black pudding with apples, stuffed piglet, white blood sausage with raisins or cabbage,…), meatballs, chorizo, American filet, Parma ham, roast beef,…...

Pig head cutting room: mask, snout, ear, cheek meat with and without bone, head meat, etc.