Pork front hock

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Product Details:

Usage Culinary, best for soups, broths, and stews
Grade A
Color Pinkish Red
Admixture (%) 0%
Moisture (%) Up to 75%
Flavor Natural Pork Flavor
Pack Type Vacuum Pack or Polybag
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Pork front hock Product Specifications

Grade A
Feature High Protein, Rich in Collagen
Usage Culinary, best for soups, broths, and stews
Frozen Processing Type Quick Frozen
Weight 1.0 - 1.5 kg per piece (approx.)
Cooked Processing Type Uncooked
Color Pinkish Red
Product Type Pork
Part Front Hock
Admixture (%) 0%
Dried Processing Type Not Dried
Shelf Life 12 months (if stored at -18C)
Style Frozen
Moisture (%) Up to 75%
Pack Type Vacuum Pack or Polybag
Flavor Natural Pork Flavor

Packaging Weight 10-15 kg/carton
Guaranteed Freshness Yes
Animal Age at Slaughter 6-8 months
Handling Instructions Keep Frozen Until Use
Microbiological Status Tested for pathogens
Storage Temperature -18°C or lower
Fat Content (%) Varies, generally 10-15%
Bone With Bone

Product Description

Frozen Pork Front Hock on offer.

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We supply frozen pork front/hind feet preliminarily cleaned from blood and contaminations and completely satisfy the sanitary requirements to treatment quality.

Premium Quality Pork Front Hock

Sourced from healthy animals aged 6-8 months, our pork front hocks are selected for optimum tenderness and nutrition. With Grade A classification, each cut is vacuum-packed or sealed in polybags to ensure freshness and keep contaminants out. Rigorous pathogen testing guarantees safe consumption, making this product suitable for both commercial and domestic culinary needs.

Packaging and Storage Solutions

Each pork front hock is individually packed and then grouped in cartons weighing 10-15 kg for convenient handling. Quick freezing at or below -18C locks in moisture and flavor, maximizing shelf life up to 12 months. Always keep frozen until youre ready to use to ensure its guaranteed freshness and microbiological safety.

Versatile Culinary Applications

Known for its rich connective tissue and protein content, the front hock offers exceptional flavor and texture in a variety of dishes. Its particularly valued in slow-cooked creations like soups, broths, and stews, where long simmering brings out the deep, natural pork flavor and extracts collagenwhich adds body and richness to your recipes.

FAQs of Pork front hock:

Q: How should Pork Front Hock be stored to maintain freshness and safety?

A: Pork Front Hock should be kept frozen at -18C or lower from arrival until the moment of use. Proper storage preserves its guaranteed freshness and microbiological safety for up to 12 months.

Q: What is the recommended cooking process for using Pork Front Hock?

A: For best results, allow the hock to thaw in the refrigerator before cooking. Afterwards, it is ideal for slow simmering in soups, broths, or stews, which will extract its natural flavors and collagen-rich goodness.

Q: When is Pork Front Hock best used in culinary preparations?

A: This cut excels in recipes that require slow cooking, making it perfect for hearty winter dishes, special gatherings, or anytime you desire a rich, nutrient-dense base for soups and stews.

Q: Where is Pork Front Hock sourced from and what quality measures are in place?

A: Our Pork Front Hocks are sourced from animals aged 6-8 months in Turkey and undergo strict quality controls, including pathogen testing and adherence to Grade A standards, ensuring a safe and premium product.

Q: What are the main benefits of using Pork Front Hock in meals?

A: The front hock is high in protein and rich in collagen, adding both nutritional value and a satisfying texture to dishes. Its natural pork flavor enhances culinary creations, particularly slow-cooked recipes.

Q: How can Pork Front Hock be packaged for bulk distribution?

A: Each pork hock is vacuum-packed or placed in polybags, then stored in cartons weighing between 10-15 kg. This packaging method maintains freshness during export, distribution, and wholesale supply.

Q: What handling instructions should be followed to ensure product quality?

A: Always keep the product frozen until ready to use and avoid repeated thawing and freezing. Refer to packaging guidelines for best practices in thawing and handling prior to cooking.

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