Carni

Fresh Pork Ham
The Fresh Pork Ham is the whole hind leg of the pig, trimmed according to specific requirements and intended for curing, cooking, or fresh processing. Centro Carne selects only hams with full musculature and uniform structure, suitable for all types of processing — from artisanal charcuterie to controlled industrial production.

A noble, rich, and technical cut, it requires expertise but guarantees high-level results.

Pork Shank – Traditional Cut for Roasts, Beer Braises, and Slow CookingThe pork shank is a traditional cut taken from the lower part of the pig’s leg, known for its rich, tender, and flavorful meat. During slow cooking, the collagen turns into gelatin, making the shank juicy and enveloping, with a full, rustic taste.Appreciated in many regional cuisines, it is perfect for winter dishes, hearty main courses, and oven, beer, or roast preparations. It can be offered either fresh or precooked, ideal for families, restaurants, and delicatessens.

The fresh Pancettone is a whole anatomical cut obtained from the central and lower part of the pig’s rib section, including the true belly and flank, with rind and bone or boneless upon request. It is appreciated for its compact structure, good fat coverage, and well-defined internal musculature — essential features for the production of rolled pancetta, flat pancetta, coppa, porchetta, and cooked or cured deli meats.The fresh and uniform processing allows for high versatility in both artisanal and industrial preparations, including sliced product lines and deli applications. The Pancettone is the heart of many traditional Italian charcuterie products — from rolled pancetta to porchetta, cooked coppa, and spiced portions. It provides a high-value raw material, suitable for both artisanal and industrial processes that require consistent shape, texture, and thickness.It can also be packaged for large-scale retail (GDO) or specialized sales, in portions or skin packs.

Trimmed Pork Belly is a high-quality pork cut obtained from traditional pork belly, carefully trimmed to remove excess fat and imperfections. This product offers a perfect balance between lean meat and fat layers, ensuring a rich flavor with a more uniform and refined texture.Trimmed pork belly is perfect for culinary preparations that require precision and quality, such as roasts, roulades, and traditional Italian dishes, delivering a flavorful result that always meets expectations.

Classic, juicy, and versatile cut for direct cooking and marinated preparations Pork chops are a bone-in anatomical cut taken from the dorsal section of the rack, including the rib bone, loin muscle, and surface fat cover. They are distinguished by their natural tenderness, good fat marbling, and excellent yield in direct-cooking methods such as grilling, griddling, oven roasting, or barbecuing.A product suitable for traditional butcheries, quick-service restaurants, catering, marinated product lines, and fresh ready-to-eat dishes. Available in whole or portioned formats, also in MAP or vacuum-packed versions.

Pork Bone-In Roll – Traditional Cut for Roasts and Slow CookingThe Pork Log with Bone is a traditional cut obtained from the central part of the pig’s hind leg, including the bone. This cut, characterized by a well-balanced ratio of lean meat, fat marbling, and a central bone, is ideal for slow cooking methods that enhance the full flavor and succulence typical of pork.Thanks to the presence of the bone, the pork log releases intense aromas during cooking, making it perfect for roasts, braised dishes, and traditional rustic Italian main courses.

Pork Loin Ribs | Extra-Tender Ribs for Barbecue and OvenPork Loin Ribs are a beloved cut, prized for their perfect balance of tender meat, bone, and fat.
Taken from the upper part of the rib cage, near the loin, these ribs are meatier than baby back ribs and offer a succulent bite — ideal for slow cooking.Perfect for barbecue cooking with spicy marinades or slow oven glazing, loin ribs release all the authentic flavor of high-quality pork. With proper preparation, they become exceptionally tender and easily fall off the bone, delivering an intense and enveloping taste experience.Selected from premium-quality pigs, these ribs are ideal for both grill enthusiasts and professional chefs.
Try them with spicy rubs, smoked, or glazed in BBQ sauce — success guaranteed.

The pork tenderloin is one of the most prized cuts of the pig carcass, taken from the inner lumbosacral section, specifically from the psoas major muscle. It is a long, slender muscle that is scarcely used during the animal’s life, giving the meat exceptional tenderness, an extremely fine grain, and very low fat content.The pork tenderloin is the perfect cut for those seeking both speed in the kitchen and quality on the plate. Extra lean, tender when sliced, and delicately flavored, it is ideal for quick preparations that don’t compromise on yield or tenderness.