- Centro Carne
Pork loin with tenderloin (boneless back with cord)
The pork loin—also known as arista con cordone—is an anatomical cut obtained from the dorsal region of the pig, comprising the entire loin (longissimus dorsi) with the psoas cord still attached.
The pork loin with cord is a noble and complete cut, perfect for those who process meat in an artisanal or gastronomic context. Including both the loin portion and the inner muscle, it offers tenderness, firmness, and optimal cooking performance, especially when prepared whole or used in stuffed recipes.
Centro Carne offers this cut trimmed and ready for processing, ensuring freshness, sanitary control, and consistent sizing. It is ideal for traditional butcher shops, food service, and processing laboratories.
Same category products
- Cuts, Pork cuts
The Pork Rump Cap, also known as the Fondello, is an anatomical cut obtained from the caudal portion of the pig’s hind leg. It mainly includes the semimembranosus muscle, part of the biceps femoris, and adjacent tissues.
This cut is lean, compact, and uniform, with minimal fat marbling and excellent yield in processing and portioning.Thanks to its uniform and firm structure, it is particularly suitable for:whole-piece cooking (roasts, boiled dishes)portioning for scallops or rouladesprocessing into cooked or cured deli meats (base for deboned hams, cooked shoulders, and technical cold cuts).
This cut is lean, compact, and uniform, with minimal fat marbling and excellent yield in processing and portioning.Thanks to its uniform and firm structure, it is particularly suitable for:whole-piece cooking (roasts, boiled dishes)portioning for scallops or rouladesprocessing into cooked or cured deli meats (base for deboned hams, cooked shoulders, and technical cold cuts).
- Pork cuts
The fresh pork jowl is an anatomical cut obtained from the cheek and throat of the pig, including part of the musculus masseter, the neck, and the rind. It is characterized by its alternating layers of fat and lean meat, triangular shape, and soft, aromatic texture.
It is a cut rich in fine-quality fat, with evident marbling, used both fresh in cooking and as a base for curing and processing (e.g. cured guanciale, larding, sausages).
Fresh pork jowl is a cut that embodies the tradition of Italian cuisine and artisanal charcuterie. Rich in noble fat and muscular tissue, it is perfect for achieving savory flavor, softness, and aromatic depth—both in cooking and in curing.Centro Carne guarantees hand-trimmed fresh pork jowls with consistent sizing and certified origin, ready for any type of processing.
- Cuts, Pork cuts
Pork Snout – Traditional Italian Meat for Boiled Dishes and Classic RecipesThe Pork Snout is a traditional product of Italian gastronomy, obtained from the front parts of the pig’s snout and carefully processed to preserve its flavor and texture. Rich in collagen and full-bodied in taste, it is a key ingredient in many rustic dishes and typical Northern Italian preparations such as mixed boiled meats, cotechino, or zampone.Valued for its aromatic richness and the tenderness it develops after long cooking, the Pork Snout is ideal for hearty, rustic winter dishes full of flavor.Usage and Tips:
Cook slowly in water or flavored broth to achieve a tender texture. Perfect served with mashed potatoes, lentils, or sauerkraut. Suitable for mixed boiled meat dishes or as a main course during festive occasions. Also ideal for gourmet cuisine, in creative reinterpretations of traditional recipes.
Cook slowly in water or flavored broth to achieve a tender texture. Perfect served with mashed potatoes, lentils, or sauerkraut. Suitable for mixed boiled meat dishes or as a main course during festive occasions. Also ideal for gourmet cuisine, in creative reinterpretations of traditional recipes.
- Cuts, Pork cuts
Pork Lard – Premium Fat for Traditional Cooking and BakingPork lard is a noble fat obtained from the inner part of the pig’s abdomen, specifically from the purest section of fat, free from sinews. It is a traditional ingredient in Italian cuisine, highly appreciated for its soft texture and its ability to impart intense aromas and roundness to dishes.Used in pastry, baking, or for preserving cured meats (such as aged hams), lard is also ideal for browning, rustic frying, and traditional dishes from Central and Southern Italy.
- Cuts, Pork cuts
Pork liver is a first-grade fresh offal product obtained from healthy, carefully selected pigs, subjected to veterinary inspection in certified facilities. It is a meat rich in iron, B-group vitamins, and minerals, highly appreciated in cooking for its strong flavor and remarkable nutritional properties.Fresh pork liver is a fifth-quarter cut that is in high demand for its intense taste and high nutritional value. Supplied whole or in portions, it is ideal for culinary preparations and artisanal processing.
- Pork cuts
Cod. 005079
Pork feet are a humble yet noble cut of the Italian culinary tradition, rich in connective tissue and natural gelatin, perfect for slow-cooked, flavorful, and high-yield preparations.
They are supplied fresh, carefully cleaned and trimmed, and available whole or longitudinally split, ideal for:Rich, flavorful brothsCotechino and stuffed trottersTraditional dishes such as zampitti or pork aspicProcessing use (cured meats, porchetta, or cooked sausages)
- Cuts, Pork cuts
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.
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.
- Cuts, Pork cuts
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.
- Cuts, Pork cuts
Cod. 005035
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.
- Cuts, Pork cuts
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.
