Pork Trotters

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).

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.

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.

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.

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.