MAP Pork Portions

Boneless pork loin portions are obtained from the loin, the noble part of the rack, processed raw and carefully trimmed to ensure zero waste, excellent yield, and maximum versatility in the kitchen. The cut consists almost entirely of the longissimus dorsi muscle, known for its natural tenderness and lean structure, with a fine marbling of fat that preserves juiciness and flavor during cooking.

The evenly cut portions, packaged in a MAP tray, are ideal for everyday cooking—ready for roasts, slices, steaks, or sous-vide preparations.

The whole pork tenderloin is one of the most refined and lean cuts of the pig, located along the inner part of the loin, precisely in the psoas major muscle. It is an extremely tender muscle, minimally used in movement, and therefore naturally soft and delicate—ideal for quick-cooking methods that preserve its juiciness and texture.

Trimmed and processed raw, the tenderloin is packaged whole in a MAP tray, perfect for retail sale: ready to be sliced into medallions, portions, or cooked whole.

Pork chunks are obtained from the raw processing of lean, well-trimmed cuts such as boneless shoulder, ham, and loin, selected to ensure uniform texture, delicate flavor, and excellent cooking performance.Portioned into cubes of 25–40 g, free from sinews or visible excess fat, they are packaged in MAP trays, ready for domestic or food service use. Ideal for quick recipes or slow cooking, whether stewed, pan-fried, or oven-baked.

The sliced pork belly is obtained from the pig’s belly — a ventral cut rich in connective tissue, muscle, and intramuscular fat, which gives the meat an intense flavor and a tender, juicy texture when cooked.

Processed raw and sliced to a uniform thickness (about 3–5 mm), it is packaged in modified atmosphere trays (ATM) for retail sale, ideal for those seeking a ready-to-cook product for griddle, pan, oven, or traditional recipes.

Pork ribs in pieces (also known as puntine) are obtained from the anatomical rib cut—the lower part of the rib cage—composed of bone, connective tissue, and well-marbled muscle. The cut is portioned raw into uniform pieces, easy to handle in the kitchen and ideal for grilling, oven roasting, or braising.

Packaged in a MAP tray and ready for retail sale, they offer consumers a rustic yet carefully processed product, suitable for both home cooking and hot counter gastronomy.

The sliced pork neck—also known as fresh capocollo—is obtained from the upper part of the pig’s neck, a naturally marbled cut made up of well-veined muscle with interspersed fat. This composition makes the meat juicy and flavorful, perfect for fast, high-heat cooking methods while maintaining tenderness and a rich taste.

Thinly sliced raw to a uniform thickness (about 6–8 mm), it is packaged in a MAP tray designed for retail sale: a practical, safe, and ready-to-use solution with extended shelf life and excellent display appeal.

The boneless sliced pork neck is obtained from the pig’s neck, deboned, trimmed, and raw-sliced. This cut—also known as fresh capocollo—is characterized by natural marbling that ensures juiciness and an intense flavor when cooked.The thick, even slices (approximately 6–8 mm) are ideal for pan-cooking, grilling, oven-baking, or braising.
Packaged in MAP trays and ready for retail sale, they ensure freshness, hygiene, and excellent display quality at the counter.

Pork loin chops are cut from the pork rack, sliced with bone and trimmed raw. The cut includes the central part of the back, consisting of the longissimus dorsi muscle, vertebral bone, and a light fat cover that provides juiciness and flavor during cooking.Regular slices (approximately 1.5–2 cm thick) are packaged in a MAP tray, ideal for retail sale: ready to cook on the grill, in a pan, or in the oven, with no additional preparation required.

Sliced pork loin is made from the boneless loin (the central part of the pork loin), processed raw and sliced to a uniform thickness. It is an extremely lean cut, composed of the longissimus dorsi muscle, known for its tenderness and even cooking performance.Each slice is carefully trimmed, free of visible waste, and packaged in a MAP tray suitable for retail sale, ensuring freshness, hygiene, and extended shelf life.

Sliced pork belly is obtained from the anatomical cut of the belly, the ventral portion of the pig located between the rib section and the thigh. It is a flavorful cut with a well-balanced ratio of lean and fat, ideal for direct cooking or use in gastronomy.In this version, it is raw-sliced with controlled thickness (about 3–5 mm) and packaged in a maxi ATM format designed for collective catering, food service, rotisseries, bakeries, and gastronomic preparations. Also excellent as an ingredient for roulades, rolls, stuffings, grilled dishes, and rustic main courses.