Chilled pork (fresh)

The twenty items above cover chilled pork from the whole side down to offal. The half carcass and the defatted half carcass are for buyers who cut their own, in their own butchery. Among the cut pieces there are collar, tenderloin, pork leg (ham), boneless leg and boneless back, bone-in and boneless entrecôte, belly on the bone and boneless belly with the rind left on. The knuckle (rulica) is the collagen-rich cut for long simmering. Kitchens working at volume can take the portioned lines straight away: minced pork, goulash cubes and meat for patties. Offal covers liver, heart, tongue and lungs, alongside caul fat used for home-style sausage.

Buyers are butcher shops and neighbourhood stores, shawarma and pizza kitchens, canteens and caterers, sausage workshops, hotel and restaurant kitchens.

Two things decide the choice. The first is the meat-to-bone ratio and the yield you get after cutting. A half carcass gives the best price per kilo, but it asks for chilled space, someone on the saw and the hours to do it; boneless cuts go straight into production with no trimming waste and no extra labour. The second is temperature. Everything in this category is chilled and travels on an unbroken cold chain, so nothing needs thawing and the meat can be worked the same day it arrives. If you need stock for several weeks, take it from the frozen range instead.

Everything is sold by the box, and a box starts at 10 kg depending on the item. Prices are per kilogram, VAT included, and are confirmed by phone together with current stock — there is no cart and no online payment on this site. The minimum order for delivery is 70 kg. Send the form or call +373 79 88 33 79, the same number on WhatsApp, Viber and Telegram, Monday to Friday 9:00–17:00 and Saturday 9:00–14:00.