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Pork feet are meat-and-bone third quality by-product. The commodity is used for cooking jelly, broth, and soups.

Pork tongue is a top grade pulpy by-product. It is considered a delicacy. The weight of the tongue ranges from 250 to 400 g. The product does not include hard fibers or connective tissue. Therefore, it makes excellent snacks and salads.

Pork throat is rich in muscle fibers and connective tissues. It contains 232 kcal. Due to the high content of elastic substances, rich boths are cooked with throat.

Pork tenderloin is the dietary part of pork. It consists of transverse lumbar muscle. Up to 1.5 kg of tenderloin is obtained from one carcass. It contents only 142 kcal. Therefore, tenderlion is highly valuable for dietary cuisine.

Pork tail belongs to third quality wool offal. It is rich in elastin, collagen, gelatin, and calcium. It serves to cook rich broths and to thicken stewed dishes, meat rolls.

Pork snout is a mucous by-product. It is known for its delicate taste and elastic consistency. It can be marinated, smoked, baked, stewed.

The skin is a valuable raw material for making crackers, snacks, and meat rolls. Energy ratio (b | f | c): 33% | 67% | 0%. It contains a lot of collagen, elastin, elastic textures that are preserved after heat treatment.

Pork shoulder is a cut consisting of top grade meat. Juicy meat contains minimum amount of connective tissue, and fatty fibers are distributed evenly inside the muscles.

Pork ribs are evenly covered with meat, and connective tissue. It contains a lot of calcium, phosphorus, elastin, tender muscle with smoothly striated fibers. Baked and smoked delicacies are cookeda from the short ribs of the loin.