PORK PROCESSED MEAT

Pork Mortadella
Finely hashed and ground meat, flavoursome due to a fine blend of spices.

Prok Smoked Sausage
Made by grinding meat mixed with a variety of spices in a casing.

Pork Bacon
Cured meat cute from the side and back of a pig.Can be cooked in a variety of ways.

Pork Salami
Cured sausage, fermented and then air dried. Specially flavoured meat due to blend of white and black pepper, salt, minced fat and garlic.

Smoked Pork Belly
It is cut from the large muscle running alongside the underbelly of the pig. A combination of meat and chunks of fat. Often tender, full of flavour.

Smoked Frankfurter
It is a thin boiled sausage, pure pork. Traditionally heated in water. Origins are Frankfurt Germany, 13th Century. Several ways to cook it.

Nuremberg Sausage
A think small sausage with thin casing, perfect as a breakfast sausage.The name is derived from the Old High German Brätwurst

Cooked Ham
Raw uncured ham, often with he skin on. Can be roasted with or without skin. Especially good with the skin removed and smoked.

Pork Liver Sausage
The pork liver sausage is often composed of 25-30% liver, 20-40% fat and 30-40% meat. Pork fat is easily emulsified so the meat is spreadable.