Ingredient list

Pork diaphragm is the muscular partition separating the thoracic and abdominal cavities of the pig. It is a less traditional but flavorful cut of meat with an intense taste reminiscent of beef skirt steak. The diaphragm is fattier and more sinewy, so it requires proper preparation, marinating and slow grilling or roasting. When cooked correctly, it is juicy and full of flavor. It is especially popular in Asian and Latin American cuisines, but is gaining fans in Central Europe as well. It works well grilled over direct heat or as a filling for tacos and burgers.

Pork ham is one of the most popular meat products, made from the hind leg or other cuts of pork. Depending on the preparation method, it can be cooked, smoked, or dry-cured. It has a delicate, slightly salty flavour and a characteristic pink-red colour. In the kitchen, it is widely used as a cold cut for sandwiches and open-faced rolls, as well as an ingredient in hot dishes, pizza, pasta, and baked casseroles. High-quality variants contain a large proportion of meat with minimal additives. It is an excellent source of protein, B vitamins, and zinc.

Pork head is a traditional ingredient used primarily in butcher and farmhouse cooking. It includes various cuts, cheeks, tongue, ears, jowl meat, and brain, each with distinct flavor characteristics. It is most commonly used to make head cheese (brawn), produced by boiling the head, picking the meat, and setting it in its own cooking liquid in a mold. Pork cheeks are a prized delicacy, well suited to slow braising or roasting. The ears are used in Asian cuisine and in traditional slaughterhouse specialties. Preparing pork head is time-consuming, but the result delivers very rich and full flavors.

Pork headcheese is a traditional Central European cold cut made from cooked pork meat, skin, and offal, which are packed into a mold or casing and set in aspic jelly. The result is a characteristic gelatinous product with visible chunks of meat throughout. It is typically served sliced, accompanied by onion, vinegar, and bread as a cold starter. Headcheese is a staple of traditional pig slaughter feasts and remains popular in both home cooking and artisan butchery. Its bold flavor and distinctive texture make it a unique delicacy appreciated by many.

Pork in its own juice is a canned meat product in which cooked pork is preserved together with its natural cooking juices. It is a popular pantry staple with a long shelf life, especially appreciated when camping, traveling, or as a quick kitchen solution. Once the can is opened, the meat can be heated and used as a base for sauces, goulashes, or meat side dishes. The meat retains a juicy flavor and tender texture. Thanks to the natural juices and no added thickeners, the taste is authentic. It is a practical and nutritious ingredient suitable for every pantry.

Pork kidneys are small offal from the pig with a characteristic intense flavor typical of organ meats. They are a classic ingredient of traditional Central European cuisine, though less common today. Before preparation, it is recommended to soak them in milk or water to reduce their strong odor. They are most often pan-fried in butter or lard with onion and spices, or braised in a sauce. Pork kidneys are a rich source of B vitamins, especially B12, as well as iron. In traditional cooking, they are served with rice, bread dumplings, or bread.

Pork knuckle is a popular cut of pork taken from the shank of the pig. In Czech and Central European cuisine, it is a classic festive dish, typically roasted in the oven until golden brown and served with horseradish, mustard, and fresh bread. The meat is fatty, juicy, and thanks to the collagen in the connective tissues, becomes exceptionally tender after slow roasting. It is also enjoyed in boiled form as part of broths or traditional feast dishes. Roasted pork knuckle is traditionally seasoned with caraway seeds, garlic, and beer, giving it its characteristic flavor.

Pork leg is a large, muscular cut taken from the hind part of the pig. It is one of the most versatile pork cuts, suitable for roasting, boiling, braising, and smoking. The meat is firmer and leaner than cuts such as the shoulder, with a low fat content, making it one of the healthier pork options. A whole leg is ideal for slow roasting, which renders the meat juicy and tender. Slices or cubes are used in goulash, sauces, schnitzel, or pan-frying. It is also a primary raw material for producing ham, salami, and other processed meat products. When properly prepared, it is flavourful, nutritious, and easy to digest.

Pork liver is a type of offal with a distinctive, slightly bitter flavor and a tender, soft texture. It is one of the most widely available and affordable types of liver. In the kitchen it is used in many ways, fried with onions and marjoram, added to pâtés, stuffings, liver sausage, or meatloaf. It is highly nutritious, containing large amounts of iron, B vitamins (especially B12), and vitamin A. It is important not to overcook it, as it becomes tough and loses its delicate texture. Fresh liver should be dark reddish-brown in color with no unpleasant odor. Before cooking it is advisable to remove the membrane and optionally soak it briefly in milk to reduce bitterness.

Pork neck is a juicy, fattier cut of meat from the neck region of the pig. Thanks to its higher proportion of intramuscular fat, it is ideal for slow roasting, braising, or grilling, it remains moist and tender even after prolonged cooking. In Czech and Slovak cuisine it is a favorite for roast pork with cabbage and dumplings, but it also works excellently on the grill, pan-fried in slices, or in goulash and ragouts. It can be marinated with garlic, caraway, paprika, or mustard. It is sold whole, as steaks, or diced. The smoked version is also excellent and works well in soups and cabbage dishes.

Pork ribs are a popular cut of pork taken from the chest area of the pig. Rich in fat and connective tissue, they become juicy and tender when slow-cooked. Suitable for grilling, oven roasting or slow cooking, they are most often marinated in sweet-and-sour, honey-based or barbecue sauces that enhance their natural meaty flavour. A favourite treat especially at outdoor barbecues and cookouts, the meat falls cleanly off the bone when prepared correctly. Beyond classic grilling, they are also excellent braised with sauerkraut or as the base of a hearty stock.