Pork is one of the most popular forms of meat for human consumption, accounting for 38% of worldwide meat production.
Pork meat processing can be divided into three areas, slaughtering, meat cutting and further processing.
1-slaughering.. is to take your life pig to abbattior kill after that supply the pork carcass by cooling van to supermarket e.g park n shop, shoprite butchery(zambeef), hubmart store and any supermarket that have butchery
​ ​ ​ ​ ​ ​ ​ ​ ​ costing
Life pig buying price​ per kilo is 500
Pork carcass (dead) suply price is 1100
Pork carcass is when you slaughtered a pig removed the head all what inside e.g intestines,liver, kidney, towels.
2. Open a meat shop start pork processing and packaging by Cutting the pork carcass into parts and park inside tray weighing according to the kilo wrap and display it inside freezer for walking in customers or selling it to hotels, supermarket, restaurant, clubhouse, estate
​ ​ Pork parts
​ ​ ​ ​ ​ Items.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Price per kilo
Pork shoulder.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 800
Pork loin chop.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1400
Pork belly.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1000
Pork ribs. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1500
Pork tenderloin.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1600
Pork loin boneless.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1200
Pork roll (net).​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1300
Pork stranded.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1500
Pork patties(burger).​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1350
Pork mince.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1200
Pork stewing.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1000
Pork leg.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 1300
Pork feet.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 400
Pork shank.​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 900
This can be produced when you have butchery equipments such as.
1 ban saw machine
2.mince meat machine
3.sausages filler
4 wrapping machine
5 burger machine
6 vaccum sealer
7 mixer
8 scale
9 stainless table
10 knives
11.display freezer
12 cold room
13.generator
This the area you need nafdac approval (documents)
The further processing of pork meat into ham, sausage, bacon, smoke or grilled etc. is primarily done for preservation purposes but it is also important to produce tasty food.
1.ham production . Getting ham curing add it to the pork meat for 3days after that keep it for refrigerator for 2 hours to be slice.
2.sausages. we have difference types of pork sausages making from pork e.g breakfast sausage, Cumberland,intalian fenel, cocktail, pepperoni, boerewors e.t.c just the species differenciate the sausage.
3.bacon is one among the best best seller in pork processing and very easy to prepare just to get pork belly and loin boneless curin it for 7says rise it freezes and sliced.
4.for coarse-ground products, the meat particles are substantially reduced and then restructured back into a different physical form and they are used to make dry sausage,pork smoked and smoked sausage.
The Main Equipment Involved in the Pork Meat Processing
The main processing equipment includes brine injector machine
Meat tumbling machine,
meat smoking machine for muscle products; meat grinding machine,
meat mixing machine,
sausage filling machine,
meatball/burger forming machine for coarse-ground products.
meat patty production line for making tasty pork meat patty.
Spices
Processed Products Made of Pork Meat
The pig provides a wide range of quality food products and nowadays many of these products are in the form of processed products that come prepackaged with other ingredients for convenience.
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Although I don't like cooking vegetables, when it comes to meat I transform myself in Gordon Ramsey. I love cutting it, preparing, frying, tasting. Or it's maybe because I have the chance to use my professional knives for cutting meat. I don't consider myself a meat expert, although I constantly learn about it. I read, I watch videos, documentaries. Now at the meat smoking stage. There are so many ways to prepare meat that you need years to learn the all, to learn its secrets.