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Frozen Pork Neck Bone Rich Flavor Bulk for Soup Stock and Food
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Tons
Negotiable
MOQ:
27 Tons
Payment Term:
L/C, T/T
Trade Term:
CFR, CIF, EXW, FOB
Port Of Loading:
Barcelona
Key Takeaways
Freshdi AI is analyzing this product...
Frozen Pork Neck Bone Bulk
Collagen-Rich Pork Bone for Stock
Pork Bone for Soup and Stock Wholesale
Product Specifications
Storage Duration:
2–3 Months When Frozen, Up To 4 Days In The Fridge
Cooking Time:
2–4 Hours
Cut:
Back, Belly, Breast, Cutlet, Drumstick, Ground Meat, Shoulder
Degree Of Processing:
Boiled, Cured, Frozen and Fresh, Marinated, Other, Smoked, Unprocessed
Preparation Step:
Clean Bones With Lemon, Sear Bones First To Lock In Flavor, Thaw Completely Before Cooking
Texture:
Collagen-rich
Freshness Level:
Fresh, Frozen, Hot sales and Frozen
Features:
No Artificial Flavors, No Preservatives, Organic, Without Colourants
Flavor Profile:
Pair With Onions, Garlic, Vinegar, And Herbs (basil, Cilantro)
Cooking Method:
Simmering Or Braising
5.0
Spain
Agent/Representative, Broker, Exporter/Wholesaler, Market research, Service Provider, Subcontractor
Poligon Industrial Les Casasses, Carrer Cantonigros 10-12 Parcell-La 13-14, Vic (Barcelona), Spain
Activity signals
Inquiry Open Rate
98%
Total inquiries received
191
Inquiries Read
188
Year Established
1980
Export Markets
Based on the information provided by the supplier.
Canada
Cape Verde
Guadeloupe
Falkland Islands (Malvinas)
Fiji
Central America & Caribbean
30%
Oceania
26%
Western Europe
18%
South America
16%
Southeast Asia
10%
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Product descriptions from the supplier
We are sellers of high Frozen pork neck bones and we sell at affordable prices
Our Frozen pork neck are a budget-friendly, collagen-rich cut often used in Southern, soul food, and Asian cuisines to create deeply flavorful broths, stews, and gravies. Requiring low and slow cooking for 2–4 hours to reach "fall-off-the-bone" tenderness, they are best prepared by simmering or braising, often seasoned with herbs, onions, and garlic
Cooking and Preparation Tips:
Preparation: Thaw completely before cooking to ensure even heat distribution. Clean the bones with lemon to remove any unwanted membranes or residues.
Method: Sear the bones first to lock in flavor. Simmer or braise for 2–4 hours until the meat is tender.
Flavor Profiles: Pair with onions, garlic, vinegar, and herbs (basil, cilantro) for Southern-style gravy, or use in curries and hot pots.
Storage: Store in an airtight container for up to 4 days in the fridge, or freeze for 2-3 months
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Negotiable
Min. order: Negotiable
Jordi Fabrega Roca (Sale/ Marketing/ Sourcing Manager)
Active
Year Established: 1980
Business type
Agent/Representative, Broker, Exporter/Wholesaler, Market research, Service Provider, Subcontractor
Main Export Markets
