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Spanish Frozen Pork Body-Skinless Pork Knuckle (Codillo) Bone-in Vacuum Pack BQF Process Food Grade 5kg 2 Pieces Top Grade 20kg for Soup/Stew Stock Production & International Markets
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9 Inquiries
Tons
Negotiable
MOQ:
27 Tons
Payment Term:
L/C, PayPal, T/T
Trade Term:
CFR, CIF, EXW, FOB
Port Of Loading:
Barcelona
Key Takeaways
Freshdi AI is analyzing this product...
Spanish Codillo Pork Knuckle
Collagen-Rich Pork Hocks for Soup
Deep Savory Bone-in Pork for Stew
Frozen Pork Knuckle Wholesale
Top Grade Codillo for Stock Production
Product Specifications
Cut:
Back, Belly, Breast, Cutlet, Drumstick, Fillet, Ground Meat, Other, Shoulder
Degree Of Processing:
Boiled, Cured, Marinated, Other, Smoked, Unprocessed
Texture:
Collagen-rich
Flavor Profile:
Deep Savory
Freshness Level:
Fresh, Frozen
Source Animal Part:
Lower Leg Of The Pig
Features:
No Artificial Flavors, No Preservatives, Organic, Without Colourants
Alternative Names:
Pork Hocks Or Ham Hocks
Culinary Use:
Rich Broths & Stocks, Roasting, Slow 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
139
Inquiries Read
136
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 knuckle bone and we sell at affordable prices
Frozen pork knuckle bones (also known as pork hocks or ham hocks) are collagen-rich cuts from the lower leg of the pig, prized for their deep savory flavor and nutritional benefits. They are widely used in traditional cuisines globally, from German Schweinshaxe to Chinese braised specialties
Key Culinary Uses
Rich Broths & Stocks: Ideal for slow-cooked soups like Tonkotsu ramen, Vietnamese Pho, and Korean Gamjatang because the bone and connective tissue release natural gelatin.
Slow Braising: Long, low-heat cooking creates melt-in-your-mouth tender meat.
Roasting: High-heat roasting after an initial simmer or bake produces signature crispy skin or "crackling".
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You are viewing details for Spanish Frozen Pork Body-Skinless Pork Knuckle (Codillo) Bone-in Vacuum Pack BQF Process Food Grade 5kg 2 Pieces Top Grade 20kg for Soup/Stew Stock Production & International Markets. The information provided here is either posted directly by the supplier, who is responsible for its accuracy, or collected by Freshdi AI from publicly available sources. Freshdi strives to make product information as useful and reliable as possible, but we do not guarantee complete accuracy. If you notice any incorrect or misleading details, please use the Report Product option so our team can review and address it quickly.
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
