The Mesenteric Pork Fat is a natural pork by-product obtained from the intestinal area. At Carniques Celra, we process this product under strict hygiene standards to ensure consistent quality for industrial and rendering applications.
Mesenteric fat contains a high percentage of clean white fat with minimal lean tissue. Therefore, it is suitable for further processing and transformation. Many companies use this product for fat rendering, sausage production, and other meat industry applications. In addition, it plays an important role in the production of animal feed and technical fats.
The product should display a uniform white to light cream color. Freshness and proper handling are essential to maintain its quality. For this reason, we control temperature and storage conditions carefully throughout the supply chain.
Industrial Applications
Mesenteric pork fat serves several industrial purposes. For example, rendering facilities process it to obtain lard and other fat derivatives. Likewise, meat processors incorporate it into specific formulations that require natural fat content. Furthermore, some sectors use it for pet food production or technical processing.
Because of its composition, this fat melts efficiently during thermal processing. As a result, it provides stable performance and predictable yields. However, proper storage remains essential to preserve its characteristics before processing.
Quality and Compliance
At Carniques Celra, we apply strict European hygiene and safety regulations during collection and packaging. Moreover, we ensure full traceability from origin to final delivery. Our team monitors each batch to guarantee consistent standards and reliable volumes.
We offer mesenteric pork fat in fresh or frozen formats, depending on client requirements. In addition, we prepare orders for both domestic and export markets.
If you are looking for a dependable pork fat supplier for industrial use, our mesenteric pork fat provides consistent quality and professional service for your business operations.
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