Description
Frozen pork tail bone is a bone-in offal cut taken from the caudal vertebrae of the pig, separated during leg and ham processing. The item consists primarily of bone with attached cartilage and small amounts of residual meat and connective tissue, supplied rindless and trimmed to remove loose fat and debris. Because the cut is largely structural bone rather than muscle meat, it is valued mainly for the collagen, gelatin, and marrow content it releases under extended cooking, rather than as a primary meat component.
This item is typically sourced by manufacturers producing broths, stocks, bone-based stews, and traditional slow-cooked preparations where bone-in pork is simmered for extended periods to extract flavor and gelatinous body. It also serves further-processors and food-service distributors supplying institutional kitchens, central production units, and regional wholesalers that require consistent, bone-in raw material for soup and stock lines. Buyers in these segments generally specify tail bone by the piece or by case weight rather than by portion count, given the irregular size and shape of individual pieces.
As with all ICM Pork products, tail bone is deboned and cut to buyer specification where applicable, vacuum-packed to protect against freezer burn and preserve product integrity during transit, and blast-frozen and maintained at -18°C or below throughout storage and shipping. The product is produced under ISO 9001, ISO 14001, IFS Food, BRC, and RSA certification, supporting export documentation and traceability requirements for international B2B buyers across ICM Pork’s distribution markets in Europe, Asia, the Americas, and Africa. This frozen pork tail bone is available for wholesale export order alongside ICM Pork’s full product range.