Product: Poland SKIBA Pork Neck Bone
Carefully selected quality pork neck bones from Poland's SKIBA — meat on the bone with rich marrow and deep flavour. Precisely cut to uniform specifications for standardised catering operations. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Bulk carton packaging (22.1LB/carton) to meet B2B customers' volume purchasing needs.
About the Product:
Charm Power brings you pork neck bones from the Poland SKIBA brand. With meat clinging to the bone and rich marrow, neck bones release deep umami and gelatine after long simmering — an ideal choice for soups, stocks and stews. As one of Poland's leading meat producers, SKIBA guarantees outstanding quality. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Pork Neck Bone |
| Brand | Poland SKIBA |
| Origin | Poland |
| Packing Specification | Approx. 22.1 lbs/carton (LBS/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C.
- Initial Preparation: After thawing, wash the neck bones. Start in cold water with ginger slices, spring onion and a splash of rice wine; bring to a boil and skim off the foam to remove blood and gaminess, keeping the soup clear.
Rich in marrow and gelatine, this product is highly versatile across classic and homestyle dishes:
- Stock/Soup Base: Simmer the neck bones at length with vegetables (corn, carrot), ginger and spring onion for a sweet, full-bodied stock — a base for noodles, hotpot and stews.
- Pork Bone Pot: Simmer the neck bones with hotpot ingredients into a rich broth — a warming winter hotpot base.
- Stews: Stew the neck bones with daikon, corn or other root vegetables — tender meat and a naturally sweet broth.
- Pickled Cabbage and Pork Pot: Use as the pot base with pickled cabbage and pork belly for a tangy, aromatic broth.
- Pork Bone Congee: Use the finished bone broth to cook congee, adding the picked meat — silky and full of umami.
- Herbal Pork Bone Soup: Simmer with huai shan, goji berries and red dates for a nourishing soup.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
