Class IV pork is a raw material with a high content of connective tissue, tendons, and fascia, obtained during the precise trimming of primary cuts.

In meat processing technology, it is an indispensable raw material – its high collagen content ensures that this meat exhibits excellent binding properties.

After thermal processing, it creates a stable structure (gel), which is crucial for achieving the ideal consistency of pâtés, frankfurters, and scalded sausages.