We are a modern pork slaughter and cutting plant located in southern Poland. Our production capacity reaches up to 2,000 pigs per day, ensuring stable and continuous supply for industrial clients. Our operations are focused on quality consistency, repeatability and supply reliability.
You're viewing a limited preview. Sign up for free to access contact details, current product listings, supply requests, and connect directly with Ubojnia Madikam MΓ³Εka.
Free forever β’ No credit card required
Business details, capabilities, and market focus
Reliable industrial pork supply.
How partners can reach you
The product is characterised by high meat quality, proper muscling and consistent parameters essential for further processing. The half carcasses comply with current sanitary and quality standards, ensuring safety and raw material stability for business customers.
An impressive cut with a long bone, combining loin meat and ribs. Primarily used in foodservice and premium offerings.
A cut with a firm muscle structure, retaining natural juiciness due to the presence of the bone. Used for portioning and further processing.
A versatile raw material with even muscle distribution. Suitable for portioning, marinating and the production of culinary products.
A cut with distinct fat marbling that enhances flavour and juiciness. The bone additionally stabilises the meat structure during cooking and processing.
A popular cut for processing and foodservice, valued for its marbling. Well suited for roasted and grilled products.
A raw material with a varied muscle structure, intended for further breakdown. Used in the production of sausages and cooked meat products.
A boneless cut, trimmed of unnecessary parts and ready for direct processing. Ensures high technological yield.
A combination of shoulder meat and shank, allowing for versatile production use. Applied in traditional products and ready-to-eat meals.
A compact, firm-structured cut with the skin removed, ready for further portioning. Used in cured and dry-aged products.
A muscle with uniform structure and low fat content. Ideal for formed products and portioned dishes.
Carefully trimmed cut, free from bone, skin and excess fat. Designed for precise technological processes.
A cut with a slightly looser fibre structure, absorbing brines and marinades well. Used in cooked meat products.
A finely textured cut with a delicate flavour. Intended for charcuterie products and culinary portioning.
A small, regularly shaped muscle with a compact structure. Often used in premium products and foodservice applications.
A cut combining meat and fat, with the bone preserving its natural structure. Used in processing and traditional products.
A raw material with high fat content, used in sausages, smoked and cured products.
A narrow, evenly cut belly portion with stable meat-to-fat proportions. Intended for further portioning and applications requiring uniform raw material.
A fatty-meaty cut with the skin intact, used in traditional products. Contributes to texture and flavour.
A trimmed cut intended for further technological processing. Used in sausages and ready-to-eat products.