Sow meat is rarely a finished product; it is a functional raw material. WestCrown supplies precise cuts and blends with consistent quality – providing a reliable base for industrial recipes that work day after day.
Made for industrial processes
Our products are specifically designed for industrial processing. WestCrown supplies meat product manufacturers, convenience producers, industrial processors, and international traders in Europe and beyond.
Wherever stable formulations, specified fat ratios, and reliable availability are critical, sow meat from WestCrown is the right choice.
Sow meat as a functional raw material
In industrial meat processing, quality doesn't start on the shelf; it starts with the raw material. Sow meat defines the flavor, structure, and stability of numerous products – from salami and fermented sausages to cold cuts and industrial convenience applications.
Its functional properties make it indispensable for manufacturers working with clear specifications, large volumes, and reproducible processes. WestCrown does not view sow meat as a mere commodity, but as an industrial foundation.
Precise cutting and deboning, standardized cuts, and reliable availability result in raw materials that simplify processes and make products possible.
Our product groups at a glance
Sow meat
für for fermented sausage & salami
The basis for color, ripening, and flavor. The distinct meat color, stable protein structure, and intense flavor ensure even ripening and excellent sensory results – even for large batches.
Typical applications:
+ Salami
+ Fermented sausage
+ Dry sausage
+ Air-dried specialties
Sow meat for cooked sausages
& cold cuts
Functionality for stable formulations. Sow meat plays a key role in binding, juiciness, and texture, ensuring reliable processing in both manual and automated production lines.
Typical applications:
+ Scalded sausage / cold cuts
+ Cooked sausage / meat products
+ Lyoner
+ Bologna-style sausage
+ Bockwurst
Trimmings &
functional cuts
Trimmings to spec and functional cuts for industrial processes enable stable formulations, predictable costing, and consistent processing results.
Typical applications:
+ Salami
+ Raw ham
+ Diced meat
+ Loin ham
Your advantages at a glance
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Standardized cuts and clear specifications
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Specified fat ratios and analysis values
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Stable raw material availability from Europe
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Suitable for industrial processing and high volumes
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Available fresh or frozen
WestCrown Product Range
Our product range provides a clear overview of our sow meat product groups and serves as a basis for further coordination. It gives you a structured look at cuts, applications, and possible uses.
47561 Sow - Ham, boneless, without fillet head
Cut: Ham, without hind shank, without belly flap tip, without fillet head, rindless, without fat cover
47062 Sow - Shoulder, boneless, with rib meat
Cut: Shoulder without shank meat, with rib meat, rindless, without fat cover, without jowl strips, with hard fat and tendons
47252 Sow - Collar, boneless, without chain
Cut: Collar without chain, rindless, without fat cover, without control cut
47254 Sow - Collar, boneless, with control cut, without chain
Cut: Collar without chain, rindless, without fat cover, with control cut
47410 Sow - Belly, rindless, pulled, without cartilage 80/20
Cut: Belly rindless, with flank strips, with belly flap tip, without breastbone, pulled without cartilage 80/20
47416 Sow - Belly, rindless, without flank strips, pulled, without cartilage 60/40
Cut: Belly rindless, without flank strips, with belly flap tip, without breastbone, pulled without cartilage 60/40
49245 Sow - Trimmings 3
Cut: Hand-sorted lean meat trimmings (80/20)
47233 Sow - Loin without neck end
Cut: Loin boneless, without neck end, without belly and bone chain, without rump cover, without red meat cover
48212 Sow - Loin, pad, with rump tip
Cut: Loin, denuded, with rump tip, weight sorted
47271 Sow - Tenderloin, long, without chain
Cut: Tenderloin with head, without chain, trimmed
47245 Sow - Back fat, with rind
Cut: Back fat, with rind, without lean meat
47246 Sow - Back fat, rindless
Cut: Back fat, rindless, without lean meat
49404 Sow - Covering fat, rindless
Cut: Fat, without rind residues from ham, shoulder, cover, and belly flap
47272 Sow - Loin ribs
Cut: Loin ribs without meat cover, peeled
47800 Sow - Topside with cover
Cut: Topside with cover, with silverside, with vein, with dark muscles
Your requirement
is our benchmark.
From custom cuts to complex specifications:
WestCrown thinks ahead, checks feasibility, and realizes individual solutions for further processing. Interested?