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1 Pork liver 50 kg2 Back pork without bone 250 kg3 Boneless pork ham 1200 kg4 Ordinary frankfurters, ham content at least 60% 200 kg5 Frankfurter (60% meat) 100 kg6 Mortadella 50% of raw pork ingredients, pork sausage, cooked, in a non-edible casing 100 kg7 Pork pâté, cooked, product in a non-edible casing; content 150 kg8 Breakfast spread (mielonka) 150 kg9 Tyrolean breakfast spread (mielonka), min. 60% meat 200 kg10 Pressed canned ham, 70% meat 200 kg11 Roman roast (Pięczeń Rzymska) Meat min. 58% (including: pork meat 30%, chicken meat 25%) non-crumbling consistency 200 kg12 Kraków sausage, pork meat content at least 70% 300 kg13 Shank sausage, pork meat content at least 70% 300 kg14 Silesian sausage, without MOM (mechanically separated meat), pork meat content at least 60% 20 kg15 Wawel sausage, without MOM (mechanically separated meat), pork meat content at least 70% 100 kg16 White sausage, without MOM (mechanically separated meat), pork meat content at least 60% 20 kg17 Loose smoked pork tail (Ogonówka wieprzowa). Ham with an irregular oval shape. 350 kg18 Baked pork loin “country style” (Schab pieczony po chłopsku), pork meat content at least 90%, without preservatives and…

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