Description
Frozen Pork Ears are the external auricular appendages of swine, consisting primarily of cartilage, skin, and minimal fat tissue. This offal cut is exceptionally high in collagen and elastin, which provides a distinctive gelatinous yet crunchy texture when braised, stir-fried, or dehydrated.
In international meat trade, this product is classified as an edible offal item under HS Code 0206.49. It serves dual markets: human consumption in Asian, Latin American, and European ethnic food sectors, and premium pet treat manufacturing where dried pig ears are among the most popular natural dog chews worldwide.
H2: Frozen Pork Ears Technical Specifications
Table
| Property | Specification | Standard |
|---|---|---|
| Product Name | Frozen Pork Ears / Pig Ears | — |
| Alternative Names | Pig Ears, Pork Ear Flaps, Oreja de Cerdo, Oreille de Porc | — |
| HS Code | 0206.49 | Customs |
| Origin | USA, Canada, EU, Brazil, Mexico | Traceability records |
| State | Frozen (raw, cleaned, singed, scraped, whole or split) | — |
| Weight per Piece | 80 g – 250 g | Weighing scale |
| Dimensions | 15 cm – 25 cm length; 10 cm – 15 cm width | Caliper |
| Fat Content | 5% – 12% | Laboratory analysis |
| Protein Content | 18% – 22% | Laboratory analysis |
| Collagen Content | Very high (>35% of protein fraction) | Hydroxyproline assay |
| Moisture Content | 65% – 72% | Laboratory analysis |
| Freezing Temperature | –18°C to –22°C core | Cold chain monitoring |
| Shelf Life | 12 – 18 months at –18°C | Storage stability |
| Glazing | 0% – 5% protective ice glaze | Net weight basis |
| Foreign Matter | None | Visual / X-ray |
| Microbiological | TVC < 10⁵ cfu/g; Salmonella absent in 25g | ISO 4833 / ISO 6579 |
H2: Processing Standards for Frozen Pork Ears
Each batch of Frozen Pork Ears undergoes rigorous processing to meet international food safety and import standards:
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Receiving & Inspection: Ears are inspected for lesions, hematomas, and proper detachment at the base.
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Singeing: High-temperature flame singeing removes hair and keratinized outer skin.
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Scraping: Mechanical and manual scraping ensures complete hair removal and cleaning of the ear surface.
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Washing: Chilled potable water rinse reduces microbial load and removes debris from the ear canal.
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Canal Cleaning: Inner ear canal is flushed and scraped to remove wax and foreign material.
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Chilling: Rapid chilling to < 4°C within regulatory timeframes to prevent spoilage.
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Freezing: Blast freezing to –18°C core temperature within 4 hours to preserve cellular structure.
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Grading & Packing: Sorted by size and quality grade; packed into food-grade polyethylene liners inside corrugated cartons.
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Metal Detection & Storage: Final inspection before transfer to –20°C export cold storage.
Certifications Available:
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HACCP (Hazard Analysis Critical Control Points)
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BRC (British Retail Consortium)
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ISO 22000:2018 Food Safety Management
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USDA Inspection (USA origin)
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SIF Certification (Brazil origin)
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EEC / EU Health Mark (European origin)
H2: Culinary Applications & Market Uses for Frozen Pork Ears
Table
| Market Segment | Application | Preparation Style |
|---|---|---|
| Chinese | Stir-fried pig ears, braised ear salad, Sichuan cold dishes | Blanched, sliced thin, chili-oil dressed |
| Korean | Jokbal-style braised ears, anju (bar snack) | Soy-ginger braise, sliced with dipping sauce |
| Filipino | Tokwa’t baboy, sisig component | Deep-fried, chopped, vinegar-soy dressing |
| Latin American | Oreja en salsa, taco filling, ceviche garnish | Boiled, grilled, or pickled in vinegar |
| European | Head cheese, terrine, aspic | Boiled, deboned, set in gelatin |
| Pet Treats | Dried pig ear chews, smoked ears, jerky strips | Dehydrated, smoked, or oven-dried |
| Industrial | Collagen peptides, gelatin, pet food meal | Hydrolyzed, rendered, ground |
H2: Quality Grades & Sizing for Frozen Pork Ears
Table
| Grade | Description | Target Market |
|---|---|---|
| Grade A (Select) | Clean, intact shape, uniform size, minimal fat, no discoloration, fully cleaned canal | Premium retail, high-end restaurants, pet treat manufacturing |
| Grade B (Standard) | Slight size variation, moderate fat cover, minor cosmetic defects | Foodservice, ethnic grocery, general wholesale |
| Grade C (Processing) | Irregular sizes, higher fat, suitable for mechanical processing | Pet food, industrial rendering, collagen extraction |
Sizing Categories:
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Small: 80 g – 120 g per piece
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Medium: 120 g – 180 g per piece
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Large: 180 g – 250 g+ per piece
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Mixed: Unsorted (processing grade)
Cut Options:
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Whole: Intact ear with base attached
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Split: Ear sliced longitudinally for faster cooking and cleaning verification
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Canal-Removed: Inner cartilage canal extracted for specific culinary applications
H2: Packaging & Cold Chain Logistics for Frozen Pork Ears
Table
| Packaging Type | Net Weight | Configuration | Pallet Load |
|---|---|---|---|
| Carton with PE Liner | 10 kg | 50 – 80 pieces per carton | 100 cartons |
| Carton with PE Liner | 15 kg | 80 – 120 pieces per carton | 80 cartons |
| Carton with PE Liner | 20 kg | 100 – 160 pieces per carton | 64 cartons |
| Bulk Poly Bag | 30 lb (13.6 kg) | USA standard export pack | 90 bags |
Packaging Features:
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Food-grade, 5-ply corrugated outer carton
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Double-walled polyethylene inner liner to prevent freezer burn
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Master carton labeling with production date, batch code, weight, and origin
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Palletized and shrink-wrapped; corner boards for stack stability
Shipping:
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Container Type: 40-foot high-cube reefer container
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Temperature Setting: –18°C continuous
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Loading: Stuffed at –20°C cold storage; pre-cooled container
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Transit Time: Up to 45 days sea freight with temperature logging
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Documentation: Health certificate, certificate of origin, packing list, commercial invoice, bill of lading
H2: Why Source Frozen Pork Ears From Us?
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Certified Supply Chain: Direct partnerships with USDA, SIF, and EU-approved slaughterhouses
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Grade Consistency: Strict sorting protocols ensure you receive exactly the grade and size specified
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Custom Processing: Whole or split, fat trim level, and canal cleaning tailored to your market
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Dual Market Expertise: Supplying both human foodservice and pet treat manufacturing sectors
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Competitive Bulk Pricing: Transparent per-kg pricing with volume rebates for container commitments
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Export Documentation: Full customs and veterinary paperwork for Asia, Africa, Latin America, and Europe
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Cold Chain Integrity: GPS-tracked reefer containers with automated temperature alerts
H2: Storage & Handling Guidelines for Frozen Pork Ears
Shelf Life: 12–18 months from production date at –18°C or below
Receiving Inspection:
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Verify container temperature upon arrival (should read –18°C or lower)
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Check carton integrity; reject any cartons with tears, wetness, or thawing signs
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Confirm net weight matches packing list; note any glazing variance
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Inspect for proper singeing and canal cleanliness on random samples
Warehouse Storage:
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Store at –18°C to –22°C in a dedicated frozen meat cold room
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Maintain FIFO (First In, First Out) rotation
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Keep away from strong-smelling products to prevent odor absorption
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Do not stack pallets beyond 6 layers unless racking is engineered for higher loads
Thawing & Preparation:
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Thaw under refrigeration (0°C – 4°C) for 12–24 hours before processing
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Do not thaw at room temperature; this promotes bacterial growth on the surface
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Once thawed, use within 48 hours; do not refreeze
H2: Frequently Asked Questions (FAQ)
Q: What is the minimum order quantity for wholesale pork ears? A: MOQ is one pallet (typically 64–100 cartons). Trial shipments of 500 kg can be arranged for first-time buyers. Full 40-foot containers hold approximately 25–27 metric tons.
Q: Are the ears whole or split? A: Standard export is whole, intact ears. Split ears can be supplied on request for faster culinary preparation or pet treat processing.
Q: What is the difference between Grade A and Grade B pork ears? A: Grade A features uniform sizing, pristine appearance, and fully cleaned canals—ideal for premium retail and pet treat manufacturing. Grade B allows minor cosmetic variations and is suited for foodservice and general wholesale.
Q: Can you supply pet-treat grade ears? A: Yes. We offer Grade A and Grade B ears specifically for dehydration and smoking operations. These are processed with extra attention to hair removal and canal cleanliness to meet pet food safety standards.
Q: Do pork ears contain bones? A: No. Pork ears are composed entirely of cartilage, skin, and fat. They contain no hard bone, making them safe for pet chew applications and easy to slice for culinary use.
Q: What import permits do I need for frozen pork ears? A: Requirements vary by destination country. Common documents include a veterinary health certificate, certificate of origin, and import license. Our export team guides you through country-specific documentation.
H2: Order Frozen Pork Ears Wholesale Today
Request your pallet or container quote. Our meat export team will confirm grade availability, size specifications, and shipping schedules for your destination port. Full HACCP and BRC documentation provided with every shipment.
[Request Container Quote] | [Download Spec Sheet] | [Arrange Trial Shipment]
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