Most buyers looking for pork femur bones already know what they want to use them for, so we'll skip the sales pitch and get into the specifics. We supply frozen pork femur bones from S.I.F.-certified facilities in bulk quantities, cut and frozen the same way each time so the marrow stays intact and the product holds up through processing.

The bones come off healthy pork carcasses under sanitary inspection, then get trimmed to pull off the loose connective tissue that nobody wants in a shipment. We freeze them within a few hours of cutting. That timing matters more than people expect — wait too long and the marrow starts to lose quality before it even reaches the buyer.

Product Highlights

Why Buyers Come Back

A lot of bone suppliers can hit a volume number once. Fewer can do it consistently across ten or twenty shipments without the quality drifting. We keep our cutting specs the same run after run, and since our certification is S.I.F., documentation isn't something buyers need to chase down later.

Several of our long-term clients run broth and pet food operations, so we've adjusted our process over time based on what actually matters to them — bone density, how much marrow yields per kilo, that kind of thing.

Where These Get Used

Bone broth is the biggest one. The marrow adds richness that's tough to get from other cuts, which is why broth producers specifically ask for femur over other bone types. Stock manufacturers use them for similar reasons.

On the pet food side, femur bones show up in raw diet formulations and rendered meals because the bone-to-marrow ratio holds up well through processing. We also get smaller orders from butcher shops and restaurants making their own stock in-house.

Processing & Quality Control

Bones get pulled during the initial carcass breakdown, checked for cleanliness, washed, then moved to freezing. We keep freezing temperatures low to avoid freezer burn on longer shipments.

Each batch gets a visual check and a weight check before it's packed, and we log the production run details in case a buyer needs traceability paperwork down the line.

Packaging Options

20kg cartons, our standard export size

Custom carton weights on request

Vacuum-sealed inner bags available if you need longer shelf stability

Palletized for container loading

Storage

Keep it at -18°C or colder from delivery through use. Once thawed, process within 48 hours — the marrow quality drops off after that. Don't refreeze and rethaw; it messes with the texture.

Product Specifications

Export & Logistics

Shipping goes out by container with full documentation — health certificates, origin paperwork, everything customs will ask for. We build loading schedules around vessel booking windows so buyers aren't left guessing on timelines, and we're fine working with whatever freight forwarder you already use.