2 modern production facilities
Our own pig slaughterhouse
Cooperation with Polish farmers
Our own specialist transport
High-bay cold store and plate freezing
We work with trusted farmers who care about animal welfare and use natural farming methods. As a result, every piece of meat from Skiba is not only a guarantee of quality, but also a true taste of local traditions.
We focus on innovative production technologies that combine tradition with modernity, ensuring the highest quality of our meat products. Through advanced processes, intelligent management systems and sustainability, we optimise efficiency and minimise our environmental impact.
We are internationally certified by IFS, BRC, confirming the highest standards and extensive packaging options tailored to clients’ needs.
Our company has its own slaughterhouse, where cutting, packaging and high-bay freezing takes place. It is one of the most modern plants in Europe, which ensures not only production efficiency, but also the highest quality of our products.
Our products meet the highest quality and safety standards, as confirmed by international IFS and BRC certification. We have full control over the entire process – from raw material to finished product, ensuring the highest quality at every stage. We undergo rigorous audits every year, always with the best results.
We offer our products in a wide range of packaging optimised for the number of portions when your product reaches retail channels.
Thanks to our state-of-the-art production lines, we offer a variety of packaging options to suit the needs of the discount, wholesale, retail and export markets. We are flexible – we tailor solutions to our clients’ expectations, ensuring comfort, freshness and the highest quality.
vacuum-packed in film
packed on polypropylene trays
on trays and in the innovative MAP method in flowpack film, which reduces the use of plastic by 73%
Pork leg is a traditional meat cut, ideal for long roasting and cooking. Its texture makes it ideal for roasting, which is delightful in its juiciness and rich flavour. In Polish cuisine, it is often used to prepare classic cold meats such as ham.
A classic of Polish cuisine, valued for its distinctive flavour and juiciness. It tastes best braised, roasted or grilled, and its meat pairs well with aromatic spices and beer. This is a traditional dish for a filling dinner that will satisfy even the most demanding ones.
Pork belly is a versatile product with a high fat content that works well both as a stand-alone cold cut and as an accompaniment to other dishes. Depending on the treatment, it can be roasted, grilled, smoked or braised. It is ideal for making soups, casseroles or as an ingredient in stuffings. Smoked bacon is an indispensable part of traditional Polish dishes, adding depth and rich flavour to them.
Pork shoulder is the ideal meat for roasts and braised dishes. Thanks to its well-balanced fat and meat content, it is tender and juicy when prepared. It is also great in ground form for making homemade sausages or chops.
Jowl is a fatty part of pork, often used to make cold cuts such as head cheese, pâté and lard. Rich in collagen, jowl is essential in the production of meat jellies and other products requiring a fatty base. When properly seasoned and smoked, it makes an aromatic addition to dishes, especially in traditional cuisine. Ideal for home preserves.
Pork head meat is characterised by its high fat and collagen content, which makes it ideal for the production of richly textured meat products such as head cheese, brawn and meat jellies. Also used in the manufacture of pâtés and sausages, it provides an intense flavour and the right consistency. Traditionally used in country cooking, it is popular with preserves enthusiasts.
Backfat is the fatty part of pork, used mainly for lard and as an accompaniment to dishes that require long cooking. When salted or smoked, it can be eaten as a stand-alone snack, particularly popular in Eastern European cuisine. It also forms the basis for the production of traditional meat products, where it acts as a flavour carrier.
Known for its even distribution of muscle and fat, chump is an ideal choice for roasting, braising and grilling. The meat is juicy and full of flavour, excellent for the production of long-matured meats and as a base for meat preserves. Thanks to its versatility, it is used in both domestic and professional kitchens.
Ham is one of the most valuable cuts of pork, distinguished by its fine texture and low fat content. Most commonly used for cold cuts – both cooked and raw matured. In the kitchen, it can be roasted, smoked or marinated, making an excellent option for elegant dishes. Ham is a meat valued for its delicate but rich flavour, ideal for making luxury meat products.
Pork neck is a versatile cut of pork, ideal for roasting, grilling and braising alike. Its unique texture, rich in intramuscular fat make the meat exceptionally juicy and full of flavour, making it an excellent choice for barbecues, steaks or roasts. The pork neck absorbs marinades and seasonings very well, making it possible for you to create a variety of dishes in both traditional and modern styles. In the kitchen, the pork neck is also used to make cold cuts such as hams and sausages. When combined with the right heat treatment, pork neck becomes tender and flavoursome, and its versatility makes it one of the most popular and appreciated pork cuts.
Pork loin is a lean, delicately flavored meat that's perfect for frying, roasting, and braising. Most often used to prepare a classic pork chop, it's also smoked whole, either cold or hot, making it a refined cold cut. Thanks to its low fat content and high-quality meat, pork loin is popular in cuisines worldwide, appreciated for its versatility and subtle flavor.
Pork ribs are one of the most aromatic and juicy cuts of meat, valued for their unique texture and rich flavour. Due to the presence of the bone, the meat takes on a deeper flavour when roasting or grilling, and the fat content makes the ribs tender and juicy. In traditional cuisine, ribs are often served with BBQ sauce or marinated in honey and spices, which emphasises their sweet and spicy flavour. They are also popular for smoking, gaining a deep smoky flavour.
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