As the name suggests, Pata (or Hock) is from the legs of the pork. It could be from the front (Pork Pata Front) or back (Pork Pata Hind) knee joints of the pig. This part may seem to be very underrated but this is the secret for a very flavorful Patatim and a crunchy Pinoy favorite dish, Crispy Pata. But the magic of this part doesn’t stop there as it can be mixed with munggo as well!
Please allow for a slight variation (+/-) in the weight of some of our fresh meats from those published as final weight will depend on the size of what’s available from the time of your purchase. Our selling prices, however, are fixed given the limitations of selling thru an online platform though we make an effort to get as close as possible to the higher published weights.
Our meats go through an advanced blast-chilling process right after slaughter so bacterial growth is neutralized and freshness and nutrition is locked in. They also go through a process that has passed the Hazard Analysis Critical Control Point System. The HACCP is an international, preventive quality management system designed to identify and prevent any potential hazards in the food.
You can browse the rest of our pork, beef and chicken products from our online meat store so you can buy fresh quality meats online.