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BMM DKH

Bangalore

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bmm treats

Beechwood smoked, crispy & delicious - Expertly prepared using premium Pork Belly that is cured & naturally smoked for an authentic flavour

Pork Bacon (Smoked) (500G)

Perfectly layered meat and fat, make the perfect Crackling Pork Belly at Home!

Pork Belly (No Cut) (480Gm-500Gm)

Pork belly Used in a variety of recipes, our pork belly cubes of fresh, premium quality

Pork Belly (Cubes) (480Gm-500Gm)

Go the Chinese Way. Pork Ribs with Fat cut into slices whcih is best suitable for Chinese dishes.

Pork Chinese Ribs Skinless (480Gm-500Gm)

It is Cut from the lower half of the Pork Ribs, extremely juicy and flavorful Pork Ribs.

Pork English Spare Ribs (480Gm-500Gm)

Thinly sliced and cut from the thick flank, ideal for grilling or Japanese style Sukiyaki.

Pork Korean Slice/Belly Slice Skinless (480Gm-500Gm)

Pork Baby Back Ribs (480Gm-500Gm)

Pork Steaks (less fat slice) (480Gm-500Gm)

Pork skin is most commonly used to make crispy, fried.

Pork Skin (480Gm-500Gm)

The perfect bone mix for making delicious soup & curries

Pork Curry Soup Bones (480Gm-500Gm)

Used in various cooking traditional. Basically, for stocks as they add thickness to gravy. Protein has more than 44% share & supports in joints & Skin health.

Pork Paya / Trousers (2Nos)

Filled with plenty of gelatin and flavour, our Pork Hocks are cut from the fore and hind shank. Use them for asian soups to add richness and flavour to the broth.

Pork Knuckle (Hock) (480Gm-500Gm)

Pork Shank contained fiber, bone & fat. Perfectly Cut Pork Meat.

Pork Shank (480Gm-500Gm)

The perfect bone mix for making delicious soup & curries. With pork crispy skin fry.

Pork Skin & Bone (500G)

Even casual chefs will recognize pork fat by its common name, which is lard.

Pork Fat Lard (480Gm-500Gm)

A large joint, on the bone, more usually boned out and divided into more manageable-sized joints. This is one of the most commonly bought and most popular joints for roasting because of its leanness, but is also the joint responsible for the perception that roast pork is dry and that its difficult to make good crackling.

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