Pork Lung Lobes (Pork Lung Lobes)

Pork lung lobes are harvested only from healthy, USDA inspected hogs receiving a pre and post-mortem inspection. Lungs from condemned carcasses are not allowed. Surrounding connective tissues and the trachea are trimmed away from the lungs, leaving only interconnected lobes. Because of the efficiency of post-slaughter operations, a small portion of the trachea (3 inches or less) may remain attached. The lung lobes may be either frozen whole, or ground through a 3/8” plate to assist in more uniformly filling plate freezer cavities. The vendor is allowed to use this same material in a non-frozen form when manufacturing a composite meat blend