Diamond Valley Pork has two offal rooms. Red offal’s like heart, kidneys, jowl, tongues, tongue roots, ears, liver and trotters are collected in the first room. All products are trimmed, washed, chilled and packed into cartons according to customer specifications. Some of these offal’s will leave DVP fresh, while most are frozen before being shipped.
The second room collects the 'white' offal’s. Maw, chitterling, sweet runners, green runners and caul fat are collected and packed in this room.
Cheek meat and diaphragm products are also collected and sold from within the Diamond Valley Pork facility.
Offal products are sold to export and domestic markets.