Is Gelatine Made From Pork or Beef? Unpacking the Sources

November 15, 2025 •

3 min read

Over 300,000 metric tons of gelatin are produced worldwide every year, and it is most commonly extracted from animal collagen. Many people wonder if gelatine is made from pork or beef due to dietary restrictions, cultural preferences, and health concerns.

Quick Summary

Gelatin is a protein derived from animal collagen, predominantly from pig skin (porcine) and cow hides and bones (bovine). The specific animal source determines whether a product is suitable for certain dietary requirements, such as halal, kosher, or vegetarian, with fish and chicken also being used as alternative sources.

Key Points

Diverse Animal Sources: Gelatine is most commonly derived from the collagen found in pigskin and the bones and hides of cattle.
Halal and Kosher Options: For those with religious dietary restrictions, certified gelatine from bovine sources (processed according to religious law), fish, or poultry is available.
Vegan Alternatives: Plant-based gelling agents like agar-agar (from seaweed) and pectin (from fruits) are effective alternatives for vegans and vegetarians.
Source Impacts Properties: The animal source of gelatin can affect its physical properties, including gel strength, texture, and melting point.
Check Labels and Certifications: To know the exact source, consumers should read product labels carefully and look for specific certifications, especially when avoiding certain animal products.

What is Gelatine and How is it Produced?

Gelatine, also spelled gelatin, is a translucent, flavorless protein derived from collagen found in the skin, bones, and connective tissues of animals. The production process is a multi-step industrial operation that converts raw animal by-products into the final powdered or sheet form used in many food, pharmaceutical, and cosmetic products.

Raw Material Collection: Animal by-products rich in collagen, such as pigskins, bovine hides, and bones, are sourced from slaughterhouses.
Pre-treatment: The raw materials are thoroughly washed and treated with either an acid or alkali solution over a period of time to soften the collagen structure. The use of acid typically yields Type A gelatin (often from pigskin), while an alkali process produces Type B gelatin (often from bovine materials).
Extraction: The treated materials are mixed with hot water to extract the soluble collagen, which then becomes a gelatin solution.
Purification and Concentration: The solution is filtered to remove impurities and then concentrated by removing excess water through evaporation.
Drying and Milling: The concentrated gelatin is sterilized, cooled until it solidifies, and dried using sterile air. It is then milled into a fine powder or formed into sheets.

This meticulous process results in a pure, high-quality protein that is safe for consumption and widely used as a gelling agent, stabilizer, and thickener.

The Primary Animal Sources of Gelatine

While many assume gelatin comes from a single source, the reality is that the animal origin can vary significantly depending on the manufacturer and the intended use of the product. The two most dominant sources are pigs and cattle, but others are used to accommodate specific needs.

Porcine Gelatine

Porcine gelatin, derived from pig skin, is one of the most common types of commercial gelatin, especially in Europe. Pigskins are readily available as a by-product of the pork industry, making this a cost-effective and abundant source. It is known for its strong gel strength and elasticity, making it ideal for products like marshmallows, gummy candies, and other confections.

Bovine Gelatine

Bovine gelatin comes from the hides and bones of cattle. It is a widely used source, particularly for products needing kosher or halal certification when processed according to religious dietary laws. Beef gelatin also offers a strong and reliable gelling property, although it can have a slightly different texture and setting point compared to porcine gelatin.

Other Animal Sources

For those with dietary restrictions or ethical concerns about pork and beef, other animal-based gelatins are available. Marine gelatin, derived from fish skins and scales, has gained popularity for its halal and kosher compliance. Chicken and poultry-based gelatin are also used in certain applications, further diversifying the market for consumers with specific needs.

Comparison of Gelatine Sources and Alternatives

Different sources of gelatine offer distinct properties that affect their application. For those who need to avoid animal products entirely, there are several plant-based gelling agents available, each with its own characteristics.


Feature	Porcine Gelatine	Bovine Gelatine	Fish Gelatine	Agar-Agar (Vegan)	Pectin (Vegan)
Source	Pig skin, bones	Cow hides, bones	Fish skin, scales	Seaweed/Algae	Fruits (citrus, apples)
Gel Strength	Typically very strong and firm	Strong and elastic	Generally softer and weaker	Firmer, less elastic	Varies; often used in jams/jellies
Setting Point	Sets at a lower temperature	Sets at a higher temperature	Sets at a very low temperature	Sets at room temperature	Sets in the presence of sugar and acid
Texture	Firm and elastic	Similar to porcine but slightly softer	Soft, melts in the mouth	Firmer, less mouth-melty	Thickener, less like traditional gelatine
Dietary Compliance	Not Halal/Kosher	Halal/Kosher possible with certification	Often Halal/Kosher	Vegan/Vegetarian/Halal/Kosher	Vegan/Vegetarian/Halal/Kosher
Best For	Gummy candies, marshmallows	Capsules, firmer desserts	Halal/Kosher products, soft gels	Firm jellies, puddings	Jams, fruit-based jellies

Conclusion: Choosing the Right Gelatine

It is clear that gelatine can be made from either pork or beef, as well as several other animal sources, depending on the manufacturer. For consumers concerned about the origin of their food, checking ingredient lists or seeking certified products is essential. For those with dietary restrictions such as halal or kosher, certified bovine or fish gelatine is an option, while vegans and vegetarians have access to effective plant-based alternatives like agar-agar and pectin. Ultimately, understanding the source of gelatine empowers consumers to make informed choices that align with their personal beliefs and needs.

An excellent resource for those seeking to verify gelatin sources is a certified Halal or Kosher authority, which ensures strict production standards are followed.

Frequently Asked Questions

No, while a large portion of commercial gelatine comes from pig skin, it is also commonly made from bovine (cow) hides and bones, as well as other sources like fish and poultry.

To determine if a product contains pork gelatine, you should check the ingredients list and look for "porcine gelatin" or a halal/kosher certification. Products without such certification might use pork as a primary source.

Yes, there are several plant-based gelling agents that can be used as alternatives. The most popular ones are agar-agar (derived from seaweed) and pectin (from fruits).

Gelatine can be certified halal or kosher if it comes from a permitted animal (like fish or properly slaughtered cattle) and is processed in a compliant manner. If the source is not specified or from a non-permissible animal, it is not considered halal or kosher.

No, this is a common myth. While gelatine is made from animal body parts like skin, bones, and connective tissue, hooves do not contain the necessary collagen required for its production.

The difference lies in the pre-treatment process. Type A gelatine is made using an acid process (typically from pigskin), while Type B gelatine is made using an alkaline process (typically from bovine hides).

The texture and gelling properties of gelatine can vary depending on the animal source. For example, fish gelatine generally produces a softer gel than porcine or bovine gelatine.