PURPOSE: Pyeonyuk(slices of boiled meat) comprising pig rinds containing high-content collagen and a manufacturing method thereof are provided to mix pig rinds where a fat is removed, and to ripen at a low temperature. CONSTITUTION: Pig rinds are boiled in water at a high temperature including a spice for 5 to 10 minutes in order to remove a stench. A fat and hair of the pig rinds without the stench are removed and sliced. Putting water of a weight corresponding to 0.8 to 1 times the pig rinds into a split pig skin, pig rind meat juice is manufactured by cooking in a double boiler and heating for 20 to 24 hours until the shape of the pig rinds disappears. The sliced pig rinds and the pig rind meat juice are mixed in a weight ratio of 1:1.5 to 1:2, and is boiled under 0.4 to 1kgf/cm^2 pressure for 20 to 25 minutes. The pig rind meat juice in a double boiler is obtained. The pig rind meat juice in a double boiler quickly freezes at -1 to -3 deg. C for 1 to 2 hours and a molded product is obtained. The molded product ripens at a low temperature such as 1 to 10 deg. C for 20 to 24 hours. The ripe molded product at a low temperature is chopped into pieces and is wrapped up in a vacuum. The pig rinds are rubbed with wheat flour and salt in order to remove impurities and to wash before a process of removing a stench. A spice is used more than one kind selected from doenjang(soybean paste), coffee, caryophylli Flos, ginger, and a star anise.본 발명은 지방을 제거한 돼지껍데기와 이의 육수를 배합하여 저온숙성을 통해 겔화시켜 얻어진, 콜라겐을 고함량으로 함유하는 돼지껍데기 편육에 대하여 개시한다.
