Hydrolyzed collagen, a biomaterial with numerous health and wellness applications, can be extracted from different animal sources. The increasing necessity for hydrolyzed collagen in the food and medical industries, as well as in household consumption, is prompting consideration of diversifying its natural sources. The valorization of waste by obtaining useful materials is a desire of modern society and one of the circular economy objectives. In light of these factors, we employed a straightforward and affordable method to extract collagen from by-products of the meat processing industry, highlighting the impact of extraction duration on the extract’s properties and the structure of the collagen. The amount of hydroxyproline determined by a spectrometric method was used to estimate the collagen content. The protein content was quantified by the Kjeldahl method and the antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The extracts were characterized by UV-visible spectroscopy, and some other properties, like pH, electrical conductivity, and phosphate content, were determined for a further characterization of extracts. FTIR spectroscopy was used to analyze the hydrolyzed collagen precipitated from extracts. The results demonstrated a relationship between extraction time and hydroxyproline concentration, as well as with collagen hydrolysis, also proving that waste and by-products from pork meat processing could be used as a sustainable source of hydrolyzed collagen in mild conditions in the absence of enzymes or other reagents.