Beschreibung

Gefrorener Schweinebauch der Güteklasse A, ohne Knochen, ohne Schwarte, ohne Weichknochen 20/50

Are you interested in Frozen Pork A-Grade Belly, Boneless, Rindless, Without Softbone 20/50 ? At Caso – Centro De Abate De Suínos Do Oeste, SA. we are specialized in the trade of high-quality Pork LOIN & BELLY PRODUCTS and other quality Pork meat cuts. As an international trader of pork products, we supply all quality pork cuts to Asia, Europe, Africa, Australia, North America, and South America.

Caso – Centro De Abate De Suínos Do Oeste, SA offers all cuts of high-quality Pork meat. Our grade A pork belly are available all year round. We source our Quality pork belly with great care at our Schweineschlachthöfe Und Schlachthöfe where we’ve got a wealth of talented and experienced employees working to serve you the best quality pork belly

Pork meat is very tasty and approved by all food committees for human consumption. It’s used in a variety of cuisines all around the world. Pork is the culinary name for the meat of the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved; Curing extends the shelf life of pork products. Ham, smoked pork, gammon, bacon, and sausage are examples of preserved pork.

PRODUKTBESCHREIBUNG, VERPACKUNG & EXPORT
Produktkategorie: Rohes Schweinefleisch
Type: Frozen Pork A-Grade Belly, Boneless, Rindless, Without Softbone 20/50
Ursprungsland: Portugal
Marke/Fabriknummer: 06-06
Beutel: 30 x 60 cm 58mic vakuumverpackt
Koffer 465 x 265 x 210,51 cm + 3 Trennwände
4 Einheiten pro Karton
Gewicht 18,14 kg Koffer
Paletten: 98 Kartons/Palette
Haltbarkeit: 24 Monate
Aufbewahrung: gekühlt (minus 18 Grad Celsius)
Hygiene license: SGS, IFS, Halal food certification, BRCGS, and IAWS INTERPORC.

PRODUKTSPEZIFIKATION

• Qualität: Klasse A.
• 100% frisch und gefroren.
• Gut gekleidet und sauber.
• Keine Haare
• Keine Löcher
• Kein Fett/keine Verschmutzung.
• Eis: <0,3%
• Knochenbrüche unter 1%.
• Nachweis von Salmonellen: 0%.