Beschreibung
Gefrorene Schweinerückenspeckstreifen
Are you interested in Frozen Pork Back Fat Strips ? 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 back fat are available all year round. We source our Quality pork back fat 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 back fat
Schweinefleisch ist sehr schmackhaft und von allen Lebensmittelkommissionen für den menschlichen Verzehr zugelassen. Es wird in einer Vielzahl von Küchen weltweit verwendet. „Pork“ ist die kulinarische Bezeichnung für das Fleisch des Hausschweins. Es ist das weltweit am häufigsten konsumierte Fleisch; Belege für die Schweinehaltung reichen bis ins Jahr 5000 v. Chr. zurück. Schweinefleisch wird sowohl frisch gekocht als auch konserviert verzehrt; Pökeln verlängert die Haltbarkeit von Schweinefleischprodukten. Beispiele für konserviertes Schweinefleisch sind Schinken, geräuchertes Schweinefleisch, Schinken, Speck und Wurst.
PRODUKTBESCHREIBUNG, VERPACKUNG & EXPORT
Produktkategorie: Rohes Schweinefleisch
Type: Frozen Pork Back Fat Strips
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%.
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