描述
冷冻带皮猪颊肉(不含颈脂)
Are you interested in Frozen Pork Jowl Rind-On, Without Neck Fat ? At Caso – Centro De Abate De Suínos Do Oeste, 南澳州. we are specialized in the trade of high-quality Pork SHOULDER PRODUCTS and other quality 猪肉 切块。作为一家猪肉产品国际贸易商,我们向亚洲、欧洲、非洲、澳大利亚、北美洲和南美洲供应各种优质猪肉切块。
Caso – Centro De Abate De Suínos Do Oeste, 南澳州. 提供所有高品质的 猪肉. Our grade A pork jowl without neck fat are available all year round. We source our Quality pork jowl without neck fat with great care at our 猪肉屠宰场 和 屠宰场 where we’ve got a wealth of talented and experienced employees working to serve you the best quality pork jowl without neck fat
猪肉 猪肉味道鲜美,并经所有食品委员会批准可供人类食用。它在世界各地的各种菜肴中都有使用。猪肉是家猪肉的烹饪名称。它是世界上最常见的肉类,养猪业的历史可以追溯到公元前5000年。猪肉既可以新鲜烹制,也可以腌制后食用;腌制可以延长猪肉制品的保质期。火腿、熏猪肉、腌火腿、培根和香肠都是腌制猪肉的例子。
产品描述、包装和出口
产品类别:生猪肉
Type: Frozen Pork Jowl Rind-On, Without Neck Fat
原产地: 葡萄牙
品牌/工厂编号:06-06
包装袋:30 x 60 厘米 58mic 真空包装
盒子尺寸:465 x 265 x 210.51 厘米 + 3 个隔板
每箱4个
重量 18.14 公斤(箱)
托盘:98箱/托盘
保质期:24个月
储藏方法:冷藏(零下18摄氏度)
卫生许可证: 瑞士通用公证行, IFS, 清真食品认证, BRCGS, 和 国际木材加工与加工研究中心.
产品规格
- 品质:A级。
- 100% 新鲜和冷冻。
- 衣着整洁,干净整洁。
- 没有头发
- 无孔
- 无油脂/污染。
- 冰:<0.3%
- 骨折少于 1%。
- 检测出沙门氏菌:0%。
Betsy –
Heya i’m for the primary time here. I came across this
board and I to find It really helpful & it helped me out
much. I hope to provide one thing back and help others like you helped me.
My web-site nordvpn coupons inspiresensation
Forest –
With havin so much content and articles do you ever run into any problems of plagorism or copyright
violation? My blog has a lot of completely unique content I’ve either created myself
or outsourced but it seems a lot of it is popping it up all over the web without my authorization. Do you know any
ways to help protect against content from being stolen? I’d certainly appreciate it.
Take a look at my blog; nordvpn coupons inspiresensation (ur.link)
Garry –
350fairfax nordvpn coupons
Good day very cool blog!! Man .. Beautiful .. Superb .. I will bookmark your blog and take the feeds also?
I am happy to seek out so many helpful info right here in the put up,
we’d like develop more strategies on this regard, thanks for sharing.
. . . . .