Brazilian Pork trimming 80/20, from legs and shoulders

FOB Reference Price:Get Latest Price
  • >=1 Tons
    $500.00
Lead Time:
Quantity(Tons) 1 - 200 >200
Est. Time(days) 21 Negotiable
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Overview
Quick Details
Age Group:
Baby
Feature:
Nutritious, Low-Fat
Certification:
HACCP, ISO, GMP, HALAL
Packaging:
Vacuum Pack
Shape:
Block
Weight (kg):
20
Shelf Life:
24 months
Place of Origin:
Berkshire, United Kingdom
Model Number:
885555
Name:
Pork meat
Supply Ability
Supply Ability:
1000 Ton/Tons per Month
Packaging & Delivery
Packaging Details
Cartons
Port
London port
Lead Time :
Quantity(Tons) 1 - 200 >200
Est. Time(days) 21 To be negotiated

WE CAN SUPPLY THE FOLLOWING :

Frozen pork front foot with 10 % nails,
Frozen pork front feet, 10 kg cartons 
Frozen pork back fat rind on, 
Frozen pork back rind, 
Frozen pork mixed rind, 
Frozen pork cutting fat, 
Frozen pork back bone, 
Frozen pork bone collar, 
Frozen pork soft fat, 
Frozen pork hind foot, 
Frozen pork fat, 
Frozen pork MDM, 
Frozen pork forequarter hock, 
Frozen pork sparerib, 
Frozen pork ½ carcasses EEC cut
Frozen pork back feet, 10 kg cartons 
Frozen pork livers, 10 kg cartons
Frozen pork stomachs, polyblocks ...
Frozen pork snout short cut, polyblocks

Sliced Pork Collar
Sliced Boneless Pork Loin
Sliced Pork Loin with Bone 
Minced Pork
Pork Belly Strips
Pork Belly Whole
Pork Belly Cubes
Pork Soft Bone Cut
Cube Pork
Pork Fat Cube
Pork Ball, 1kg
Sliced Pork Liver
Sliced Pork 
Pork Knuckles Whole 
Pork Knuckles Cube 
Thinly Sliced Pork Belly 
Thinly Sliced Pork Collar


We stock a variety of Frozen Beef Parts which can be procured as per the requirements of the customers. We are a prominent name among Frozen Beef Meat Exporters owing to our focus on timely delivery and optimum quality.

Processed Frozen Beef Meat

 Silver Side, Thick Flank, Top Side, Rump Steak, Shin Shank; Trimmings, Fore Quarter Rolls, Thick Flank, Knuckle, Rump Steak, Strip Loin, Thick Flank, Blade, Brisket Chuck; Neck; Heart, Liver, Kidney, Tongue, Tail, Cheek Meat, Omasum
Hind Quarter Cuts (Topside, Silver-side, Knuckle and Rump-steak), Fore Quarter, Chuck Tender, Cubes, Slices, Trimming, Cube Roll, Tenderloin.

 

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