Wholesale Frozen Pork Crown | 王冠
Are you interested in Buying Wholesale Frozen Pork Crown | 王冠? At Smithfield S.A, We are specialised 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.
Smithfield S.A offers all cuts of high- quality Frozen Pig Crown . Our grade A pork are available all year round.
Buy Pork Crown Online
We source our Frozen pig womb with great care at our pork abattoirs and slaughterhouses where we’ve got a wealth of talented and experienced employees working to serve you the best quality.
Pork meat is very tasty and approve by all food committees for human consumption. It’s use 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 consume 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. crown pork roast in stock
PRODUCT DESCRIPTION, PACKAGING & EXPORT
Product Category: Raw Pork
Type: Wholesale Frozen Pig Crown | 王冠
Country of Origin: United States
Bag: 30 x 60 cm 58mic vacuum-packed
Case 465x 265 x 210.51 cm + 3 dividers
4 units per case
Weight 18.14 kg case
Pallets: 98 boxes/pallet
Shelf life: 24 months
Storage method: refrigerated (minus 18 degrees Celsius)
Hygiene license: SGS, IFS, Halal food certification, BRCGS, and IAWS INTERPORC.
PRODUCT SPECIFICATION
- Quality: Grade A.
- 100% fresh and frozen.
- Well dressed and cleaned.
- No hair
- No holes
- No grease/contamination.
- Ice: <0.3%
- Broken bones less than 1%.
- Detection of salmonella: 0%.
FOR MORE INFO ON Buy Frozen Pig Crown | 王冠, CONTACT US WITH YOUR FULL AND COMPLETE CONTACT INFO SO WE CAN SEND YOU ALL DETAILS FOR A BETTER COMMUNICATION AND BUILDING A LONG TERM BUSINESS RELATIONSHIP.
