PORK LEG FRESH HAM

pork leg fresh ham  region of the leg, which includes the quadriceps and tensor fasciae latae, will make up this item.

By cutting flush to the surrounding lean, all connective tissue and tendinous endings (related with the stifle joint) must be eliminated.

Spanish pork must be the domestic source of the meat component. producing animals as specified in the relevant notification

Frozen Pork Half Carcass

Traceability – Contractors must have records proving the origin of the raw materials used in each production lot and must provide sufficient product traceability.pork leg fresh ham

All boneless pork must be kept in top condition, according to Andling.

The technical proposal from the contractor must contain a thorough production schedule that addresses the time and temperature controls required to keep the boneless pork in top condition.pork leg fresh ham

 The pig muscles must not show any signs of being pale, soft, or exudative.

Frozen Pork Leg Bone-in, Skin on

Mechanically Separated – Pork that has been mechanically separated from the bone using advanced meat (lean) recovery (AMR) equipment or automatic deboning systems is prohibited.

Top Grade
White skin
No broken bones
Well cleaned and fresh
No bruises
No black pads or ammonia burns
No bad smells
No excessive blood or blood stains
Moisture content is less thann 3%
Age of Pork:
35 – 45 days minimum at time of slaughter
Shelf Life: 24 months
Frozen Style: IQF/BQF
Frozen Temperature:
Blasted at: -40°C
Storage at: -20°C
Transportation Temperature: -22°C

General Product Packaging

Individual LDPE Poly bags of 10kg each = 10kg per master carton
4x5kg LDPE Poly bags = 20kg master carton box with 4 straps outside
5x5kg LDPE Poly bags = 25kg master carton box with 4 straps outside