Chicken Feet Grade A Weight:40 to 60gm payment term: tt 30% upon contract and invoice, tt 40% upon all other shipping documents and lc or tt30% after clearing. Supplying Worldwide CIF cost is mentioned
Pastrami halal , finished product for consumption. Ideal for wholesalers, hotels and restaurants. We also have beef becon, beef ribs and jerky beef. All vacum ,45 days expiry date
on the hills of the Parma Apennines, within the typical production area of Parma Ham. These areas of the Apennines are the essential element for the creation of a ham that preserves the fragrance, flavor and authenticity of the past. A landscape where you can breathe that dry and fragrant air, coming from the sea, which creates that particular microclimate that is the basic condition of the natural drying and curing process of hams. Product care is the fundamental element. Each fresh pork leg, comes from farms recognized by the Consortium regulations, is salted by hand so that it receives the right amount of salt. Subsequently, the ham is stored for a certain period in refrigerators and then transferred to the aging rooms where it acquires flavor and fragrance.
Whole ham cured and then boned. The ingredients used are exclusively pork legs and salt, without the use of any type of nitrate or preservative. Vacuum packed and then boxed, the weight is about 7.5 / 8 kg.
Half boneless ham under vacuum branded Parma
Half cured ham and subsequently boned, proposed in the most convenient package for family consumption. Vacuum packed, the weight is about 4 Kg.
Cured ham on the bone, it is packaged in boxes and the weight is about 9.5 / 10 Kg.
Product : Finished Sheep/Lamb Leather wool on ready for Fur Garment production. (HSCODE: 43021980)
Rassado, Tigrado, Lining, Toscana, Merinillo, Merino, South Africa, UK, Swakara, Astrakhan, Double Face, Shearling, Lamb fur leather for glove, etc.
At the same time, we produce hides for furniture, decoration and carpet production.
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Origin Country, Quantity, Avg Sqft/skin, Process Type : Crust/Dye/Finish ?
The Slaughterhouse is the only plant of the range that meets all the requirements of the European Union. The daily capacity is of the plant is 200-250 cattle. The animal are getting after slaughter and packing in various configurations and shapes in the domestic and export market, most often in the form of carcass meat, or according to customer claim as bonless beef. bonless frozen beef CIF Shanghai/Ningbo/Xiamen 5.45.- usd/kgs
The pig is a very generous animal, so much so that every part of it is used. Once slaughtered, the pig is depilated (the hair or bristles are then recovered to obtain highly appreciated brushes: from those for painting, using the hardest bristles, up to shaving brushes with the softest bristles). The carcass is then emptied of the entrails and divided, along the spine, into two half-carcases.
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 than 5%
Freezing Process : IQF
Packing : IWP, inner poly bag and outer carton, or according to clients' requirements
