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Organic cocoa nibs.
Confetti and chocolate.EXW
Italian confectionery products, preserved and candied fruits.
Cocoa beans.
Frozen and fresh tuna fish.
Ginger and garlic.
Fresh apple, fresh kiwi.
Cooking oils like sunflower and corn oil.
Butter.
Sea cucumbers dried and freezed.
Sea cucumber.
Live bulls, live cows, heifers, lambs, beef meat, bulls and heifers for breeding, sheep.
Pink Salt..
Available in the fragrances: red wine, sweet orange, black vanilla, eternity, oudh & wood, spicy, drops silk, green fig, rituals, preciuos stone and wave.
Product: Premium quality dark reddish-brown poultry blood meal with a high protein content and minimal ash and oil. Derivation: Poultry slaughtered for human consumption. Usage: Poultry blood meal is used as a raw material in petfood and aquafeed (fish and crustacean). Typical analysis: Dry Matter 96% Crude Protein 89% Fat 2% Ash (Mineral) 3%
Product : Fish Meal is the Ground and Dried Protein Residue Remaining After Fat Has Been Extracted in the Normal Rendering Process. Application : Feed Grade. Animal Species : Aquaculture Others. Analytical Values: Protein:72,44% Fat:12,19% Ash:10.54% Moisture:7.09% Color: Light Brown Shelf Life: 12 Months After Date of Production
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.
PARMA HAM PDO DEBONED DRY CURED ITALIAN PORK HAM 18+ MONTHS CURED VACUUM PACKED 180 DAYS SHELF LIFE/2-8°C MOQ 500KG/1PALLET/40BOXES/80PCS 11,80 $/KG FOB MAIN ITALIAN PORT
Minimum Order Quantity: 100 Kg
