Petrolum products and derivatives, animal and vegetable products oils and fats.
Beef tallow for soap, beef tallow oil.
Animal Exotic Skins.
Live fat cattle, carcasses, refrigerated meat, frozen meat, maturated meat, animal feed.
Fresh lamb meat, frozen lamb meat, live lambs.
Hides, skins and meat.
Cow lining finished leather, wet salted and wet blue hides and skins.
Genuine leathers like cow, goat, sheep, calf, artificial leathers like PVC, PU, leather rolls, leather products .Export
Himalyan pink salt, natural salt lamp, natural candle holder, animal licking salt, salt tiles and bricks, rock salt, crystal white salt, black salt, salt sauna tiles and kitchen salt products..
Cow Leather, different shades Leather products- Belts for Men and Women, Wallets, Bags, Jackets and more
Wholesale Chicken Wholesale of Chicken for all wishes and purposes from good quality and reliable producers. We deliver Clean, featherless chicken. We supply whole Chicken, chicken wings, chicken drumsticks, chicken legs, chicken breast, chicken feet, chicken paw, mince chicken meat, chicken meatballs, we can supply Halal whole chicken. PROCEDURES: 1) Buyer issues a LOI + RWA/BCL 2) Seller issues FCO 3) Buyer sign seal and return the FCO 4) Seller issues Draft Contract 5) Buyer sign seal and return the Contract, seller sign the Contract and return to the Buyer 6) Buyer Bank sends a Non-operative DLC for to the seller's Bank 7) Seller's Bank sends PB 2% to the Buyer's Bank and Activate the Payment Instrument. 8) DLC Becomes operative. 9) Shipment Starts.
CHICKEN PAWS (Grade A) Chicken Paws: 35 gr to 45 gr / L ength 8 t o 10 cm. Shelf Life: 24 Months Minimum Packing & Markings: Outer: Standard Carton 20kg / Inner: (4) Four 5 kg Layers or your capability. Reference Price: $ 2 100 10 to 40 FCL PROCEDURES: 1) Buyer issues a LOI + RWA/BCL 2) Seller issues FCO 3) Buyer sign seal and return the FCO 4) Seller issues Draft Contract 5) Buyer sign seal and return the Contract, seller sign the Contract and return to the Buyer 6) Buyer Bank sends a Non-operative DLC for to the seller's Bank 7) Seller's Bank sends PB 2% to the Buyer''s Bank and Activate the Payment Instrument. 8) DLC Becomes operative. 9) Shipment Starts. Looking forward for your Long term Co-operation. NOTE: THE PRICES INCLUDES US$1.00 COMMISSIONS AND PLEASE ADD ONLY LOW COMMISSIONS US$1-2 PMT .ANY OVER PRICE SHALL BE SPLIT INTO 50:50 RATIO FOR SELLER AND BUYER. Price is subject to change without prior notice. All prices are Indicative , please contact us for updated current price and offer . For more information and details contact us.
Frozen
Live lambs Excellent quality of the best breeds. Destination: Saudi Arabia and Qatar. Transport by sea or air.
Fully established as part of the traditional range of meat products in Portugal. It is made using uncured bacon and lightly minced pork, which are bound together by flour. Seasoning and gentle curing give it a golden tone and delicate flavour. For cooking, they must be pricked so that they do not burst. Then, simply grill or boil them as a starter, snack or in a delicious cozido a portuguesa.
This sausage has a dark colour and intense taste. During production, blood and tough, well-minced fat are added. The particular seasoning used in this smoked sausage provides it with unique characteristics in terms of its flavour and aroma. Seasoning is rich and aromatic and added in accordance with the expertise of past generations. It is particularly tasty in the Portuguese dish cozido a portuguesa (boiled beef and pork with vegetables, sausages and rice) or even roasted directly in alcohol or brandy.
The king of the Portuguese meat sector. It is made from leg of pork, with natural salting. It has the distinction of being aged cold for several months, which gives it an excellent palate and the flavour of light-red and tender meat. Despite being an essential ingredient in many dishes, both savoury and sweet, cured ham does not need great food in order to shine. A slice of cured ham is, in itself, a tasty snack, especially when accompanied by great bread and wine.
There are almost as many recipes for making and seasoning chourico sausages as there are places where they are made. They are made using lean and tenderised pork, rich in natural tripe. They are naturally seasoned and cured, in light smoke, which gives them a unique character. The filling has a uniform consistency with a marble-like appearance and attractive reddish tones.
In the same way that names vary, cooking methods and seasoning also change from one product to another. A noble tasting sausage made using leg and loin rashers of pork. It is contained in a thick pig tripe. Seasoning and the length of curing make it great for cutting thick slices from, which brings out its distinctive flavour. Delicious as a snack and, as the great Eca De Queiros (famous portuguese writer) informs us, unforgettable with peas and eggs.
Any beef from Brazil and Argentina approved to PRC
