Pork Meat
Product Details
- Tenderloin - Sides - Sausage - Ribs - Loin - Hams - Belly
The Hygiene and Cleaning (PPHO- Operating Hygiene Standard Procedure); Personnel Training (GMP- Good Manufacture Practice); Hazard Analysis and Critical Control Points (HACCP - Hazard Analysis and Critical Control Point) programs are permanent.
Our animals are handled and processed with some of the most advanced and humane practices in the industry.
- Quotes::On Demand
- Available Cuts::All
- Prices::Very competitive
- Place of Origin::Brazil, USA & Argentina
- Certification:HACCP
- Model Number:A1002
- Part:Leg
- Type:Pork
- Category:Red Meat
- Country:Switzerland
- telephone:41-22-8199421
| Available Cuts:: | All |
| Prices:: | Very competitive |
| Place of Origin:: | Brazil, USA & Argentina |
| Certification: | HACCP |
| Model Number: | A1002 |
| Part: | Leg |
| Type: | Pork |
| Category: | Red Meat |
