Frozen Pork Meat

Specification: Without skin, fat and bones; each half carcass cut into the following four piecse:

1.Nape: Each piece weighing 0.8kg net min.

2.Shoulder: Each piece weighing 1.35kg net each min.

3.Loin: Each piece weighing 0.55kg net each min.

4.Leg: Each piece weighing 2.2kg net each min.

With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed.

Packing:Packed separately in cartons weighing 25kg net each, lined with a polythene bag. 

Frozen Pork Sparerib

Specification: Skin-off, bone-in, with tender loin and ribs 4-6cm in width,fat tissue not exceeding 0.5cm.

Packing:In cartons of 25kg net each. 

Frozen pork liver

Specification: Without veins, fat and gall, fresh in quality and neat in appearance.

Packing: 4 boxesX5kg to a carton. 

Frozen pork Heart

Specification: Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance.

Packing: 4 boxes to a carton of 20kg. 

Frozen pork Kidney

Specification: Fat and external membrance removed, fresh in quality and neat in appearance.

Packing: 4 boxes to a carton of 20kg. 

Frozen pork spleen

Specification: Fresh in quality, well-frozen and with a slight amount of fat left.

Packing: 4 boxes(polybags)X5kg to a carton of 20kg. 

Frozen pork stomach(cooked)

Specification: Fresh in quality, clean and neat,boiled and well-frozen.

Packing: In carton of 20kg net each. 

Frozen pork trotter

Specification: Fresh in quality and neat in appearance.

Packing: In carton of 20kg net each. 

Frozen pork intestines

Specification: Fresh, well-trimmed and washed, 80-150 cm in length each.

Packing: In carton of 20kg, 5000gX4 boxes each.

Frozen Pork Meat

Specification: Without skin, fat and bones; each half carcass cut into the following four piecse:

1.Nape: Each piece weighing 0.8kg net min.

2.Shoulder: Each piece weighing 1.35kg net each min.

3.Loin: Each piece weighing 0.55kg net each min.

4.Leg: Each piece weighing 2.2kg net each min.

With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed.

Packing:Packed separately in cartons weighing 25kg net each, lined with a polythene bag. 

Frozen Pork Sparerib

Specification: Skin-off, bone-in, with tender loin and ribs 4-6cm in width,fat tissue not exceeding 0.5cm.

Packing:In cartons of 25kg net each. 

Frozen pork liver

Specification: Without veins, fat and gall, fresh in quality and neat in appearance.

Packing: 4 boxesX5kg to a carton. 

Frozen pork Heart

Specification: Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance.

Packing: 4 boxes to a carton of 20kg. 

Frozen pork Kidney

Specification: Fat and external membrance removed, fresh in quality and neat in appearance.

Packing: 4 boxes to a carton of 20kg. 

Frozen pork spleen

Specification: Fresh in quality, well-frozen and with a slight amount of fat left.

Packing: 4 boxes(polybags)X5kg to a carton of 20kg. 

Frozen pork stomach(cooked)

Specification: Fresh in quality, clean and neat,boiled and well-frozen.

Packing: In carton of 20kg net each. 

Frozen pork trotter

Specification: Fresh in quality and neat in appearance.

Packing: In carton of 20kg net each. 

Frozen pork intestines

Specification: Fresh, well-trimmed and washed, 80-150 cm in length each.

Packing: In carton of 20kg, 5000gX4 boxes each.