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Products / Pork

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Pork carcass
Pork carcass is settled without a head, internal bacon and internal bodies. The cheek part is remains not separated on the both side of a half of a carcass. It is only supposed a small cuts deleting the fragmentary edges with clots of blood. The carcasses is cut on two half of a carcass by a longitudinal section on a back ridge. The skin is not removed. A half of the carcass should not have the fragmentary edges, blood tissues and excessive avulsed wound.

Types of products

Pork parts
(blade boston shoulder, loin, leg, bacon (side pork), pork spareribs, arm picnic shoulder, clear plate fat bakc, processing products)

U.S. Headquarters
311 North Robertson Blvd., Suite 800, Beverly Hills, California 90211 U.S.A.

E-Voice: +1.323.395.0770
E-Fax: +1.323.395.0707