Cheap Frozen Pork Meat , Pork Hind Leg, Pork feet for export FOR SALE

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, h a polythene bag. Frozen Pork SpareribSpecification: 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 liverSpecification: Without veins, fat and gall, fresh in quality and neat in appearance.Packing: 4 boxesX5kg to a carton. Frozen pork HeartSpecification: Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance.Packing: 4 boxes to a carton of 20kg. Frozen pork KidneySpecification: Fat and external membrance removed, fresh in quality and neat in appearance.Packing: 4 boxes to a carton of 20kg. Frozen pork spleenSpecification: 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 trotterSpecification: Fresh in quality and neat in appearance.Packing: In carton of 20kg net each. Frozen pork intestinesSpecification: Fresh, well-trimmed and washed, 80-150 cm in length each.Packing: In carton of 20kg, 5000gX4 boxes each.