Premium Frozen Pork Meat � Export Grade
High-Quality Cuts, Professionally Processed and Certified
We supply a wide range of Frozen Pork Meat, sourced from healthy livestock raised under
strict agricultural
standards. Our pork is processed in HACCP-certified facilities, ensuring the highest levels
of hygiene and food
safety. Each cut is blast-frozen at the peak of freshness to preserve texture, flavor, and
nutritional value, making
it ideal for retail, food service, and industrial processing.
Available Cuts & Specifications
Cut Type Description Fat Content
Pork Belly Skin-on or Skinless, Sheet Rib-in or Boneless 30% � 50%
Pork Shoulder Boneless, Collar or Picnic cuts 15% � 25%
Pork Loin Boneless or Bone-in, Center-cut < 10%
Pork Leg Bone-in or Boneless, Ham cuts 10% � 20%
Pork Ribs Spareribs, Back Ribs, or St. Louis Style Meat-rich
Pork Parts Feet (Front/Hind), Ears, Tails, Snouts Industrial Grade
Technical Quality Standards
Freezing Process: Blast Frozen at -40�C and stored at -18�C.
Appearance: Natural bright pink to red color; white fat; no bruising or blood clots.
Moisture Content: < 3% (No added water or chemicals).
Certifications: HACCP, ISO, Phytosanitary, and Veterinary Certificates.
Shelf Life: 12 to 24 months (when stored at -18�C).
Key Product Features
Blast Freezing Technology: Prevents the formation of large ice crystals, ensuring the meat
retains its moisture
and "springy" texture upon thawing.
Uniform Calibration: Cuts are standardized by weight and size to assist commercial
kitchens with portion control.
Antibiotic-Free Options: Sourced from farms following "Green" protocols with no growth
hormones.
Secure Vacuum Packaging: Prevents freezer burn and oxidation during long-transit sea
freight.
Logistics & Packaging
Packaging: 10kg or 25kg master cartons; vacuum-packed or poly-bagged.
Loading Capacity: 26 � 28 MT per 40ft Reefer Container.
Storage: Continuous cold chain at -18�C