PORK
INDUSTRIAL CATALOGUE
HEAD SC-01
PORK
EARS DESCRIPTION OF THE PRODUCT
• From the head. • External ear of the pig. • Without internal ear, hairs, bruising, or excessive cuts.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
FACE SKIN WITHOUT EARS
SC-02
DESCRIPTION OF THE PRODUCT
• Head skin • Ears, internal ear, masseter, hairs and bruising removed. • With meat and tongue. • May come with or without snout. • Must have a healthy appearance and even coloration.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
15,89% 54,99% 28,47% 0,75%
SC-03
FACE SKIN
2
24,16% 61,88% 13,92% 0,81%
DESCRIPTION OF THE PRODUCT
• Head skin • Ears, eyelashes, tongue, meat, hyoid apparatus, hairs and snout removed.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
24,16% 61,88% 13,92% 0,81%
HEAD DESCRIPTION OF THE PRODUCT
• Part of the head • Carefully separated without causing excessive cuts. • Without stem, remnants of feed, blood, cartilage, and ganglia.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
SC-04
TONGUE
24,16% 61,88% 13,92% 0,81%
SC-05
HEAD 84 DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
Pork head Ears, tongue and masseter removed May come with hair. Retains snout as requested.
19,36% 52,33% 21,98% 5,79%
3
FRONT QUARTER PORK
CHOPPED COLLAR DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
From the front quarter From the first vertebra (atlas) up to the 3rd-4th rib. Marinate as requested. Bruising, clots, fat deposits and extraneous material removed • Marinate as requested
SHOULDER LINING
17,91% 67,02% 12,59% 0,84%
SC-07
DESCRIPTION OF THE PRODUCT
• From the front quarter • Extracted from the shoulder where it joins with the ham hock. • Can have cuts no more than 5cm in length. • With fat. • Without remnants of meat, ganglia, hair, bile stain, and bruising.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
NORMAL SHOULDER
4
SC-06
9,11% 17,83% 74,54% 0,24%
SC-08
DESCRIPTION OF THE PRODUCT
• From the front quarter • Skin on. • Without ham, cube roll, fractures, ganglia, or flaps. • No weight or size restrictions.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
15,91% 63,03% 20,70% 1,09%
FRONT QUARTER SC-09
DESCRIPTION OF THE PRODUCT
• From the front quarter • Shoulders carefully separated from the fat sheet • Without cube roll, bruising, ganglia, clots, or flaps • Normal, even coloration
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
SHOULDER WITHOUT LEAN
10,8% 69,0% 16,5% 1,2%
SC-10
TONGUE DESCRIPTION OF THE PRODUCT
• From the front quarter • Without remnants of meat, bruising, or extraneous material • No weight or size restriction • Fusion point 29.0º C
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
18.33% 71.23% 10.01% 0.92%
SC-11
PORK HOCK DESCRIPTION OF THE PRODUCT
• From the front quarter • Whole ham hock located between the elbow joint and the front feet • Bruising, clots and black hair removed • Normal, even coloration • No weight or size restriction
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
17,7% 53,78% 6,7% 2,20%
5
FRONT QUARTER SC-12
PORK
FRONT FEETS DESCRIPTION OF THE PRODUCT
• Straight cut • Must have a healthy appearance and normal, even coloration • Hooves, fractures, bruising, clots, hair, and bile stain removed • No weight or size restriction • Cut along the length into two equal parts without cutting the upper border
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
SHOULDER MEAT 64
SC-13
DESCRIPTION OF THE PRODUCT
• From the front quarter • Separate without damaging or cutting into the surface of the meat • Bones and fat removed • Without fat deposits, tendons, ganglia, cartilage, or bruising • Normal, even coloration • No weight or size restriction • Marinate as requested
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PEPPER SHOULDER
6
20,8% 54,55% 13,8% 5,46%
18,3% 74,3% 4,1% 1-2%
SC-14
DESCRIPTION OF THE PRODUCT
• From the front quarter • Piperine in finished product 150 ppm UP • Lean content: 80% • Fat content: 80% • Without bone, skin, leftover ham hock, or rose meat • Cartilage, tendons, bruising, hair, thick veins and pores removed • Cut the boneless shoulder into pieces • Includes 0.6% white pepper • Not marinated
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
18.87% 69,85% 9.44% 1%
FRONT QUARTER SC-15
DESCRIPTION OF THE PRODUCT
• From the front quarter • Separate without damaging or cutting into the surface of the meat • Without deposits of fat between the muscles, remnants of bones, ganglia, bruising, or clots.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
SHOULDER MEAT 77
19,90% 74,87% 3,53% 1,14%
SC-16
DESCRIPTION OF THE PRODUCT
• From the front quarter • With a layer of fat including the cube roll • Skin, bones, bruising, clots, ganglia, heads of tendons, cartilage, and fat deposits removed • Normal, homogeneous color • Not marinated
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
SHOULDER MEAT 89
PORK
SHOULDER MEAT WITH OUT FAT
19,4% 69,5% 10,6% 1,1%
SC-17
DESCRIPTION OF THE PRODUCT
• From the front quarter • Separate the shoulder from the fat sheet • Without damaging or cutting into the surface of the meat • Normal, homogeneous color • Hair, skin, bone leftover, bruising, clots and ganglia removed
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
16,31% 60,36% 22,38% 0,94%
7
CENTRAL QUARTER SC-18
PORK
RIB CAGE 79 DESCRIPTION OF THE PRODUCT
• • • • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
From the central quarter With breast bone Partially trimmed Bruising, ganglia, bile stain, and clots removed For Chile, portion and marinate as requested For packaging, cut into 2 strips according to the size • No weight range
SC-19
RIBS CAGE 75 DESCRIPTION OF THE PRODUCT
COMPOSITION Approximate chemical analysis
• • • • • • • • •
From the central quarter Breast bone on Inner and outer fat removed Includes rose meat May include brisket May come with diaphragm (thin skirt) No weight or size restriction Marinate as requested For packaging, portion into 2 or 3 pieces according to the size required
18,9% 65,2% 14,7% 0,9%
Protein Water Total fat Ashes
SC-20
PORK LOIN
8
19,1% 64,9% 15,9% 0,9%
DESCRIPTION OF THE PRODUCT
• From the central quarter • Trimmed up to the membrane • Without tender, cartilage, PSE, remnants of bones, additional cuts, or clots • Light bruising is accepted
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
23,28% 72,38% 3,95% 1,08%
CENTRAL QUARTER SC-21
DESCRIPTION OF THE PRODUCT
• From the central quarter • Separate without damaging or cutting into the surface of the meat • Without bones or fat • Fat deposits, tendons, ganglia, cartilage, and bruising removed • Normal, even color • No weight or size restriction • Marinate as requested
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
LEFTOVER BONE IN BREAST DESCRIPTION OF THE PRODUCT
COMPOSITION Approximate chemical analysis
PORK
BONE IN BELLY
14,89% 47,66% 38,21% 1,55%
SC-22
• From the central quarter • Obtained by trimming up to the rib and belly • With breast bone • May come with leftover bone, bruising, or ganglia • Marinate as requested
Protein Water Total fat Ashes
15,57% 60,93% 21,27% 1,08%
SC-23
SOFT BONE DESCRIPTION OF THE PRODUCT
• From the central quarter • Sternum bone • Without fractures or bile stain
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
13,66% 49,18% 37,90% 0,73%
9
CENTRAL QUARTER PORK
SKINLESS PORKBELLY DESCRIPTION OF THE PRODUCT
• From the central quarter • Bones, skin, breastbone, ribs, nipples, bruising, clots, and PSE removed • Normal, even color • Even thickness of fat
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
13,38% 49,65% 38,09% 0,50%
BACK BONE
SC-25
DESCRIPTION OF THE PRODUCT
• From the central quarter • Bone of the center-cut chop • Without clots, fractures, and remnants of the vena cava • For Korea, remove all of the smallest ones and those with little amount of meat • May come with or without the end of the tail
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
19,2% 70.7 % 6.6 % 1.1%
SC-26
TAIL BONE
10
SC-24
DESCRIPTION OF THE PRODUCT
• From the hind quarter (sacral bone) • Skin, ganglia, flaps, bruising, fractures, and clots removed. • Normal, even color
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
19,39% 65,25% 14,85% 1,09%
CENTRAL QUARTER DESCRIPTION OF THE PRODUCT
• From the hind quarter • Bones from the collar loin, without any rib bones • Clots, fractures and fat on bones removed • Without the first vertebra.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
TENDERL OIN WITHOUT HEAD
17,54% 63,44% 16,74% 1,08%
SC-28
DESCRIPTION OF THE PRODUCT
• Whole fillet extracted from whole chop cut • Fat trimmed up to the membrane • Fat deposits, bruising, clots, flaps, cuts and extraneous material removed • No weight or size restriction • May come with or without head
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
CHOPPED LOIN DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
SC-27
NECK BONE
21,5% 73,39% 3,2% 1,48%
SC-29
From the central quarter With bone and lateral cube roll Trimmed up to the membrane Without bruising, ganglia, or fractures
20,78% 66,86% 11,97% 1,09%
11
HIND QUARTER SC-30
PORK
HIND FEET DESCRIPTION OF THE PRODUCT
• Cut with a saw. • Without hooves, fractures, bruising, clots, hair, or bile stain. • Normal and even color. • For packaging, cut along the length into two equal parts without cutting the upper border. • No weight restriction
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
SC-31
PORK LEG DESCRIPTION OF THE PRODUCT
• • • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
From the hind quarter Cut with upper border rounded. Skin on Fractures, hair, bruising and clots removed Marinate as requested
20,56% 71,73% 4,64% 1,18%
SC-32
PORK LEG 67
12
20,8% 48,63% 13,8% 5,70%
DESCRIPTION OF THE PRODUCT
• • • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
From the hind quarter Without skin or hip bone. With femur Normal and even color. No fractures, clots, bruising, external ganglia and flaps • For Chile, marinate as requested • Internal ganglia are not extracted.
18,48% 68,39% 9,23% 1,61%
HIND QUARTER DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
SC-33
From the hind quarter Hind foot without hoof. Marbling between 3 and 5 on a scale of 1 to 6 With membrane on the cap of topside or interior face • Trim the corner of the topside to check marbling • For the interior side trim up to the membrane • With hip bone cap and head of tenderloin • Make a beveled, taking out the fat deposits up to the membrane in a uniform and even manner • Upper part of the leg is rounded to the level of the hip bone
SKIN ON LEG FAT DESCRIPTION OF THE PRODUCT
• • • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
PORK LEG ROUND CUT
18,41% 65,55% 12,91% 1,86%
SC-34
From the hind quarter Fat located under the skin of the leg. Homogeneous color Free of bruising, hair, skin remnants Fusion point 25.9º C
1.9 % 11.9 % 84.4 % 0,1%
SC-35
PORK SHANK DESCRIPTION OF THE PRODUCT
• From the hind quarter • Separate carefully so as not to make additional cuts. • Normal and even color • Hair, clots and bruising removed
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
16,13% 56,96% 16,21% 10,97%
13
HIND QUARTER PORK
BONELESS PORK LEG DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
From the hind quarter Boneless and trimmed up to the membrane. Separated muscles and without upper leg Without ham traces, skin, ganglia, cartilage, bruising or topside vein • For Mexico, comes with extra muscle
BONELESS PORK LEG DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
21,41% 74,80% 2,20% 1,24%
SC-37
From the hind quarter Boneless, defatted whole legs Separated muscles Ham traces, skin, shank, ganglia, cartilage, and bruising removed • Normal and even color • PSE is accepted up to grade 2. • Not marinated
BONELESS PORK LEG
14
SC-36
DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
21,41% 74,8% 2.2% 1,24%
SC-38
From the hind quarter Boneless and defatted up to the membrane With muscles intact Ham traces, skin, ganglia, cartilage, and bruising removed • Normal and even color • For Chile or Mexico, marinate as requested
HIND QUARTER SC-39
DESCRIPTION OF THE PRODUCT
• Whole product: from the hind quarter • Ham traces, bones and skin removed • Boneless leg with muscles intact and light removal of fat from outer face • Free of fat deposits, bruising, cartilage, clots and ganglia • Normal and even color • For Chile and/or South America, marinate as requested • No weight range
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
BONELESS PORK LEG
PORK
BONELESS PORK LEG
18,4% 58,8% 8,9% 0,9%
SC-40
DESCRIPTION OF THE PRODUCT
• From the hind quarter • Skin, bones, ganglia, bruising and clots removed • Light removal of fat • No weight range • Marinate as requested
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
20,33% 66,75% 12,49% 1,06%
SC-41
ROLL OUT DESCRIPTION OF THE PRODUCT
• From the hind quarter • Boneless and defatted up to the membrane • Without ham, hip bone cap, ganglia, cartilage, or bruising • With muscles intact and unopened • Band of skin should cover the whole silverside • Measurements: Width 20 cm Length: 30 cm approximately
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
20,67% 68,10% 11,93% 0,99%
15
HIND QUARTER CERDO PORK
BONELESS LEG DESCRIPTION OF THE PRODUCT
• From the hind quarter • Skin, bones, ganglia, bruising and clots removed • Light removal of fat • No weight range • Marinate as requested
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
19,18% 65,85% 14,05% 1,00%
SC-43
PORK SHANK
16
SC-42
DESCRIPTION OF THE PRODUCT
• From the hind quarter • Bone removed and fat trimmed up to the membrane • Without ham, hip bone cap, ganglia, cartilage, or bruising • Deboned in the normal way without separating the muscles • Band of fat over the silverside is 5 mm thick • Not marinated
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
16.13 % 56.96 % 16.21 % 10.97%
TRIMMINGS DESCRIPTION OF THE PRODUCT
• From cuts of meat from all productive lines • Bruising, clots, bone and ganglia removed • For Chile and South America, the proportion is: 70% meat and 30% fat +/-5% • For Korea, Mexico, and Europe (Romania), the proportion is: 60% meat and 40% fat
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
SC-44
TRIM CUTS
Chile and Korea, Mexico, South America Europe
14,11% 53,86% 30,61% 0,71%
17,05% 56,90% 25,00% 0,75%
SC-45
CUTTING FAT DESCRIPTION OF THE PRODUCT
• Cuts of pork fat • Cuts obtained through different processes * Fat content equal to or greater than 80% • Equal to or lower than 20% meat (lean) • No weight or size restriction • Fusion point 29.8º C
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
11,2% 39,5% 47,2% 0,6%
SC-46
CUTTING FAT DESCRIPTION OF THE PRODUCT
• Cuts of back fat • Without meat, hairs, clots, or bruising. • Fusion point 29.8º C
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
4,58% 12,87% 81,75% 0,06%
17
TRIMMINGS SC-47
PORK
TRIM 80/20 DESCRIPTION OF THE PRODUCT
• Offcuts of meat • Cartilage, bones, ganglia, clots and bruising removed • 80% meat (lean) • 20% fat
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
TRIM 85/15
SC-48
DESCRIPTION OF THE PRODUCT
• All square pieces of meat between 5 and 7 cm. • For Mexico, Korea, and Cuba, it is obtained through the trimming of tenderloin, belly, loin, and boneless leg • For North America it is obtained from trimming boneless leg • Clots, bruising, ganglia, cartilage and extraneous material removed • Fat percentage no more than 15 %. • Meat percentage no more than 85%
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
LEAN TRIMMING
18
18,9% 64,2% 16,3% 1%
20,50% 73,87% 4,22% 1,93%
SC-50
DESCRIPTION OF THE PRODUCT
• From membrane and meat from boneless leg 43, 45 & 50, and head off tenderloin without membrane • Has been de-membraned in a de-membraning machine • Without bits of meat with fat, bruising, clots, cartilage, bones, or ganglia.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
20,08% 72,62% 6,13% 1,05%
FAT PIECES DESCRIPTION OF THE PRODUCT
• Skin of the fat sheet • Mechanically separated by a skinning machine • Cut on both sides horizontally • Hair, clots, bruising, fat, meat leftover and flaps removed • Red dye stains are accepted • May have stains caused by flames.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
SC-50
BELLY SKIN
24,9% 26,11% 47,99% 0,12%
SC-51
PORK SKIN DESCRIPTION OF THE PRODUCT
• Skin from front, center, and hind quarters • Normal and even color • Bruising, faint marks, and stains caused by flame treatment are accepted • Without excessive amounts of hair and dye stains • Extraneous material removed
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
21,9% 47,98% 26,26% 0,49%
SC-52
BELLY FAT DESCRIPTION OF THE PRODUCT
• • • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
From the hind quarter Without skin or hip bone With femur Normal and even color Without fractures, clots, bruising, external ganglia, or flaps • Internal ganglia are not extracted.
19
FAT PIECES PORK
EXCESS FAT SHEET DESCRIPTION OF THE PRODUCT
• Bits of skin and fat from the line of the leg, shoulder, ribs, chop, and fat sheet • Without bruising, clots, ganglia, or extraneous material • Not weight or size restriction • Light presence of hair is accepted.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
12,02% 38,59% 48,64% 0,62%
SC-54
MIX FAT DESCRIPTION OF THE PRODUCT
• Bacon offcuts (from the line of fat sheets and chops) • May present bruising • Without remnants of hair and skin, or mechanically-caused fat stains.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
20,5% 6,74% 92,01% 0,10%
SC-55
BACK FAT
20
SC-53
DESCRIPTION OF THE PRODUCT
• Fat obtained from trimming the loin, chop, belly, and collar loin. • Skin, hair, bruising, clots, ganglia and cartilage removed • Fusion point 29.1° C
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
2,96% 7,13% 86,92% 0,07%
FAT PIECES DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
Offcuts from the lower part of the belly Without skin, hair, bruising, clots, or ganglia Not weight restriction Fusion point 25.8° C
PORK
SC-56
LEFTOVER FAT
12,7% 49,8% 35,7% 0,74%
SC-57
BACK FAT DESCRIPTION OF THE PRODUCT
• Upper central part of the fat sheet • Small cuts and up to one severe bruise is accepted • Without meat, hair, skin, clots, ganglia, or holes • Fusion point 29.1° C
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
NORMAL FAT SHEET DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
2,96% 7,13% 86,92% 0,07%
SC-58
Whole fat sheet, skin on With fat, bits of meat, and jowl butt Split into 2 portions horizontally Hair, clots, bruising, black hair and extraneous material removed • Fusion point 28.9° C
12,90% 38,28% 41,10% 0,62%
21
FAT SHEET SC-59
PORK
JOWL BUTT DESCRIPTION OF THE PRODUCT
• From the front portion of the fat sheet. • Normal and even color • Without skin, hair, clusters of ganglia, clots, or bruising.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
LEFTOVER FAT SHEET 30
SC-60
DESCRIPTION OF THE PRODUCT
• Obtained from the fat sheet • Without skin, back fat, jowl butt, subcutaneous muscle, or bruising • Fusion point 29.5° C
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
8,66% 48,31% 42,17% 0,56%
SC-61
LEAF LAD
22
13,34% 50,34% 36,24% 0,82%
DESCRIPTION OF THE PRODUCT
• Fat located in the abdominal cavity. Without bits of fat, bruising, or clots. • Bruising accepted • Without remnants of hair, skin, or mechanicallycaused fat stains.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
1,1% 6,4% 101,1% 0,1%
BY-PRODUCTS SC-62
DESCRIPTION OF THE PRODUCT
• Pig heart • Halved lengthways • Without deep cuts, clots, remnants of liver, or the vena aorta.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
HALF CUT HEART
17,72% 77,70% 4,56% 1,15%
SC-63
KIDNEYS DESCRIPTION OF THE PRODUCT
• By-product. • Without covering membrane • Lengthways cut as a result of sanitary inspection • Normal and even color • Without signs of hydronephrosis, bruising, or clots. • Not weight or size restriction
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
14,8% 74,95% 3,5% 1,11%
SC-64
PORK LIVER DESCRIPTION OF THE PRODUCT
• • • •
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
By-product To be extracted carefully Avoid causing tears in the surface Should only show the cut from the sanitary inspection • Wash and remove the heart • Without the gall bladder, hanging fat, or vena aorta
19,34% 75,77% 3,78% 1,55%
23
BY-PRODUCTS PORK
PORK FAT (CHALECO) DESCRIPTION OF THE PRODUCT
• From the fat of the small intestine • Without fecal stains or remnants of intestines • Fusion point 45.0° C
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK FAT (EPIPLON) DESCRIPTION OF THE PRODUCT
COMPOSITION Approximate chemical analysis
8,46% 28,29% 57,7% 0,33%
SC-66
• Fat that surrounds the digestive system • Must be extracted with care so as to avoid tearing • Fusion point 24.9° C
Protein Water Total fat Ashes
2,36% 22,63% 76,86% 0,13%
SC-67
CDM
24
SC-65
DESCRIPTION OF THE PRODUCT
• Meat recovered from some of the bones • Bones of the head, chest (sternum), hip (leg), scapula (shoulder), neck (chop), and central backbone are used. • Pink coloration and thick consistency.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
12,36% 56,86% 28,49% 1,47%
BY-PRODUCTS SC-68
DESCRIPTION OF THE PRODUCT
• By-product • Separate intestine from fat • Without intestinal material, remnants of mucosa, layers of muscle, or orifices • Normal and even color • Short length no less than 2 meters • Only one short length per bundle • Maximum 2 lengths per tubbing • Each bundle should not exceed 19 lengths • Measure, size, salt, and corrugate
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
PORK
LONG INTESTIN
9,94% 85,14% 3,44% 2,43%
25
INTESTINES PORK
LONG INTESTIN SALTER
26
SC-69
DESCRIPTION OF THE PRODUCT
• By-product • Separate intestines from fat • Without intestinal material, remnants of mucosa, layers of muscle, or orifices • Each length should not measure less than 2 meters, and for the specific sizes of 33 and 35 the minimum length should be between 1.5 and 2 meters. • Each bundle should not exceed 19 lengths. • Measure, size and salt
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
9,94% 85,14% 3,44% 2,43%
BY-PRODUCTS DESCRIPTION OF THE PRODUCT
The ganglia are obtained from the following production lines: • Line of shoulder, clusters of ganglia from the start of the jowl butt (when bleeding) • Line of legs, popliteal ganglia • Line of jowl butt, cluster from jowl butt • Line of tenderloin, string from tenderloin.
COMPOSITION Approximate chemical analysis
Protein Water Total fat Ashes
CUTTING FAT FROM TENDER LOIN DESCRIPTION OF THE PRODUCT
COMPOSITION Approximate chemical analysis
PORK
SC-70
LYMPH
13,03% 68,3% 16,35% 1,49%
SC-71
• Fat from cleaning tenderloin and diaphragm • Bruising, clots, meat remnants and extraneous material removed • Not weight or size restriction
Protein Water Total fat Ashes
7,21% 19,41% 71,34% 0,25%
27
TASTY LIFE,BETTER LIFE CONTACT A REPRESENTATIVE Our mission is to provide our clients and consumers with first class products and services, always guaranteeing their freshness and safety. MEXICO Agent: Raymundo Lecuona Phone number: 52 - 55 52458986 Email: rlecuona@agrosuper.com Address: Bosque de Durazno 61, Of. C, Bosques de las Lomas, Mexico DF 11700.
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JAPAN Agent: Jun Hirama Phone number: +81 3 52514510 Email: jhirama@agrosuper.com Address: 8 F Urban Toranomon Building, 1-16-4 Toranomon Minato-Ku Tokyo 105-0001, Japan KOREA Agent: Kyungchul Hong Phone number: +81 3 52514510 Email: khong@agrosuper.com Address: 8 F Urban Toranomon Building, 1-16-4 Toranomon Minato-Ku Tokyo 105-0001, Japan
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