Brazilian Pork

Pork Carcass, Pork Shoulder, Pork Leg, Pork Loin, Pork Belly, Pork Spareribs The carcass shall be dressed "packer style"; i.e., without the head and kidneys and practically free of internal fat. There shall not be any objectionable scores on the outside of the carcass and, unless otherwise specified, the carcass shall be skin on. The shoulder is separated from the side by a straight cut, approximately perpendicular to the length of the side, posterior to, but not more than 1.0 inch (25 mm) from, the tip of the elbow and shall not expose the elbow. The leg is separated from the side by a straight cut approximately perpendicular to a line parallel to the shank bones. The cut passes through a point which is not less than 1.5 inches (3.8 cm) from the anterior edge of the aitch bone. Conditions Contract time: 12 to 60 months Departure: Port of Santos or other brazilian port Packaging: 50 KG bags Minimum: 12.500 MT and multiple To Request a quote: 1. Type of Pork 2. Monthly Amount of MT 3. Contract Time (if not SPOT) 4. Country of Destination and Port