Product subject to approved processing plant, destination requirements, sanitary certification and lot availability.
Animal Protein / Pork
Frozen Pork
Technical catalog of pork cuts for international trade, with Brazilian and Argentine origin, cold-chain control, sanitary requirements and commercial specifications by presentation.
Technical catalog
Pork cuts
Format defined by cut, bone specification, packaging, variable weight and commercial agreement.
Temperature control during storage, consolidation and international logistics.
Initial assessment based on cut, volume, destination, Incoterm, packaging and payment method.
Primary pork presentation
Whole or half pork carcass
Whole or half pork carcass for deboning, processing or distribution, assessed by weight, temperature, grading, sanitary condition and loading logistics.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Weight and certification
- Format
- Whole carcass, half carcass or primary load
Bone-in hind cut
Bone-in ham
Bone-in pork hind cut for industry, retail or foodservice, available according to weight, trimming, packaging, temperature and destination specifications.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Trimming, sizing and temperature
- Packaging
- Export carton or vacuum pack
Bone-in shoulder cut
Bone-in shoulder
Pork shoulder for processing, deboning or distribution, specified by bone, fat cover, trimming, weight and commercial presentation.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Fat cover, trimming and sizing
- Format
- Fresh, chilled or frozen
Raw material for processing
Shoulder trimmings
Pork shoulder trimmings and pieces for industrial use or processing, subject to fat ratio, trimming, size, packaging and temperature.
- Origin
- Brazil and Argentina
- Type
- Industrial trimming
- Control
- Fat, trimming and temperature
- Presentation
- Export carton
Fatty belly cut
Pork belly
Pork belly with alternating meat and fat layers for industry, retail or foodservice, defined by thickness, fat ratio, skin, temperature and packaging.
- Origin
- Brazil and Argentina
- Type
- Skin-on depending on lot
- Control
- Thickness and fat ratio
- Format
- Chilled or frozen
Bone-in loin cut
Bone-in loin
Bone-in pork loin with a lean profile and controlled fat cover, intended for portioning, retail or foodservice and subject to sizing and packaging specifications.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Sizing, fat cover and trimming
- Packaging
- Export carton
Boneless loin cut
Boneless loin
Boneless pork loin for portioning or processing, specified by fat cover, sizing, trimming, temperature and presentation.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Sizing and fat cover
- Packaging
- Vacuum pack or export carton
Rib cut
Pork ribs
Pork ribs supplied sawn or whole according to specification, intended for retail, foodservice or processing, with control of cut, fat cover and temperature.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Cut and fat cover
- Format
- Chilled or frozen
Fat raw material
Pork fat
Pork fat for industrial or food use, specified by preservation condition, trimming, meat ratio, packaging and destination.
- Origin
- Brazil and Argentina
- Type
- Raw or unrendered
- Control
- Condition and trimming
- Presentation
- Fresh, chilled or frozen