couenne

Fat and rinds

  • Rind fat: superficial fat of bards with some lean
  • Cutting fat: small slices resulting from the cut of bard
  • Fat or lean rinds: 21 cm width and 1 cm thickness
  • Raw materials from approved EEC slaughterhouses

APPLICATIONS

  • Fat: delicatessen, salted meats (sausage meat, stuffing, pâtés…)
  • Rinds: hams, ham hocks…

Packaging

  • Fat: naked block or block with polyethylene covers
    20 to 25 kg
  • Rinds: naked block ou block with polyethylene covers
    20 kg

Shelf life

Fat:

  • Chilled: 9 days at +4°C
  • Frozen: 12 months at -18°C

Rinds:

  • Chilled: 9 days at +4°C
  • Frozen: 12 months at -18°C