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
