Description
- Rind fat: surface back fat.
- Cutting fat: fat obtained from back fat parings.
- Fatty or lean rinds cut to size.
- Raw materials from EU-approved abattoirs.
You decide on the application
- Fat: cold cuts, cured meat (sausage meat, stuffing, pates, etc.)
- Rind: hams, ham knuckles, etc.
Packaging
- Fat: unwrapped block or block with polyethylene cover, 15 to 25 kg.
Storage
- In fresh: 9 days at 0 +4°C
- In frozen: 18 months at -18°C
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