PORK INTESTINE:
Specification: Corresponds to by-product.
Without intestinal content, remains of mucosa, muscular layer and without holes. Separate girdle from vest. Normal and homogeneous coloring.Short point not less than 2 meters. Maximum 2 tips per tubbing. Each skein must not exceed 19 points. Measure, calibrate, salt and crimp
Composition: (approximate chemical analysis) : Protein 9.94% , Humidity 85.14% , Total Fat 3.44% . Ashes 2.43
PORK KIDNEYS
Description: Corresponds to by-product. No membrane covering it. Split lengthwise. Normal and homogeneous coloring. Signs of hydronephrosis bruising and no clots
Composition : (approximate chemical analysis)
Protein 20.45% ,Humidity 74.95% ,Total Fat 4.23% ,Ashes 1.11%
PORK HEART
Description: Corresponds to by-product. No gallbladder, hanging fat, and no aorta vein. Composition : (approximate chemical analysis)
Protein 19.34% , Humidity 75.77% ,Total fat l3.78% ,Ashes 1.55%
PORK FAT ( EPIPLON ):
Description: It corresponds to the fat that surrounds the digestive system.
They must be removed carefully to avoid tearing.
Composition: (approximate chemical analysis)
Protein 2.36% ,Humidity 22.63% ,Total fat 76.86%, Ashes 0.13%
BROKEN PORK HEART:
Description: Corresponds to the heart of the pig. Split lengthwise. No deep cuts, clots, liver rest, and no aorta vein.
Composition: (approximate chemical analysis) ,Protein 17.72% , Humidity 77.70%,Total Fat 4.56% ,Ashes 1.15%
RECOVERED MEAT:
Description: It corresponds to the recovery of meat in some bones. The bones of the head (split mate), chest (sternum), coxal (leg), scapula (shoulder), nape (chop), and center chop bone are used. Pink coloration and pasty appearance.
Composition: (approximate chemical analysis) : Protein 12.36% ,Humidity 56.86 ,Total fat 28.49% ,Ashes 1.47%
CHILLED SALT TRIPE:
Description: Corresponds to by-product. Separate the gut from the vest. No intestinal content, mucosa remains, muscular layer and no holes.
Composition: (approximate chemical analysis) ,Protein 9.94% Moisture 85.14% Total fat 3.44% Ash 2.43%
RECESS PORK PLATE:
Description: It is obtained from the iron. No hairs, leather, clots, nodes and no bruises.
Composition: (approximate chemical analysis) ,Protein 8.66% ,Humidity 48.31%,Total fat 34.17% , Ashes 0.56%
PORK BUTTER :
Description: It corresponds to the fat located in the abdominal cavity. No chunks of fat, clots, and no bruising.
Composition: (approximate chemical analysis) ,Protein 1.12% ,Humidity 5.58% ,Total fat 89.67%, Ashes 0.07%
PORK NORMAL IRON:
Description: Corresponds to the full iron with leather. With fat, chunks of meat and double chin. Sectioned in two portions horizontally. No hairs, clots, nodes and no bruises.
Composition:(approximate chemical analysis) , Protein 12.90% , Humidity 38.28% ,Total fat 41.1%,Ash 0.62%
PORK DOUBLE CHIN:
Description: Corresponds to the fore quarter (anterior portion of the plate) No hairs, leather, clots, nodes and no bruises.
Composition:(approximate chemical analysis) ,Protein 13.34%,Humidity 50.34%,Total fat 36.24%,Ashes 0.82%
BACON TENDERLOIN :
Description:Corresponds to the upper central portion of the plate. No presence of meat, hair, clots, nodes and no holes.
Composition:(approximate chemical analysis),Protein 2.96%,Humidity 7.13%,Total fat 86.92%,Ashes 0.07%
NORMAL LEG:
Description: Corresponds to the rear quarter. With leather. No hooves, fractures, bruises, clots, hairs.
Composition:(approximate chemical analysis),Protein 20.56%,Humidity 65.15%,Total fat 12.6%,Ashes 1.69%
ROUND CUT LEG :
Description: Corresponds to the rear quarter. Paw without hoof. With membrane in black post cover or internal face. With coxal cap and filite head. Rounded upper leg at the level of the innominate bone.
Composition:(approximate chemical analysis),Protein 18.41%,Humidity 65.55%,Total fat 12.91%,Ashes 1.86%
PORK LEG :
Description: Corresponds to the rear quarter. Without leather and without hip bone. With femur bone. Normal and homogeneous coloring. No fractures, clots, bruises, external nodes, and no flaps. Internal nodes are not removed.
Composition: (approximate chemical analysis),Protein 21%,Humidity 68.15%,Total Fat 9.23%,Ashes 1.61%
PORK FEET:
Description: Saw cut. No hooves, fractures, bruises, clots, hairs and no bile stain. Normal and homogeneous coloring.
Composition: (approximate chemical analysis),Protein 26.62%,Humidity 48.63%,Total fat 18.22%,Ash 5.70%
FAT LEATHER FROM LEG:
Description:Corresponds to the rear quarter. Fat located under the skin of the leg. Homogeneous coloring. No bruises, hairs, leather remnants.
Composition:(approximate chemical analysis),Protein 20.5%,Moisture 6.74%,Total Fat 92.01%,Ashes 0.1%
CENTER PORK CHOP :
Description:It corresponds to the central room. With bone and silver on the side. No bruises, nodes and no fractures.
Composition:(approximate chemical analysis),Protein 20.78%,Humidity 66.86%,Total Fat 11.97%,Ashes 1.09
PORK TRIMMING :
Description:Corresponds to 5 to 7 cm square pieces of meat. No cartilage, bones, nodes, clots, and no bruises. With a fat percentage no greater than 15%. With a fat percentage no greater than 85%.
Composition: (approximate chemical analysis),Protein 20.50%,Humidity 73.87%,Total Fat 4.22%,Ashes 1.93%
PORK LEAN TRIMMING :
Description:
Corresponds to the membrane plus leg pulp meat, and fillet without head or membrane. No fatty meat chunks, bruises, clots, cartilage, bones, or glands.
Composition:
(approximate chemical analysis),Protein 20.08%,Humidity 72.62%,Total fat 6.13%,Ashes 1.05%
DEFATTED TRIMMING:
Description:
Corresponds to pieces of meat trimmings. No cartilage, bones, nodes, clots, and no bruises. With 80% meat. With 20% fat.
Composition:
(approximate chemical analysis),Protein 18.76%,Humidity 64.26%,Total Fat 16.73%,Ashes 0.94%
MUNSTER LEG PULP :
Description:
Corresponds to the rear quarter. Boneless Without leg, rest of the fillet head, black posta cover, without black posta vein. With muscles attached unopened.
Composition:
(approximate chemical analysis),Protein 19.21%
Humidity 69.77%,Total Fat 10.02%,Ashes 1%
HAM LEG PULP :
Description:
Corresponds to the rear quarter. Boneless and defatted to the membrane. No leg, hip cap, ganglia, cartilage, and no bruises. With muscles attached unopened.
Composition:
(approximate chemical analysis),Protein 20.67%
Humidity 68.10%,Total Fat 11.93%,Ashes 0.99%
SPECIAL PORK HEAD LEATHER :
Description:
Corresponds to the Leather of the head. No ears, masseter, hearing aid, eyelashes, cartilage, snout, hairs and no bruises. With meat and with tongue
Composition:
(approximate chemical analysis),Protein 16.25%
Humidity 48.48%,Total fat 34.92%,Ashes 1.35%
PORK LEG PULP :
Description:
Corresponds to the rear quarter. Homogeneous and normal coloring. No leg, leather, ganglia, cartilage, bruises, and no black posta vein. With separate muscles and without abastero.
Composition:(approximate chemical analysis),Protein 21.63%,Humidity 15.49%,Total Fat 1.72%,Ashes 1.2%
PORK VEIN CHOP :
Description:
Corresponds to the fore quarter. From the first vertebra to the 3-4 rib. Long-lasting without fat on the external face. No bruises, clots, fat spots, and no foreign matter.
Composition:(approximate chemical analysis),Protein 17.91%,Humidity 67.02%,Total fat 12.59%,Ashes 0.84%
PORK LEG QUARTER :
Description:
Corresponds to the rear quarter. Homogeneous and normal coloring. No hairs, clots or bruises.
Composition:(approximate chemical analysis)
Protein 16.13% ,Humidity 56.96% ,Total fat 16.21% ,Ashes 10.97%
SPECIAL PORK FAT :
Description:
Corresponds to bacon tenderloin trimmings. No meat, hair, clots and no bruises.
Composition : (approximate chemical analysis),Protein 4.58%
Humidity 12.87%,Total fat 81.75%,Ashes 0.06%
PORK FAT TRIMMINGS:
Description:
Corresponds to fat trimmings from pigs. Cuttings obtained from different processes. Equal to or greater than 80% fat Less than or equal to 20% meat (lean)
Composition: (approximate chemical analysis),Protein 12.68%
Humidity 47.92%,Total fat 39.2%,Ashes 0.7%
PORK BULK LEATHER :
Description:
Corresponds to leathers from the front, center and rear quarter. Normal and homogeneous coloring. Hematomas are accepted, slight presence of stains from the flaming process. Without excessive presence of hairs, bruises and ink stains. No foreign matter.
Composition:
(approximate chemical analysis),Protein 21.9%,Humidity 47.98%,Total fat 26.26%,Ashes 0.49%
PORK LEATHER :
Description:
Corresponds to the leather of the iron. Mechanically separated by a peeler. Cut on both sides horizontally. No hairs, bruises, fat, meat scraps and no flaps.
Composition: (approximate chemical analysis),Protein 24.09%,Humidity 26.11%,Total Fat 47.99%,Ashes 0.12%
PORK LEATHER AND FAT FROM LEG:
Description:
Corresponds to pieces of leather and fat from the leg line, shoulder, rack, chop and plate. No nodes, bruises, no clots or foreign matter.
Composition: (approximate chemical analysis),Protein 12.02%
Humidity 38.59%,Total fat 48.64%,Ash 0.62%
PORK FAT RECESS :
Description:
Corresponds to cuts of lower part of bacon. No traces of hair, leather and no clots, lymph nodes and no cartilage.
Composition: (approximate chemical analysis),Protein 15.74%,Humidity 54.16%, Total fat 29.25%,Ash 0.76%
FAT MIX :
Description:
Corresponds to leftover bacon (line of plates and chops). They can carry bruises. No traces of hair, leather and no mechanical grease stains.
Composition:(approximate chemical analysis),Protein 20.5%
Moisture 6.74%,Total Fat 92.01%,Ashes 0.10%
PORK BACON TENDERLOIN :
Description:
Corresponds to the upper central portion of the plate. No presence of meat, hair, clots, nodes and no holes.
Composition:(approximate chemical analysis):
Protein 2.96%,Humidity 7.13%,Total fat 86.92%,Ashes 0.07%
PORK WHOLE FILLET:
Description:
This corresponds to the whole fillet taken from the whole chop. Defatted to the membrane. No accumulations of fat, bruises, clots, flaps, cuts and no foreign matter.
Composition:(approximate chemical analysis),Protein 21.05%,Humidity 74.38%,
Total Fat 2.79%,Ashes 1.02%
PORK NECK BONE :
Description:
Corresponds to the front room. Veined loin bones, no rib bones. Without clots, fractures and without fat on the bones.
Composition: (approximate chemical analysis),Protein 21.05%,Humidity 74.38%,
Total Fat 2.79%,Ashes 1.02%
REST OF PORK CHEST :
Description:
Corresponds to the fourth Forward. With chest bone. It can carry remains of bones, bruises and ganglion.
Composition: (approximate chemical analysis),Protein 15.57%,Humidity 60.93%,
Total fat 21.27%,Ashes 1.08%
PORK HEAD :
Description:
It corresponds to the head. No ears, no tongue, and no masseter. It can carry hairs. Wear a nose according to the order.
Composition: (approximate chemical analysis),Protein 19.36%,Humidity 52.32%,
Total fat 21.98%,Ash 5.79%
