PORK
Pork is the meat from hogs or domestic swine. The hogs are castrated and male; from 6 to 7 months with a weight of 250-260 pounds to produce the most delectable pig meat. The pig is raised in the farm from in-house barns or in a wide expanse of pasture. The hogs raised in barns are fed a balanced diet of corn, barley, oats and wheat to ensure good muscling and fat.

From the farm, the pig livestock is transported to the slaughterhouse for further processing. To ensure the plant observes the best sanitary practices for export, the local commodity inspection and quarantine sends their inspectors to observe the animal prior to slaughter and during slaughter. Even laboratory samples are taken for diagnostic purposes. Our plant resources have HACCP (Hazard Analysis Critical Control Point) accreditation to implement the most effective means for achieving the highest food safety standards.

Through the matrix of distribution channels, Pork is delivered to the consumer in a variety of cuts and packaging in fresh, chilled or frozen types. When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink in color. For best flavor and tenderness, meat should have a small amount of marbling.