Pork crop

Packing and storage conditions:

vacuum 0.250-0.300 kg – 60 days at t: from 0ºC to 4ºC

flopack – 30 days at t: from 0ºC to 4ºC

Pork chest

Packing and storage conditions:

vacuum 0.250-0.300 kg – 60 days at t: from 0ºC to 4ºC

flopack – 30 days at t: from 0ºC to 4ºC

Boneless pork chest

Packing and storage conditions:

vacuum 0.250-0.300 kg – 60 days at t: from 0ºC to 4ºC

flopack – 30 days at t: from 0ºC to 4ºC

Pork fillet

Packing and storage conditions:

vacuum 0.250-0.300 kg – 60 days at t: from 0ºC to 4ºC

flopack – 30 days at t: from 0ºC to 4ºC

Pork leg

Packing and storage conditions:

vacuum 0.250-0.300 kg – 60 days at t: from 0ºC to 4ºC

flopack – 30 days at t: from 0ºC to 4ºC

Pork bacon

Packing and storage conditions:

vacuum 0.250-0.300 kg – 60 days at t: from 0ºC to 4ºC

flopack – 30 days at t: from 0ºC to 4ºC

Bacon boiled & smoked

Packing and storage conditions:

slice vacuum – 0.200 kg – 60 days at t: from 0ºC to 4ºC

slice vacuum – 0.500 kg – 60 days at t: from 0ºC to 4ºC

Bacon boiled & smoked – plate

Packing and storage conditions:

gastro vacuum ~ 1.5 kg – 60 days at t: from 0ºC to 4ºC

Prague ham 

Packing and storage conditions:

slice vacuum – 0.200 kg – 60 days at t: from 0ºC to 4ºC

slice vacuum – 0.500 kg – 60 days at t: from 0ºC to 4ºC

Prague ham – plate

Packing and storage conditions:

gastro vacuum ~ 1.8 kg – 60 days at t: from 0ºC to 4ºC

Slanina

Packing and storage conditions:

slice vacuum – 0.250 – 0.300 kg – 60 days at t: from 0ºC to 4ºC