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 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