Frozen Pork Leg (Ham)
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Frozen Pork Leg (Ham)

  • MOQ : Upon buyer’s request; fully negotiable for confirmed clients.
  • FOB PRICE (Laem Chabang, TH) : contact us for quotation.
  • LEAD TIME (from artwork approval / payment received) : Approx. 7–14 days depending on quantity and packaging.
  • OEM/ODM + SAMPLES : Available upon request
  • SUPPLY ABILITY : Continuous supply based on monthly export plan.
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Description
Skin-on/skin-off pork hind leg, frozen for further processing into cooked, smoked, or dry-cured hams. Lean, uniform muscles with mild flavor.

Key Features & Benefits

  • Uniform Muscles: Ideal for boneless/sectioned ham production.

  • Lean Profile: Clean slice definition and high yields.

  • Cure-Friendly: Excellent uptake for wet or dry cures.

  • Versatile Trim: Skin/bone options to match your line.

  • Process Stable: Chilled and frozen to protect protein function.

Suggested Uses

  • Whole-Muscle Hams: Injected/tumbled and cooked or smoked.

  • Dry-Cured: Prosciutto-style or country ham programs.

  • Deli & Slicing: Reformed ham logs for sandwich lines.

  • Roast Menus: Roast joints with glazes or spices.

Packaging & Delivery

Packaging Options
• Standard export packs: 1 kg–5 kg vacuum or MAP; 10 kg–20 kg bulk block (poly-bag lined carton).
• IQF (Individually Quick Frozen) or block-frozen per item. Custom weights, private label and artwork are available.

Carton & Palletizing
• Food-grade inner liner; strong export cartons.
• Typical load: mixed or single-item pallets; 20’/40’ reefer loads arranged per pack size.

Storage & Shelf Life
• Keep frozen at ≤ −18 °C. Do not refreeze after thawing.
• Shelf life: 12–24 months from production (item-specific; confirm on label).

Labeling
• English/Thai or customer language. Includes: product name, net weight, lot/production date, best-before, origin (Thailand), handling, and Company name if required. Private label accepted.        

Samples
• Standard samples available; courier cost at buyer’s account or chargeable.

Certificates & Compliance

  • GMP (Food safety) – certificate available on request

Commercial Terms

  • PORT : Laem Chabang, Thailand

  • Incoterms : FOB Laem Chabang (Thailand); EXW/CIF upon request.

  • Payment :  T/T before shipment (Proforma Invoice). CAD / L/C at sight via bank for orders ≥ US$30,000. No deposit terms.

          *FOB excludes international freight, import duties, and optional third-party lab tests*

Product

Frozen [Species] [Cut]
Origin

Thailand (export-licensed plant)
Grade

Export grade; food-grade handling
Condition

[Skin-on / Skinless], [Bone-in / Boneless]; cleaned & trimmed
Processing Type

IQF (separable pieces) / Block-frozen (freight-efficient)
Freezing

Blast/spiral; core temp ≤ −18 °C before storage
Temperature Control

Production to storage under cold chain
Size / Calibration

[Mixed / S / M / L] or [xx–yy g/pc]; tolerance ±5%
Defect Limits

Visible blood clots, hair, feathers, glands removed (as applicable)
Surface Ice / Glaze

0–10% (optional)
Additives

None (no preservatives/added water), unless specified
Packaging – Inner

[1–5 kg] vacuum / MAP / bulk polybag
Packaging – Outer

[10–20 kg] poly-bag lined export carton; tape-sealed
Palletization

Mixed or single-item pallets; 20'/40' reefer load plan available
Storage

Keep frozen at ≤ −18 °C; humidity controlled
Shelf Life

12–24 months (see label & destination rules)
Thawing Advice

Thaw 0–4 °C; do not refreeze after thaw
Intended Use

Retail repack, foodservice menus, further processing
Allergens

None (meat only)
Transport

Reefer –18 °C; maintain cold chain (no breaks)
Compliance

Thai Ministry of Public Health; EU/US/China regs (according to destination market)
Lot & Traceability

Lot/Prod. date/Best-before on label; full traceable records

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