Frozen Pork Stomach

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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Category: Pork

Description
Cleaned and blanched pork stomachs, individually quick frozen to lock in freshness. Firm yet tender texture after slow cooking, with a mild, savory flavor that carries broths, spices, and sauces well.

Key Features & Benefits

Thoroughly Cleaned: Ready for further processing with minimal prep.
Texture Integrity: Holds shape in long braises and soups.
Flavor Carrier: Absorbs aromatics, herbs, and spices effectively.
Menu Versatility: Suitable for Asian, European, and Latin applications.
Operational Consistency: Uniform sizing for predictable cook times and yields.

Suggested Uses

Braised & Stewed: Slow-braise with soy, ginger, and spices or European aromatics.
Soups & Hot Pots: Slice for hearty broths (e.g., pepper soup, mala hot pot).
Stir-Fries: Parboil then wok-fry with chiles, garlic, and vegetables.
Pickled/Marinated: Chilled slices in tangy dressings for deli-style salads.

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