table of contents - o nas - pini polonia · 6 | o nas 7 | o nas the pini group is an agglomerate of...

About us . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pork Belly. . . . . . . . . . . . . . . . . . . . . . . . . .

Shoulder . . . . . . . . . . . . . . . . . . . . . . . . . . .

Loin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Collar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Offal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Bones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Other . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

TABLE OF CONTENTS6

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The Pini Group is an agglomerate of 7 company across Europe

with facility in Italy , Hungary and Poland.

In Italy Pini owns 3 plants, one Processing plant were we

make Brasaola, a typical Italian dry beef salumi, And two

slaughterhouse, Pini Italia and Ghinzelli SRL.

Hungary is home of the first slaughterhouse of the group ,

Hungary meat KFT.

Poland is were the main companies of are located with one

slaughterhouse, Pini Polonia, one cutting plant, Pini Ham-

burger, and one processing plant Pini Polska.

Pini Polonia Sp. z o. o. has started the operations in April 19,

2010, it currently is the biggest and most modern plant in

About usPini Polonia currently is the most modern plant in Poland.

Poland with more than 30% of the polish market share and

it is the third plant in Europe for Pig production. The Plant

can process 16,000 heads a day, 80,000 a week, and 4 Milloin

a year. The huge quantity processed at the plant is supported

by 14 deboning lines that are helping to have a smooth pro-

duction. The carcasses are classified based on the SEUROP

classification system of common market. Pini is very focused

on the internal Polish Market and has collaboration with the

biggest Polish and European supermarkets, which we supply

1500 tons of fresh product weekly. The modern technology

and the high quality of the plant ensure the safety and quali-

ty of our product, the plant is certified with BRC, ISF and the

HACCP program.

We have authorization to export in more than 85 country,

the EU union, USA, Canada, Chile, Singapore, Hong Kong,

Africa, Ukraine and many more, the main export market

is the USA / Canada market with more than 2500 tons a

months and Hong Kong with 3000 tons of product monthly.

By consistently implementing strategy to trade and distri-

bution facility to strengthen its position in the domestic

and export market Pini is becoming one of the most famous

Brand in the business.

The central location of the plant in Poland ensure the avail-

ability of the product to our customers and a team of expe-

rienced staff is always available. Pini is always participating

to Food exposition across the globe to ensure a direct con-

tact with current and new costumer.

The Pini Group is founded and owned by the Pini family, an Italian family that has been working in the meat business for generations.

From the small processing plant in northern Italy Pini has developed his business to become one of the biggest Pork meat company across the globe with offices in Japan, China, USA, Italy and Romania.

The Pini family has always been in the meat business, here some important dates for the family business development:

1982, Pini started the production of Bresaola, an Italian dry beef ham, a very famous and traditional Italian product made from the best cut of topside beef.

1987, he first plant was built, Pini Bresaole SRL was born to start the industrial production of the product.

1989, the Bresaole plant was expanded to accommodate the expanding business need.

1994, Pini Bresaole went under the third expansion, the ca-pacity of the plant became 30.000 pieces of Bresaola week-ly.

1997, Pini started to build his first Pork slaughterhouse in Hungary, Hungary Meat KFT, the plant has a 30,000 pigs a week capacity.

2010, Pini move in Poland were the one of the biggest and most modern plant in Europe was build, Pini Polonia Sp. z o. o., the plant has a capacity of 80,000 pigs a week.

2012, the Hamburger Pini Plant was built to slice the meat from the slaughterhouse for Supermarkets and the very demanding Asian market. The plant can work 1500 tons of product a week.

2013 , Pini purchased two Italian Slaughterhouse, Pini Italia ( ex Bertana ) and Ghinzelli SRL, the two plant combined have a capacity of 40,000 pigs a week.

2015, We have the establishment of a new processing plant, Pini Polska Sp. z o. o., a company that is specialized in cooked, dry and ready to eat products, with a total capacity of 2000 tons of finished product a week.

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AM

Description ofthe product

HAM

All the products are tagged with labels containing the following data:

• Producer: PINI POLONIA Sp. z o.o. • ul. Wschodnia 21 99- 300 Kutno, Poland• Name of the product• Store in temperature• Ready for use after heat treatment• Expiry date: Best before• Net weight, gross weight,• Lot No.• Date of production• Twenty seven digit bar code

Instructions concerning labellingIn accordance with the binding Order of the EC Commission (No. 1441/2007 of 5th December, 2007 (EC) No. 2073/2005 concerning microbiological criteria concerning food products.

Microbiological conditions

• For all the consumers • Consume after heat treatment

Consumer’s use

Basic Quality Parameters

Packaging

Conditions of storing, transportationand expiry date

• 0°C - +4°C • LOOSE - 5 days

Storage period and temperature conditions are confirmed by storage tests.

Jumbo cartoon inlaid with blue PE foil bag

HAM BONE IN FEET OFF

Ham bone infeet off

• Pork ham with skin with pork hock with a tail bone, back and head of sirloin without a feet

• Cut off from the back part of the carcass between the second and third

Cooled:

vertebrae of the sacrum• No mechanic contaminations• Ham obtained from S, U cat.

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Pork leg bone in feet on

PORK LEG BONE INFEET ON

In accordance with the binding Order of the EC Commission (No. 1441/2007 of 5th December, 2007 (EC) No. 2073/2005 concerning microbiological criteria concerning food products.

Microbiological conditions• For all the consumers • Consume after heat treatment

Consumer’s use


• Pork ham bone in, with feet , knuckle• Cut off from the rear of the half-carcase between 2 and 3 circle of the sacrum

• Without mechanical impurities Weight 13kg +


• Producer: PINI POLONIA Sp. z o.o. ul. Wschodnia 21 99- 300 Kutno, Poland

• Name of the product• Store in temperature• Ready for use after heat treatment• Expiry date: Best before• Net weight, gross weight,• Lot No.• Date of production• Twenty seven digit bar code

Number of the lot of the product allows us identify the collective lot and the date of the slaughter.

In the bar code:

• the first part of the digits informs about the date of manufacture

• the next six digits inform about the hour, minutes and seconds of production of the product

• the next five digits inform about the internal number of the product

• the next five digits inform about the weight of the product

• expiry date• number of the packing machine

Instructions concerning labelling

Packaging


• 0°C - +4°C• LOOSE - 5 days• VACUUM – 12 days• MAP - 10 days

• below - 18 °C• 24 months


Form and mass of packaging is subject to the consumer’s requirements

• LOOSE - E2 container inlaid with a foil bag, jumbo cartoon inlaid with a foil bag• VACUUM – E2 cartoon, container, jumbo cartoon• MAP – cartoon, E2 container

Cooled: Frozen:

Ham Serrano

HAM SERRANO



Instructions concerning labellingIn accordance with the binding Order of the EC Commission (No. 1441/2007 of 5th December, 2007 (EC) No. 2073/2005 concerning microbiological criteria concerning food products.



Consumer’s use


Packaging


• 0°C - +3°C • LOOSE - 5 days


• Jumbo cartoon inlaid with blue PE foil bag • Hooks

• Pork ham with skin, with leg, without a tail bone.• The border of V-cut is 10 cm far from the end of the leg.• The first classification by weight is done before the cuts. The real weight

should be 1,3 kg less.• The second classification by weight is done after the cuts. The weight ranges

are correct: 9.8 to 10.8 / 10.8 to 11.8 kg

Cooled:

• Cut off from the back part of the carcass between the second and third vertebrae of the sacrum

• No mechanic contaminations• Ham obtained from S, U category.


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Pork ham 2D

PORK HAM 2D





In the bar code:









Consumer’s use


Packaging







• Skin fully removed• All residual blood will be removed• No deep knife cuts• No dry material

Cooled: Frozen:

• No discoloration• No complex of pork hock muscles• Gastrocnemius muscle remained• Weight of one element: 8kg Tolerance: 7-12kg

PORK HAM 4D

Pork ham 4D





In the bar code:









Consumer’s use


Packaging







• All residual blood will be removed• No deep knife cuts• No dry material• No discoloration• No excessive marbling• No blood spotting

Cooled: Frozen:

• All glands removed• All soft bones remains will be removed• Without the complex of pork hock muscles• Gastrocnemius muscle will remain• Maximum external fat tissue remains < 2mm spots <5mm• Weight of one element: 8kg Tolerance: 7-12kg

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LLY

PORK BELLY

Belly bone inskin on

BELLY BONE INSKIN ON





In the bar code:









Consumer’s use


Packaging







• Belly will be cut 5 cm below end of the pectoral muscle• With skin• Standard bacon measurements after cutting off groins• Maximum thickness of the bacon in the thickest part maximum 7 cm• The bacon will be 70VL• All residual blood will be removed• No deep knife cuts

Cooled: Frozen:

• No dry material• No discoloration• No loose or separated parts of meat• All glands will be removed• No bristles and smudges of dirt• Muscle – straight cut• All the veterinary seals will be preserved (will remain where they are placed)

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BE

LLY


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LLY

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Belly single ribbed skin on

BELLY SINGLE RIBBED SKIN ON





In the bar code:









Consumer’s use


Packaging






• LOOSE - E2 container inlaid with a foil bag, jumbo cartoon inlaid with a foil bag

• VACUUM – cartoon, E2 container• MAP – cartoon, E2 container

• Belly skin on single ribbed without skin, without a rib, with soft bone• Groin strip cut off from the bacon• Maximum thickness of the bacon in the thickest part 6 cm• Square cut 24x54 +/- 2 cm • All residual blood will be removed

Cooled: Frozen:

• No deep knife cuts• No dry material• No discoloration• No loose or separated parts of meat • All glands will be removed





In the bar code:









Consumer’s use


Packaging








• Belly skinless, sheet ribbed, without soft bone• B grade• Groin strip cut off from the bacon• Maximum thickness of the bacon in the thickest part 6 cm• The bacon will be 70VL• All residual blood will be removed

Cooled: Frozen:


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SHEET RIBBED BELLYSKINLESS

Sheet ribbed belly skinless

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Single ribbed bellyskinless

SINGLE RIBBED BELLYSKINLESS





In the bar code:









Consumer’s use


Packaging








• Belly without skin, without a rib, with soft bone• Groin strip cut off from the bacon• Maximum thickness of the bacon in the thickest part 6 cm• Square cut 24x54 +/- 2 cm • All residual blood will be removed

Cooled: Frozen:






In the bar code:










Consumer’s use


Packaging


• below - 18 °C



• IWP - individual wrapped package. Packaging – carton.

• Belly sheet ribbed • Skin on• Groin strip cut off from the bacon• Size of the belly is 24 cm x 54 cm +/- 2 cm• Fat is cut off until the first line of the meat• Maximum thickness of the bacon in the thickest part 3 cm• The bacon will be 80VL

Frozen:

• All residual blood will be removed • No deep knife cuts• No dry material• No discoloration• No loose or separated parts of meat • All glands will be removed

• 24 months

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Sheet bellyskin on

SHEET BELLY SKIN ON

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ELL

Y

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Pork middles

PORK MIDDLES

PORK BELLY STRIP









In the bar code:






In the bar code:






Instructions concerning labelling Instructions concerning labelling



Microbiological conditions Microbiological conditions• For all the consumers • For all the consumers• Consume after heat treatment • Consume after heat treatment

Consumer’s use Consumer’s use



Packaging Packaging







Storage period and temperature conditions are confirmed by storage tests. Storage period and temperature conditions are confirmed by storage tests.

Form and mass of packaging is subject to the consumer’s requirements Form and mass of packaging is subject to the consumer’s requirements


• VACUUM – E2 cartoon, container, jumbo cartoon• MAP – cartoon, E2 container



• Belly with loin bone in• With skin• Standard belly measurements after cutting off groins• Maximum thickness of the bacon in the thickest part maximum 2 cm• The bacon will be 65VL• Muscle from the hip part – 6 cm• Muscle from the neck part min. 5 cm• All residual blood will be removed • No deep knife cuts

• Belly strip • Skin less• All residual blood will be removed• No deep knife cuts

Cooled: Cooled:Frozen: Frozen:

• No dry material• No discoloration• No loose or separated parts of meat • All glands will be removed• No bristles and smudges of dirt• Muscle – straight cut• All the veterinary seals will be preserved (will remain where they are

placed)

• No dry material• No discoloration

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Pork bellystrip

SHOULDERSHOULDER

PORK SHOULDER 2D

Pork shoulder 2D





In the bar code:









Consumer’s use


Packaging







• Fronts of the neck removed• Main muscles shall remain: a supraspinatus muscle, an infraspinatus muscle

and a three-headed muscle.• No dry material

Cooled: Frozen:

• No discoloration• No excessive marbling• All glands removed• All soft bones remains removed

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Pork shoulder 4D

PORK SHOULDER4D





In the bar code:









Consumer’s use


Packaging







• Front of the neck will be removed• Internal fat will be removed• Main muscles shall remain: a supraspinatus muscle, an infraspinatus• muscle and a three-headed muscle.• Maximum external fat cover up to 3mm• Maximum external fat on muscles joining 5 mm• All residual blood will be removed

Cooled: Frozen:

• No dry material• No discoloration• No excessive marbling• All glands will be removed• All soft bones remains will be removed• Hock muscle is removed

SHOULDER ELEMENTS





In the bar code:









Consumer’s use


Packaging







• All residua blood removed• No deep knife cuts• No dry material• No discoloration

Cooled: Frozen:

• No excessive marbling• No blood spotting• All glands removed• All soft bones remains removed

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Shoulder elements

LIONLOIN






In the bar code:









Consumer’s use


Packaging







• Pork loin removed• The whole spinal cord tissue removed• Muscle from the hip part – 6 cm• Muscle from the neck part min. 5 cm• Maximal remains of the external fat tissue up to 3 mm• Rib from the side of bacon cannot stick out over the plait• Maximal fat section near the rib part 15 mm

Cooled: Frozen:

• All residual blood removed• No deep knife cuts• No dry material• No discoloring on meat and bones• No excessive marbling• No loose or separated parts of meat• Loin of pork cut off between the third and fourth vertebrae

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IN


PORK LOINBONE IN

Pork loinbone in

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LOIN BONELESS CHAIN ON

Loin bonelesschain off

Loin bonelesschain on





In the bar code:









Consumer’s use


Packaging







• Chain on, bone off• Weight above 3,7 kg• All residual blood removed• No deep knife cuts• No dry material• No excessive marbling• No loose or separated parts of meat• No blood spotting• All soft bones remains removed• Muscle – straight cut• Loin of pork cut off between the fourth and fifth vertebrae

Cooled: Frozen:

• No discoloration and congestion• Element worked to the internal skin membrane, maximum external fat

tissue remains to 2 mm, point-wise 3-4 mm• Internal muscle fat of the crown of the plait 5-6 mm• Plait from the spine side left• Length of the element min. 53 cm, max. 56 cm• Part from the hip side min. 4 cm• Part from the hip side minimum 4 cm• Part from the neck side minimum 4 cm• Remains of the lliacus muscle removed





In the bar code:









Consumer’s use


Packaging







• Chain off, bone off• Weight above 2,8 kg• All residual blood removed• No deep knife cuts• No dry material• Water holding capacity 11%.• No excessive marbling

Cooled: Frozen:

• No loose or separated parts of meat • No blood spotting • All soft bones remains removed• Muscle – straight cut• Loin of pork cut off between the fourth and fifth vertebrae• No discoloration and congestion

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IN


LOIN BONELESS CHAIN OFF

COLLAR

LOIN CHAIN


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Loin chain





In the bar code:









Consumer’s use


Packaging







• Pieces of pork meat cut off from loin chain.• Content of fat up to 30 % (+/- 5%) , without glands, bloody meat, tendons,

skins and bone pieces.

Cooled: Frozen:

• Content of meat up to 70 % (+/- 5%).• Trimming is visual lean.

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PORK COLLAR WITH BONE

Pork collar with bone





In the bar code:









Consumer’s use


Packaging







• Maximum length of the rib is 70 mm measured from the main meat part of the neck

• The crown is remained on 40 % of the surface• External fat on the crown max 2 mm• Internal fat under the crown max 10mm• Maximum residual of external fat tissue < 3 mm for 20% of the surface• All the spinal cord tissue will be removed• All residual blood will be removed

Cooled: Frozen:

• No deep knife cuts• No dry material• No discoloration• No loose or separated parts of meat• All glands will be removed• Neck of pork cut off from the loin of pork between the third and fourth

vertebrae

Opis produktuPork collar boneless with crown

PORK COLLAR BONELESS WITH CROWN





In the bar code:









Consumer’s use


Packaging







• The bone is removed• The crown is remained on 40 % of the surface• No pork fat cover• External fat on the crown max 1 mm• Internal fat under the crown max 10mm• Maximum residual of external fat tissue < 3 mm for 20% of the surface• Plait removed• Internal excess of fat in the part of neck max 10 mm• All residual blood will be removed

Cooled: Frozen:

• No deep knife cuts• No dry material• No discoloration• No excessive marbling• No loose or separated parts of meat• All glands will be removed• Neck of pork cut off from the loin of pork between the fourth and fifth

vertebrae

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PORK COLLAR KATAROSU

Pork collar Katarosu





In the bar code:









Consumer’s use


Packaging







• Range weight 2.0 – 3.0 kg• Fat cover 10-20 mm• Skin less• All residual blood will be removed

Cooled: Frozen:

• No deep knife cuts• No dry material• No discoloration

Pork collar extra

PORK COLLAR EXTRA





In the bar code:









Consumer’s use


Packaging







• Bones removed• Maximum residual of external fat tissue <1 mm for 20% of the surface• Internal excess of fat in the neck part max 10 mm• All residual blood removed• No deep knife cuts• No dry material• No discoloration

Cooled: Frozen:

• No excessive marbling• No loose or separated parts of meat• Neck of pork cut off from the loin of pork between the fourth and fifth

vertebrae• Neck of pork cut off from the head at the level of Atlas top vertebrae• All soft bones remains removed

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OFFALS

Pork Kidneys





In the bar code:









Consumer’s use


Packaging






• LOOSE - E2 container inlaid with a foil bag, jumbo cartoon inlaid with a blue PE bag• VACUUM – cartoon, E2 container• MAP – cartoon, E2 container

• No fat

Cooled: Frozen:

• No discoloration

PORK KIDNEYS

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Pork tongues





In the bar code:









Consumer’s use


Packaging







• Salivary glands removed• No veterinary signs

Cooled: Frozen:

• No deep cuts

Pork Hearts

PORKHEARTS





In the bar code:









Consumer’s use


Packaging







• Fully cleaned• With no internal clots

Cooled: Frozen:

• Fully open

PORK TONGUES

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Pork Liver

PORKLIVER





In the bar code:









Consumer’s use


Packaging







• Liver without a gall bladder

Cooled: Frozen:

• No discolouring

Pork cheak meat

PORK CHEEK MEAT





In the bar code:









Consumer’s use


Packaging







• All residual blood removed• No deep knife cuts• No dry material• No discoloration

Cooled: Frozen:

• No blood spotting• All glands removed• All soft bones remains removed

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Pork long tails

PORK LONG TAILS





In the bar code:









• For all the consumers• Consume after heat treatment

• This product is free from allergens• GMO free

Consumer’s useDeclaration of the producer


Packaging

Organoleptic features






• LOOSE - container inlaid with a foil bag, jumbo cartoon inlaid with a foil bag


• Color of chilled product: from bright creamy to bright rosy• Color of frozen product: from bright creamy to bright rosy• Smell: typical for pork meat.

• Pork tail consists from small hard and soft bones with a little amount of meat which is covered of thin rind.

• Characterized of small fat overgrowth.

Cooled: Frozen:

PORKHEADS

Pork heads





In the bar code:









Consumer’s use


Packaging






• LOOSE - E2 container inlaid with a blue PE bag, cartoon inlaid with a blue PE


• Element from pork half carcasses partition• Element cut off in the occipital joint and further along the jaw edge with

the skin, ear, without the front neck

Cooled: Frozen:

• Contains scull and mandible bones• Smell characteristic of meat• Without eyeballs

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Pork front feet

PORK FRONT FEET





In the bar code:









Consumer’s use


Packaging


• 0°C - +4°C• LOOSE - 5 days• MAP - 10 days




• LOOSE - E2 container inlaid with a blue PE bag, cartoon inlaid with a blue PE


• Poliblok and cartoon

• Slaughter number removed• Meat-bone fragments removed• No discoloration• Skin undamaged

Cooled: Frozen:

Frozen:

• No blood spotting• No signs on skin after scorching• No bristles even between the nails

Pork hind feet

PORK HIND FEET





In the bar code:









Consumer’s use


Packaging






• LOOSE - E2 container inlaid with a blue PE bag, jumbo cartoon inlaid with a blue PE bag



Cooled: Frozen:

• No blood spotting

46

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Pork Jowlskin on

PORK JOWL SKIN ON





In the bar code:









Consumer’s use


Packaging






• LOOSE - E2 container inlaid with a foil bag, jumbo cartoon inlaid • with a foil bag• VACUUM – cartoon, E2 container, jumbo cartoon• MAP – cartoon, E2 container

• Left skin• No any marks

Cooled: Frozen:

• Bloody places and haematomas removed• Control cut in the middle

Pork jowlskinless

PORK JOWL SKINLESS





In the bar code:









Consumer’s use


Packaging







• VACUUM – cartoon, E2 container, jumbo cartoon• MAP – cartoon, E2 container

• No skin• All gland removed• Stab place cut off

Cooled: Frozen:

• No markings• All bloody spots removed

BONES

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PORK DIAPHRAGM

Pork Diaphragm





In the bar code:









Consumer’s use


Packaging


• 0°C - +4°C• LOOSE - 3 days





• Poliblok and cartoon

• All residual blood removed• No deep knife cuts• No dry material

Cooled: Frozen:

Frozen:

• No discoloration• Membrane on• No soft fat remaining

BONES

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Pork Neck Bones

PORK NECK BONES





In the bar code:









Consumer’s use


Packaging







• MAP - cartoon, E2 container

• Neck bones• Removed spinal cord

Cooled: Frozen:


PORK BACK BONES

Pork Back Bones





In the bar code:









Consumer’s use


Packaging







• MAP - cartoon, E2 container

• Pork of loin bones divided depending on the form of the packaging• Removed spinal cord

Cooled: Frozen:


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Pork Moonbone

PORK MOONBONE





In the bar code:









Consumer’s use


Packaging







• VACUUM – cartoon, E2 container• MAP - cartoon, E2 container

• Bone removed from shoulder

Cooled: Frozen:

Pork Humerous Bone

PORKHUMEROUS BONE





In the bar code:









Consumer’s use


Packaging








• Bones removed from shoulder

Cooled: Frozen:

54

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Pork femur bone

PORK FEMUR BONE





In the bar code:









Consumer’s use


Packaging








• Bones removed from ham

Cooled: Frozen:

Pork tail bone

PORK TAIL BONE





In the bar code:









Consumer’s use


Packaging









Cooled: Frozen:

OTHER

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SDescription ofthe product

Pork flat bone

PORK FLAT BONE





In the bar code:









Consumer’s use


Packaging








• All residual blood removed

Cooled: Frozen:


OTHER

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PORK TRIMMING50 / 50

Pork trimming 50/50





In the bar code:









Consumer’s use


Packaging








• Small pieces of pork meat cut off from bacon, ham, shoulder or loin of pork.• Acceptable soft fat. Content of fat up to 50 %, without glands, bloody meat,

tendons, skins and bone pieces.

Cooled: Frozen:

• UNACCEPTABLE: strange smell, olive green colour, microbiological changes, foreign bodies and smudges of dirt.

Pork trimming 80/20

PORK TRIMMING 80 / 20





In the bar code:









Consumer’s use


Packaging








• Small pieces of pork meat cut off from bacon, ham, shoulder or plait from the loin of pork.

• Acceptable soft fat. Content of fat up to 20 % (+/- 5%) , without glands,

Cooled: Frozen:

bloody meat, tendons, skins and bone pieces.• Unacceptable: strange smell, olive green colour, microbiological changes,

foreign bodies and smudges of dirt.

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PORKAPONEVROSE

Pork aponevrose





In the bar code:









Consumer’s use


Packaging


• 0°C - +4°C• LUZ - 5 days


Shelf life and temperature conditions are confirmed by tests of the product storage

The form and weight of packaging depends on customer requirements

• BULK - container E2 blue bag lined with PE, bag lined carton jumbo blue PE

• Pork aponeurosis cut with ham. • The fat content of 20% (+ / -5), without skin and without bone fragments.

Cooled: Frozen:

• UNACCEPTABLE: foreign smell, color olive green and microbiological changes, foreign bodies, dirt.

Bloodymeat

BLOODYMEAT



Consumer’s use


Packaging


• below - 18 °C

• Polyblock, blue foil

• Small pieces of meat from pork half carcasses processing and cutting off.• Bloody meat without bones, cartilages and blood clots.

Frozen:

• Bloody meat with glands, tendons and lymph nodes.• Acceptable fat content up to 36 %.


• Producer: PINI POLONIA Sp. z o.o. • ul. Wschodnia 21 99- 300 Kutno, Poland• Name of the product• Store in temperature• Ready for use after heat treatment• Expiry date: Best before• Net weight, gross weight,• Lot No.• Date of production


• 12 months

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Pork back fat

PORKBACK FAT





In the bar code:









Consumer’s use


Packaging







• VACUUM – E2 cartoon, container, jumbo cartoon• MAP - cartoon, E2 container

• Left meat remains will look fresh and will be of bright colour

Cooled: Frozen:

• Skin removed

Pork skin

PORK SKIN





In the bar code:









Consumer’s use


Packaging








• Skin from pork

Cooled: Frozen:


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SOFT FAT

Soft fat



Consumer’s use


Packaging



• POLYBLOCK – blue PE bag

• Left meat remains will be of bright colour and will look fresh• Possible glands remains

• No physical contamination





• 0°C - +4°C• LOOSE - 5 days



Cooled: Frozen:

Hard fat

HARDFAT



Consumer’s use


Packaging



• POLYBLOCK – blue PE bag

• Left meat remains will be of bright colour and will look fresh• Removed skins

• No glands and contaminations





• 0°C - +4°C• LOOSE - 5 days



Cooled: Frozen:

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PORK TENDERLOINHEAD OFF

PORK HEAD OFTENDERLOIN

Pork tenderloin head off

Pork head oftenderloin





In the bar code:









Consumer’s use


Packaging






• LOOSE - E2 container inlaid with a foil bag, jumbo cartoon inlaid with a foilbag

• VACUUM – E2 container inlaid with a foil bag, jumbo cartoon • MAP - cartoon, E2 container

• Cut off head• Size 18-20 cm• Weight 0,25 kg – 0,30 kg• All soft bones remains removed• All fat removed• Plait totally removed• All residual blood removed

Cooled: Frozen:

• No deep knife cuts• No discolouring• No excessive marbling• No loose or separated parts of meat• No blood spotting• All glands removed





In the bar code:









Consumer’s use


Packaging








• A head from tenderloin has been cut off• Size 8-10 cm• Weight 0,03 kg – 0,05 kg• All soft bones remains removed• Fat removed• Plait totally removed• All residual blood removed

Cooled: Frozen:

• No deep knife cuts• No discolouring• No excessive marbling• No loose or separated parts of meat • No blood spotting • All glands removed

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PORK TENDERLOINHEAD ON

Pork tenderloin head on





In the bar code:









Consumer’s use


Packaging








• Head from tenderloin has been left• Size 25-27 cm• Weight 0,35 kg – 0,40 kg• All soft bones remains removed• Fat removed• Plait totally removed• All residual blood removed

Cooled: Frozen:

• No deep knife cuts• No discolouring• No excessive marbling• No loose or separated parts of meat• No blood spotting• All glands removed

PORK FRONT HOCK

Porkfront hock





In the bar code:









Consumer’s use


Packaging







• VACUUM – cartoon, E2 container • MAP - cartoon, E2 container

• No dry material• No discoloration• No loose or separated parts of meat• The skin remains undamaged

Cooled: Frozen:

• Jumping joint cut next to the knee joint• Cutting with opening of the marrow canal• Removed remains of dust resulting from sewing• No hair and dirt

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PORK HIND HOCK

PORK SHANK MEAT

Porkhind hock

Porkshank meat









In the bar code:






In the bar code:









Microbiological conditions Microbiological conditions• For all the consumers • For all the consumers• Consume after heat treatment • Consume after heat treatment

Consumer’s use Consumer’s use

Basic Quality Parameters Basic Quality Parameters

Packaging Packaging








Form and mass of packaging is subject to the consumer’s requirements Form and mass of packaging is subject to the consumer’s requirements





• No dry material• No discoloration• No loose or separated parts of meat

• Pork hock without a bone, without skin• The element contains extensors and flexors

Cooled: Cooled:Frozen: Frozen:

• Jumping joint cut next to the knee joint• Cutting with opening of the marrow canal• All veterinary seals removed

• Bloody parts removed

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Spare ribs Back ribs

SPARE RIBS

BACKRIBS









In the bar code:






In the bar code:











• For all the consumers

• For all the consumers

• Consume after heat treatment

• Consume after heat treatment

Consumer’s use

Consumer’s use



Packaging

Packaging


Conditions of storing, transportationand expiry date• 0°C - +4°C

• LUZ - 5 days• VACUUM – 12 days• MAP - 10 days


• below - 18 °C




• IWP, carton 10 kg fixed weight.

• LOOSE - 20kg cartons, IWP in carton, fix weight

• Long cut from the belly and breastbone• Include 13-14 long bones• With hard bone• All residual blood removed

• Last bone must be square• Meat on the bones• No double bones• Max 8% shiners• No dry material

Cooled: Frozen:

Frozen:

• No deep knife cuts• No discoloring on meat• No dry material• No loose or separated parts of meat

• Rib tail end square (removed)• No bone dust• No crash bones• Bone containment 10-13 pcs

• 24 months

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Riblet bone

RIBLET BONE





In the bar code:









Consumer’s use


Packaging









Cooled: Frozen:

• Bone removed from the shoulder

MEATY RIBLETS





In the bar code:






Instructions concerning labelling In accordance with the binding Order of the EC Commission (No. 1441/2007 of 5th December, 2007 (EC) No. 2073/2005 concerning microbiological criteria concerning food products.



Consumer’s useBasic Quality Parameters

Packaging





• IWP – individually wrapped pack. Packaging – carton.

• Ribs cut off from the front part of a half carcass from the neck side cove-red with a layer of muscles from the external part and fat point-wise not exceeding 8 mm.

Frozen:

Meaty riblets

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SEMI - MEATY RIBLETS





In the bar code:









Consumer’s use


Packaging





• IWP – individually wrapped pack. Packaging – carton.• Bulk pack. Packaging – carton.• Weight fixed 20 kg per carton.• Weight fixed 10 kg per carton.

• Ribs cut off from the front part of a half carcass from the neck side cove-red with a layer of muscles from the external part and fat point-wise not exceeding 8 mm.

Frozen:

Semi - meaty riblets

• Square cut.• Meaty part is 0,5-1 cm.

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