Frozen Pork Flank Rind-On and Red and White Meat
Are you interested in quality Frozen Pork Flank Rind? At Matadero Frigorífico Avinyó, S.A we specialised in the trade of high-quality Pork cuts and other quality pork byproducts. As an international trader of pork products, we supply all quality pork cuts to Asia, Europe, Africa, Australia, North America and South America.
Frozen pork flank rind comes rind-on, with red and white meat, and we supply it in bulk for export and wholesale. We ship it frozen from Avinyó. The rind stays on, as the product name states.
Frozen Pork Flank Rind for Export and Wholesale
Our frozen pork flank rind suits buyers who need the red and white meat together with the rind. Specify rind-on or rindless, and the red and white meat you need, when you enquire. We then confirm the format.
Related Products in Our Range
If you want rind on its own, see Frozen Pork Leg Rind and Frozen Pork Back Rind. They come from the same facility. Compare the pages before you order.
How to Order Frozen Pork Flank Rind
To order frozen pork flank rind, send your destination and volume. Buyers in Asia and Africa often ask for whole or partial legs with a set bone and fat trim. Share your cutting sheet, and we will tell you what we can make. Specs can cover bone-in, boneless, rind-on and rindless formats. List each point in your enquiry, so our offer fits your line. Our quality system starts with an ID for every animal, from farm to carcass. Cutting and freezing rooms are temperature controlled. Metal detection and visual checks add another layer. Batch codes link every carton to its production day. So importers can trace each leg lot during an audit.
We cover the whole carcass, so primals and byproducts can ship from the same site. Lead times usually run from two to four weeks after order confirmation. We keep you updated at each step, so your warehouse can plan receiving. Your forwarder gets the full document set before the vessel arrives. Smaller lots inside Europe are possible when production allows. We load at set temperatures, seal the container and hand over the temperature logger data. For general background, see the Wikipedia article on pork rind. Tell us what you need, and we will confirm what we can offer.
