Meats - Import export

NIR– Laboratory measurement device for solid and pasty products Description The particuLAB is an NIR (Near Infrared) laboratory measurement device with state of the art technology. Which can measure all organic components in solid, pasty and powdery products. With one measurement you can measure simultaneously all valuable components like fat, protein, collagen, water, etc. Through the simple sample preparation, the light and compact construction, is the particuLAB suitable for laboratory measurements and AT– Line measurements. With the easy to use calibration function, our customer can take spectra's at the device and read the internal stored spectra with the calibration software. Through this function, our customer can expand independent or with our help an existing calibrations or create new calibrations.

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Our Iberico meats exhibit textures and flavours that attest to our carefully supervised production cycle. Whether for the hotel industry or the consumer, why not enjoy the Iberico pork in all its forms?

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Duck fatty liver, 30% pieces of duck foie gras 1Kg round can.

Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Duck fatty liver paste, emulsified with lean duck and pork, poultry liver and milk. Very mild flavour.

Quince Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Truffle Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a terrine in a water bath (pasteurization).

Fatty duck liver deveined, seasoned and cooked in a water bath terrine (pasteurization).