China

For the Chinese community in Europe we offer cuts and by-products adapted to Chinese cooking, which has its own very specific meat consumption habits.

Pork is the most consumed product

• Skin-on pork belly: for hongshao rou (red-braised pork).
• Short-cut chopped ribs: for sweet and sour dishes and soup.
• Trotters and hocks.
• Offal: intestines, stomach, ears, tongue, tail, mask, blood and kidney.
• Stock bones, backbone and lard.
• Fatty minced pork: for jiaozi (dumplings) and baozi.

Poultry

• Chicken feet: a dim sum classic with very high turnover.
• Wings, gizzards and whole chicken with head and feet: the latter is essential for offerings and celebrations.
• Whole duck: for roast duck.

Beef and lamb

• Tendon, tripe, shank and flank: for hot pot and Cantonese cooking.
• Sliced and skewered lamb: in high demand for hot pot and northern Chinese cooking, with a strong winter season.

We control the origin, quality and traceability of every shipment. Our Iberian pork comes from our own plant, Jarota Carnes, and we hold IFS certification.

We select the cuts and by-products that Chinese cooking makes the most of and that find little demand elsewhere, with the grading and sizing each customer requires. For fine dining we offer Iberian pork cuts such as presa, pluma and secreto. Every item comes with its technical data sheet.

We ship full truckloads or mixed pallets, with the meat vacuum packed, IQF or deep-frozen, as each customer prefers.

Meat consumption in the Chinese community in Europe peaks at Chinese New Year (February), with purchases of whole chicken, duck, pork belly, ribs and minced meat starting 3 to 4 weeks earlier. There are moderate, specific rises at Qingming (whole chicken and roast pork for offerings), the Dragon Boat Festival (pork belly for zongzi), Mid-Autumn (family meals) and Dongzhi (minced meat for dumplings, and lamb), plus a sustained increase in lamb, sliced beef and offal during the hot pot season from November to March.