Customs Search

HONEY HAM - 4 X 6 INCHES RECTANGULAR SLICES. INGREDIENTS INCLUDE: PORK, WATER, HONEY, SALT, DEXTROSE, POTASSIUM, LACTATE, SODIUM PHOSPHATES, SODIUM DIACETATE, SODIUM ERTHROBATE, SODIUM NITRITE. MEAT CONTENT OF FINAL COOKED PRODUCT 82%. PACKAGED IN SLICES OF 10 AND 16 OUNCE ZIPLOCK PACKS.

FROZEN, FLASH ROASTED COOKED GAMMON HAM , VACUUM PACKED, WEIGHT 3 - 4KG. INGREDIENTS PORK 100%, SALT, STABILISERS, DEXTROSE, PRESERVATIVE, ANTIOXIDANTS, HONEY FLAVOURING.

PORK HAM BONELESS, COOKED AND SMOKED. CONTAINING OVER 80% OF MEAT AND FAT, A MOISTURE PROTEIN RATIO BELOW 4.5, IN PACKAGING WITH A NET CONTENT LESS THAN THAN 1 KG. THE MANUFACTURING PROCESS IS THAT THE BONE IS REMOVED FROM THE HAM, INJECTED WITH WATER, SALT, AND OTHER ADDITIVES MASSAGED AND LEFT TO REST FOR 24 HOURS. THE HAM IS THEN PUT INTO RECTANGULAR MOULDS AND COOKED FOR 8 HOURS AT A TEMPERATURE REACHING 75 DEGREES CELSIUS IN THE HEART OF THE HAM. THE HAM IS THEN REMOVED FROM THE MOULD AND SMOKED FOR 3 HOURS AT A TEMPERATURE OF 60 DEGREES CENTIGRADE. AFTER RAPID COOLING THE PRODUCT IS VACUUM PACKED IN PARTS WEIGHING LESS THAN 1 KG.

PORK HAM BONELESS, COOKED AND SMOKED. CONTAINING OVER 80% OF MEAT AND FAT, A MOISTURE PROTEIN RATIO BELOW 4.5, IN PACKAGING WITH A NET CONTENT GREATER THAN 1 KG. THE MANUFACTURING PROCESS IS THAT THE BONE IS REMOVED FROM THE HAM, INJECTED WITH WATER, SALT, AND OTHER ADDITIVES MASSAGED AND LEFT TO REST FOR 24 HOURS. THE HAM IS THEN PUT INTO RECTANGULAR MOULDS AND COOKED FOR 8 HOURS AT A TEMPERATURE REACHING 75 DEGREES CELSIUS IN THE HEART OF THE HAM. THE HAM IS THEN REMOVED FROM THE MOULD AND SMOKED FOR 3 HOURS AT A TEMPERATURE OF 60 DEGREES CENTIGRADE. AFTER RAPID COOLING THE PRODUCT IS VACUUM PACKED IN PARTS WEIGHING MORE THAN 1 KG.

COOKED MEAT. PORK LUNCHEON MEAT PACKAGED IN A CAN. NET WEIGHT 450 GMS.