I will sell Iberico pork lard and other frozen meat from the Spanish distributor from 20 tons, Volyn region.

With our help, you can buy wholesale meat at the most attractive prices in Spain. We export pork, beef, lamb and poultry. We know everything about meat in Spain. Cooperating with slaughterhouses and meat processing plants on the territory of Spain, we will find for you the raw materials that interest you, favorable prices, flexible terms and quality goods.

We will organize the delivery, we will be able to choose the best logistics option and prepare all the necessary documents for cargo subject to state veterinary supervision. We will also monitor the shipment.

We offer you wholesale regular deliveries of meat and meat products to the countries of the European Union, Ukraine and Georgia:

Pork
Halal mutton
Halal beef
Poultry meat
We provide accompanying documents:
1. Veterinary Certificate of the state sample, signed by the state competent body.

2. Certificate of the country of origin Spain, issued by the state competent body.
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3. Customs documents of the required sample.
Export and Import of Iberian lard to the countries of the European Union, Ukraine and Georgia
We export Iberian pork lard directly from the Spanish producer, with different thicknesses of fat in the narrowest part of the piece. With our help, you can regularly import high-quality deep-frozenpork fat at the most attractive prices. The main clients of our company are meat processing companies, trading companies and distribution companies.

We offer you wholesale and regular supplies of Iberian lard
Iberian lard on the skin 4+ and 3+
Iberian bacon
Spine fat
Internal pork fat
Rendered pork fat
What is the difference between white pig lard and Iberian lard?
Iberianpig- this breed of blackpigs of the Iberian Peninsula, which is bred only in Spain and Portugal. These countries are the only producers in the world of Iberian ham and all kinds of Iberian sausages.

Iberian pigs are perfectly adapted to the ecosystem in which they live on pastures. These are more harmoniously created pigs than other breeds or varieties of pigs. They have a long and straight muzzle and a strong skeleton. Traditionally, these pigs are known as pata negra, although this is not the ideal name for this breed of pig, since there are varieties of Iberian pig that are not considered black, and not Iberian pigs with black or very dark fur. The meat of the Iberian pig is much tastier, as it has the texture of meat with streaks of fat, which provides exceptional gastronomic characteristics.

One of the most important features of this meat, which makes it tastier and distinguishes it from the meat of a white pig, is the texture of the meat with embedded veins of fat and the way in which the Iberian fat impregnates the muscles, giving it a characteristic aroma. Iberian pork products are well known for their organoleptic and gastronomic quality. The melting point of Iberian lard is 35 °C and, soaking the muscles, it makes the meat juicier, more aromatic, and its texture more tender. The quality of the meat is also affected by the fact that black pigs grow up in a free environment and eat grain and acorns. The meat of the Iberian pig is considered marble meat among other pig breeds.