Foodservice programmes
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Further reading for buyers
View allTechnical guides covering the requirements behind this page, written for import and quality teams.
Export documentation11 sources
MOQ and lead time in meat trade: what actually sets them
Why minimum order quantity in pork export follows container and pallet logic rather than an arbitrary number, what really drives lead time, and what a buyer must supply to get a firm answer.
Export documentation12 sources
Incoterms 2020 for meat imports
A practical breakdown of the 11 Incoterms 2020 rules for refrigerated and frozen meat: where risk and cost transfer under FCA, FOB, CFR, CIF, DAP and DDP, and where the rules stop.
Specifications & cuts15 sources
How to read a pork specification sheet
A field-by-field guide to pork technical data sheets — cut description, bone and rind status, weight band, temperature, shelf life, packing, HS code and origin — and why the spec is the contract reference.