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Foodservice programmes

Pork specifications built for portion consistency

Cuts, piece formats and case configurations aligned to portion size, preparation, storage condition and repeat delivery requirements.

Cárnicas de la Litera works with distributors and foodservice operators to review product codes, piece size, cut preparation, chilled or frozen condition, case configuration, handling requirements and forecast volume through one structured commercial process.

Discuss a Foodservice ProgrammeExplore Foodservice Products
A bone-in, rind-on pork shoulder on a white background, cut face showing the blade bone and surrounding muscle.

Defined per programme

  • Piece-size specification

  • Bone-in and boneless preparation

  • Chilled and frozen formats

  • Case and carton configuration

  • Defrosting guidance

  • Repeat supply planning

Designed around kitchen handling and distribution

Foodservice supply is defined by what reaches the kitchen: the piece size, the preparation, how the product is packed for cold storage and how it behaves once it is handled.

  • Portion consistency

    Defined piece size, trim level, anatomical presentation and approved product codes.

    • Piece size
    • Product code
    • Cut preparation
    • Bone status
    • Rind status
    • Presentation standard

  • Case and handling formats

    Packing configurations aligned to cold-store handling, portioning and kitchen use.

    • Vacuum
    • Individually wrapped
    • Liner
    • Carton
    • Case format
    • Chilled or frozen

  • Frozen product handling

    Storage conditions and defrosting guidance issued with the product specification.

    • Storage temperature
    • Defrosting guidance
    • Product condition
    • Presentation after defrost
    • Carton markings
    • Batch identification

  • Supply planning

    Trial orders, scheduled deliveries, forecast volumes and consolidated multi-product requests.

    • Trial shipment
    • Weekly programme
    • Monthly forecast
    • Multi-product order
    • Delivery window
    • Contract requirement
Hands lifting a bone-in pork chop from a tray of freshly cut pieces during selection.

Packing configured for cold-store handling and portioning

Packing requirements can be reviewed according to product condition, piece presentation, case configuration, label information and destination-market requirements.

Packing formats appear here once they have been approved for publication. The configuration available for your programme is confirmed directly by the commercial team.

Review Packing CapabilitiesRequest Packing Information

Products selected for foodservice programmes

Browse products suitable for portioning, kitchen preparation and distribution to professional operators. Final availability and configuration are confirmed against the required market, volume and technical specification.

Need a cut or specification not shown here?

The catalogue holds 80 coded specifications across six families. Send the cut, preparation and packing you need and the export team will confirm what can be supplied.

Discuss your requirement
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From operator brief to scheduled delivery

  1. 01

    Define the requirement

    Provide the operators served, product format, piece size, packing requirements and expected volume.

  2. 02

    Review the specification

    The commercial and technical teams review product availability, preparation, condition and documentation.

  3. 03

    Approve the programme

    Confirm the product specification, case configuration, labels and commercial terms.

  4. 04

    Plan supply

    Proceed with a trial shipment, scheduled orders or a longer-term distribution programme.

Build a foodservice programme around your specification

Tell us which products, formats, volumes and destination requirements you are reviewing. Our export-sales team will prepare a structured commercial response.

Request a Foodservice QuotationContact Export Sales