RINDERDARM

PIG

  1. BEEF ROUNDS
  2. BEEF MIDDLE
  3. BEEF BUNGS
  4. BLADDER
  1. HOG CASING
  2. HOG FAT END
  3. HOG/SOW CHITTERLING
  4. STOMACH
  5. HOG BUNGS
  6. BLADDER
  7. AFTEREND

HACCP
Easy possibility to find every lot of production

PROFESSIONALISM
High-specialized personnel in production

SANITARY RULES
Observing of all the rules

PERONALIZATION
The product is created respecting the customer's requirements

DELIVERIES
Extremely quick

MANUFACTURING
First manufactoring with own personnel and plants in the most important italian slaughterhouses

AUTHORIZED EXPORT TO JAPAN

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