TU U 10.1-35855917-009:2019
Manufacturer: Ukraine 
Description: The hind leg (ham) of pork is the pelvic-thigh part of the pig’s leg. The raw material consists exclusively of striped muscles, devoid of fat and veins.
Organoleptic characteristics: The muscles are separated from the pelvic, sacral, and femoral bones in one piece, without muscle and connective tissue adjacent to the shin bone, with subcutaneous fat thickness not exceeding 5 mm. The odor is characteristic of this type of product, without any foreign odors. The consistency is dense and elastic, and when pressed with a finger, the pit quickly evens out. The color ranges from light pink to red.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 5 days;
frozen products at a relative humidity of 95%-98% for 3 months at a temperature not higher than -10°C; 6 months at a temperature not higher than -18°C; 7 months at a temperature not higher than -20°C; 12 months at a temperature not higher than -25°С.
Transportation conditions: in isothermal vehicles with installed cooling equipment, which ensures the preservation of product quality in accordance with the rules of transportation of perishable goods operating on the corresponding mode of transport.