What is Environmental Suckling Pig
After the suckling pigs are slaughtered at the factory in Vietnam, all internal organs will be taken out. The suckling pigs will be frozen immediately, then they will be packed and shipped to Hong Kong. When the traditional suckling pigs arrive at the kitchen, the chefs will defrost the pigs and break out the body. Then chefs will need to remove the brain, four pieces of ossicle and a little rump meat on both side for each pig (NOTE: I), approximately 1 catty (0.6 kg) of weight from each pig. Finally the chef can carry on for roasting the suckling pig after all these processes.
The suckling pigs will also be slaughtered and taken out the internal organs in Vietnam's factory. Before the pigs are getting frozen, the factory will also break out the body, and remove out the brain, four pieces of ossicles and a little rump meat on both side for each pig immediately (NOTE: II). Then the pigs will pack in a carton and export to Hong Kong. Once the suckling pigs are arrived at the kitchen, the chefs will only need to defrost before they start the roasting process.
NOTE I
Based on the Traditional Suckling Pig, the chefs will need to remove the brain, four pieces of ossicle and a little rump meat on both side for each pig after they break out the body. Since the bones and meat are too small and the labour cost is much higher than those leftover, therefore most of the chefs will usually throw those away. Approximately one catty (0.6 kg) will be wasted from each suckling pig. There are thousands tonnes of Vietnam suckling pigs imported to Hong Kong every year. For example in 2018, 8,592 tons (CENSUS AND STATISTICS DEPARTMENT HKSAR) of Vietnam pigs are imported to Hong Kong. Since imported Vietnam pigs include both medium sized pig and suckling pig, lets take an estimation of 1/3 of the total are suckling pigs, in other words almost 2,864 tons. Each suckling pig is around 5 KG, therefore around 343,680 KG of wastage will be abandoned.
NOTE II
Since Environmental Suckling Pig already removed the brain, ossicles and two sides of little rump meat in Vietnam's factory, therefore the processing time will be saved in Hong Kong. Also Vietnam is still a developing country, these leftover from the suckling pigs can be used as their local consumption.
ENVIRONMENTAL SUCKLING PIG PRICE LIST
| Environment Suckling Pig | Traditional Suckling Pig | Price For Each Carton |
|---|---|---|
| FP11 ( 4 pcs ) | 13K ( 4 pcs ) | Please Contact Our Marketing Dept. |
| FP13 ( 4 pcs ) | 15K ( 4 pcs ) | Please Contact Our Marketing Dept. |
| FP15 ( 4 pcs ) | 17K ( 4 pcs ) | Please Contact Our Marketing Dept. |
| FP17 ( 4 pcs ) | 19K ( 4 pcs ) | Please Contact Our Marketing Dept. |
| FP19 ( 4 pcs ) | 21K ( 4 pcs ) | Please Contact Our Marketing Dept. |
| FP21 ( 4 pcs ) | 23K ( 4 pcs ) | Please Contact Our Marketing Dept. |
The Name You Can Trust 環保乳豬
- Chefs do not need to break out the Environmental Suckling Pig after defrosted, which can save their time and reduce workload.
- Avoided to damage the skin when breaking out the pig body.
- No longer needed to abandon the brain, ossicles and little rump meat, in order to reduce wastage and keep Hong Kong as an environmental friendly city.
- Due to all leftover are removed from the Enviromental Suckling Pig in Vietnam, therefore each carton (pack of 4 suckling pigs) can be reduced approximately 2 KG each in order to increase the storage space.
- Please feel free to contact us if you have other request to customize the process of Environmental Suckling Pig, only for placing a 20' FCL order (approximately 12 M/Tons)
- Other sizes of Traditional Suckling Pig are also available, please feel free to CONTACT us for more details.