Other products

KHi washed pig stomach for human consumption. The stomach is cleansed of fat and the glands are truly divided so that both halves are connected between the stomach and the esophagus (”Butterfly Cut”). The stomach is washed in warm water and then immediately cooled in cold water.

The stomach is then immediately transported to a flat freezer for freezing in blocks. Checked and trimmed before freezing.

Packaging

Blocks, approx. 1,100 kg per pallet, plastic film, disposable pallet.

Production facility

SE80 Kristianstad

KHi scalded pork belly for human consumption.

The stomach is cleansed of fat and glands and divided so that both halves are connected between the stomach and esophagus (”Butterfly Cut”). The stomach is washed / scalded in hot water. Cool and drain during the night. Checked and trimmed before freezing.

Packaging

10kg / carton, inner packaging 2 x 5 kg plastic bag.
48 cartons = 480 kg / EUR pallet. 

Production facility

SE51 Kalmar
SE78 Visby

KHi scalded beef rumen for human consumption.

The rumen is pre-washed in warm water and then scalded in hot water. No bleaching or use of chemicals. Cool and
drain overnight. Checked and trimmed before freezing.

Packaging

20 kg / carton, inner packaging plastic bag.
24 cartons = 480 kg / EUR pallet.

Production facility

SE51 Kalmar
SE53 Linköping

KHi Reticulum for human consumption.

The reticulum is emptied, turned inside out, pre-washed in warm water and then rinsed in hot water. Cool and drain overnight. Checked and trimmed before freezing.

Packaging

10 kg / carton, inner packaging 2 x 5 kg plastic bag.
48 cartons = 480 kg / EUR pallet.

Production facility

SE53 Linköping

The Omasum Book tripe is separated from the Reed Tripe, trimmed free of grease and split into two halves. Pre-wash in warm water and then rinse in hot water. Cool and drain overnight before freezing.

Packaging

10 kg / carton, inner packaging plastic bag.
48 cartons = 480 kg / EUR pallet.

Production facility

SE53 Linköping

KHi scalded lamb rumen for human consumption.

The lamb rumen is opened, emptied, pre-washed in warm water and then scalded in hot water. No bleaching or use of chemicals. Cool and drain overnight. Checked and trimmed before freezing.

Packaging

10 kg / carton, inner packaging 2 x 5 kg.
48 cartons = 480 kg / EUR pallet.

Production facility

SE53 Linköping

KHi rennet for the production of cheese rennet.

The lower part of the Abomasum Reed Tripe is cut off and the Abomasum Reed Tripe is separated from the Omasum Book tripe. The stomach is trimmed, opened and rinsed in brine before cooling and freezing.

Packaging

25 kg / carton, inner packaging plastic bag.

Production facility

SE53 Linköping