Yuksik Note by SAERIM · Specialty pork cuts
Boiled Pork Makchang (Rectum)
Makchang that goes straight to the grill, no boiling time
01 · Story
Why this product exists
The bottleneck in grilled makchang is the pre-boil. SAERIM finishes the washing and boiling before shipping, so all that is left for the restaurant is to put it over the fire. Tables turn faster and the taste stays consistent.
02 · Features
Key features
Supplied pre-boiled
Odor-reduction process
Faster grill table turnover
03 · Process
Production process
- Washing
- Heat processing (boiling)
- Chilling
- Hygiene inspection
- Frozen packaging
The entire process follows SAERIM's 8-step quality journey.
04 · Packaging
Specifications
| Net weight | Provided on inquiry |
|---|---|
| Packaging | Frozen vacuum pack · case-unit wholesale pricing |
| Units per case | Provided on inquiry |
| Storage | Provided on inquiry |
| Shelf life | Provided on inquiry |
| Ingredients | Provided on inquiry |
| Origin | Provided on inquiry |
| HS code | Provided on inquiry |
| Specification sheet (PDF) | Provided on inquiry |
05 · Use Cases
Use cases
- Grilled makchang restaurants
- Charcoal pre-grilled dishes
- Street-stall bar snacks
FAQ
Frequently asked questions
Storage temperature and shelf life?
Frozen products are stored at -18℃ or below. Shelf life is based on the production date on the pack; see each product's specification table.
Country of origin?
Raw material origin is stated in each product's specification table and on the pack label.
Same-day shipping cut-off?
Orders confirmed before 10:00 KST ship the same day as a rule (domestic).
Is this product available for export?
Export of pork and pork by-products is limited to countries with a quarantine agreement with Korea. Tell us the destination and we will confirm availability and required documents.
06 · OEM Available / 07 · Order
This product can also be made under your brand
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