Gukbap Exchange by SAERIM · Soup & stew ingredients

Pork Half Head

Half-head raw material for restaurants that boil their own — SAERIM has finished the trimming

HACCP processMade at Gunsan PlantOEM available

Pork Half Head, Chilled -2 to 10℃ / frozen ≤ -18℃ — HACCP process, Gunsan Plant, Gukbap Exchange

01 · Story

Why this product exists

For restaurants that make their own broth and pressed pork, the condition of the raw material is the taste of the day. SAERIM supplies cleanly trimmed half heads under the same inspection standard as its 1,500-heads-per-day heat-processing line.

02 · Features

Key features

Inspection standard of the 1,500 heads/day line

Raw material for restaurants that boil in-house

Stable volume supply

03 · Process

Production process

Receiving inspection
Washing
Trimming
Hygiene inspection
Chilled/frozen packaging

The entire process follows SAERIM's 8-step quality journey.

04 · Packaging

Specifications

Net weight	Provided on inquiry
Packaging	Chilled -2 to 10℃ / frozen ≤ -18℃ · food-service specification
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

Gukbap broth · in-house pressed pork
Pork head meat platter
Sundae-gukbap restaurants

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.