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Pork Supply · 猪肉供应
Pork supply for restaurants and food businesses
We supply fresh pork and selected imported pork for restaurants, food businesses and retail customers. For B2B buyers, our team can recommend cuts based on cuisine, cooking method, preparation workflow and budget needs.
No prices are listed. Supply is enquiry-led, and quotes depend on cut, volume and frequency.
What we supply我们供应什么
Local fresh pork and Grade A imported pork
Local fresh pork
Received daily from a DVS-approved facility, held in the cold room and cut in the early morning for the same day's delivery.
- Veterinary Health Certificate
- Facility approval (DVS)
Grade A imported pork
Selected imported pork for kitchens that need specific grades or cuts alongside local supply.
- Import permit (MAQIS)
- Veterinary Health Certificate
- Facility approval (DVS)
- Country approval (DVS)
The craft of butchery分切的手艺
The right cut for the right dish
Not every cut suits every dish. With decades of experience, we know which part works best, and we cut it for the cuisine and the cooking method.
| Cooking method | Cuts we suggest | Typical dishes |
|---|---|---|
| Braising and soups | Ribs, belly, trotters | Bak kut teh, stews, soups |
| Roasting | Collar, shoulder, belly | Char siu, siu yuk, roast pork |
| Slicing and stir-fry | Loin, tenderloin | Quick-cook and thin-slice dishes |
| Mince and processing | Shoulder, trim blends to your fat ratio | Dumplings, patties, sausages |
Alternative cuts that save time and cost
A dish that calls for one cut can often be made with a neighbouring cut at lower cost or with less trimming in your kitchen. We tell you when that is true, and when it is not.
Safety and source checks安全与来源检查
What sits behind each delivery
Applicable local and imported pork supplies are handled through approved facilities and supported by relevant veterinary or import documentation where required.
- Supplies received from a DVS-approved facility
- Cold room hold before every cutting session
- Cuts prepared the same morning they are delivered
- Import documentation for imported pork where required
Not every item carries every certificate. Ask us which documents apply to the supply you need.
Night-to-morning workflow深夜到清晨的流程
Every day, in this order
Order cut-off times, minimums and regular-order arrangements are agreed when you enquire.
- 23:00
Fresh supplies arrive from the DVS-approved facility.
- 23:00 to 02:00
Cold room hold, about three hours, to maintain freshness.
- 02:00
Whole pig broken down into the selected parts on order.
- 05:00 to 12:00
Delivery runs to kitchens across Klang Valley.
Documentation文件
Documents on file
Copies of current documentation are being prepared for this page. Until then, ask for the documents that apply to your supply.
Common questions常见问题
Before you enquire
Do you supply restaurants and food businesses?
Yes. Restaurants, cafes, caterers, processors and distributors across Klang Valley are our main customers. Tell us what you cook and how often you order.
Do you accept retail customers?
Yes. Retail customers are welcome at the shop in Jinjang or by direct order. The shop is open Tuesday to Sunday, 5am to 5pm, and closed on Monday.
Do you deliver across Klang Valley?
Yes. Delivery runs cover Klang Valley, usually between 5am and 12pm. Confirm your area when you enquire.
Can you prepare custom cuts?
Yes. Cuts are prepared by cuisine and cooking method, and we can suggest alternative cuts to reduce preparation time and cost.
Do you supply imported pork?
Yes. Grade A imported pork is available alongside local fresh pork, supported by the relevant import documentation where required.
Are prices shown on the website?
No. Supply is enquiry-led. Pricing depends on cut, volume and frequency, so we quote after understanding your needs.
Ask for recommended cuts
Tell us the cuisine, the dishes and the volume. We will suggest the cuts and an arrangement that fit.