Hams: export from Canada to Southeast Asia

Ham is the hind leg primal and it divides commercially by whether it is destined for further processing into cured product or sold as a fresh cut. Processors want consistent weight bands and lean content; fresh buyers want appearance and trim.

The decisions to state are bone-in or boneless, whether the shank is retained, the weight band, and the trim standard written out instead of referenced to a photograph. Boneless ham further divides by whether it is sold whole or as separated muscles, which are different products at different prices.

Frozen dominates the route into Asia. Ask about the freezing method and packing format, because drip loss on thaw is a real yield cost that never shows in the per-kilogram price.

Establishment eligibility for the destination gates everything and is confirmed with the destination authority before commercial terms are worth discussing.

Bone-in and boneless cuts sometimes classify differently, and cured or processed ham sits well away from fresh or frozen. Confirm the position for the exact presentation, since the difference between fresh and processed can be substantial.