Here is the key information for the supplier regarding the planned purchase of pork:

Subject of procurement

• What is being purchased: Fresh pork (CPV code 15113000-3).
• Main technical requirements: The goods must be fresh, not frozen, vacuum-packed (or packaged in a protective atmosphere), and free from foreign odors, bruising, cartilage, or mechanical damage. The supplier must ensure the preservation of quality during transport (temperature regime 0 °C – +4 °C). On the…
   
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