Pork with Barbecue Sauce

The Vendor shall furnish and deliver Pork with Barbecue Sauce meeting detailed specifications: 100 lbs. boneless cooked and chopped whole hogs or pork shoulders, hams, picnic, or Boston butts, added to 10 pounds dry textured vegetable protein reconstituted in 50 pounds of mild vinegar-based barbecue sauce, blended with the cooked meat. Shank meat, jowls, skin, bones, cartilages, heavy connective tissue, lymph glands, and surface/seam fat in excess of 1/8 inch shall be excluded. Final mixed product must not contain more than 15% fat, not more than 6% skins can be added per 100 pounds of cooked meat. Product must be packed in 4/5, 20 lb. master cases, made fresh 3 days prior to delivery, shipped fresh-not frozen, with production date clearly indicated on case. Product must be palletized on 40" x 48" pallets without metal banding. The estimated six-month quantity is 40,000 pounds, with a minimum order requirement of 10,000 pounds. Delivery is FOB Destination to the NCDAC Meat Processing Plant (1204 East McNeil Street, Lillington, NC 27546) or NCDAC-Americold Storage (111 Imperial Drive, Sanford, NC 27330) within ten consecutive calendar days after receipt of purchase order.