About Norvom AS - Meat & Poultry Supplier in Norway

Norvom AS is located in Trondheim, Trondelag, Norway and lists six active products covering meat and seafood categories. The catalogue records fresh or frozen bovine meat and offal under HS code 0206.10, lamb and sheep meat under HS code 1602.90, feed‑grade mutton by‑products under HS code 2301.10, porcine meat and offal under HS code 0203.29, chicken parts under HS code 1602.32, and Atlantic salmon and rainbow trout under HS code 0302.12. Each entry defines the material as fresh/frozen meat or fish according to the HS description. The supplier’s top categories include Meat & Poultry, Animal Food, Other Fresh Meat, Animal & Cattle Feed, Food Raw Material, Food - By Products, Canned Lamb and Fresh Lamb.

Norvom AS’s product list groups whole carcasses, specific cuts such as steaks and fillets, offal, and processed meat pieces for beef, pork and chicken, while lamb and mutton are offered as whole or processed meat and feed‑grade by‑products. The seafood line comprises whole Atlantic salmon and rainbow trout, typically supplied frozen or chilled. All six items are presented with their corresponding HS‑code families, enabling buyers to match customs documentation directly to the product description.

Product Range and Specialties of Norvom AS

The six catalogue items cover the principal meat and fish segments exported from Norway. In the beef segment (HS 0206.10) buyers usually encounter EU carcass classifications such as EUROP or British Retail Consortium (BRC) grades, with typical trimming limits of 5‑10 % fat and packaging in vacuum‑sealed 10 kg boxes. Lamb (HS 1602.90) and sheep meat are commonly graded by the EU system (e.g., Category 1, 2, 3) and shipped in chilled 20 ft reefer containers with temperature control at 0‑2 °C. Feed‑grade mutton by‑products (HS 2301.10) are generally supplied in bulk bags of 25 kg for animal nutrition use. Porcine meat (HS 0203.29) follows similar EU grading, with standard cuts like loins, hams and pork belly packaged in insulated boxes. Chicken (HS 1602.32) is often provided as whole birds, feet or processed parts, with standard weight ranges of 1.2‑1.8 kg per bird and vacuum or brine packaging. Salmon and trout (HS 0302.12) are typically frozen at - 18 °C in 20 kg cartons, meeting the EU “fresh or chilled fish” specifications for moisture content below 70 %.

Trade and Export Information - Norvom AS

Norwegian meat and fish exporters commonly serve markets in the European Union, the Middle East, North‑East Asia and the United States, where demand for high‑standard refrigerated protein is strong. The HS‑code families listed (0206, 0203, 1602, 2301, 0302) trigger mandatory veterinary health certificates, EU health certificates and, for organic claims, EU organic certification. Buyers usually require HACCP compliance, BRC Global Standard for Food Safety or ISO 22000 certification, and traceability documentation linking each batch to its farm of origin. Shipping is typically performed in refrigerated containers (40 ft, 20 °C for fresh meat, - 18 °C for frozen fish) under Incoterms CIF or FOB, with pallets designed for cold‑chain integrity. Norway’s stringent food safety regulations and low‑temperature processing infrastructure support consistent export quality, making its meat and seafood competitive in global markets.

Sourcing from Norvom AS - Buyer Guidance

When sourcing from Norvom AS, buyers should request the latest veterinary health certificate, the EU health certificate for meat or fish, and any HACCP audit reports. Verify that the product specifications match the intended market - for example, trim‑fat percentage for beef, carcass weight ranges for lamb, and freezer temperature logs for salmon. Confirm that the supplier can provide BRC or ISO 22000 audit copies if required by the buyer’s import regime, and ask for a sample of the packaging material to assess suitability for the buyer’s cold‑chain logistics.

What meat and fish products does Norvom AS list in its catalogue?

The catalogue includes fresh or frozen beef cuts and offal (HS 0206.10), whole and cut lamb (HS 1602.90), feed‑grade mutton by‑products (HS 2301.10), pork cuts and offal (HS 0203.29), whole chicken and chicken feet (HS 1602.32), and Atlantic salmon and rainbow trout (HS 0302.12).

Which HS codes are associated with Norvom AS’s products?

Beef is classified under HS 0206.10, lamb under HS 1602.90, mutton feed‑grade by‑products under HS 2301.10, pork under HS 0203.29, chicken under HS 1602.32, and salmon/trout under HS 0302.12.

What certifications are typically required for importing these Norwegian meat and fish products?

Importers normally require a current veterinary health certificate, an EU health certificate, and proof of HACCP compliance. Additional certifications such as BRC Global Standard or ISO 22000 are often requested, especially for organic or premium market segments.

What packaging formats are standard for the listed products?

Beef, pork and lamb are frequently vacuum‑sealed in 10 kg boxes or packed on insulated pallets for chilled transport. Salmon and trout are usually frozen in 20 kg cartons, placed in refrigerated containers with temperature monitoring.

Which markets typically import the product categories offered by Norvom AS?

Major import destinations include EU member states, the United Kingdom, the United Arab Emirates, Saudi Arabia, China, Japan and the United States, where demand for high‑standard meat and seafood is strong.

What documentation should a buyer request before placing an order?

Buyers should ask for the latest veterinary health certificate, the EU health certificate, HACCP audit reports, and, if applicable, BRC or ISO 22000 certification copies. Sample specifications, such as trim‑fat percentage for beef or freezer temperature logs for fish, should also be obtained.