The pearl meat produced by Anxing Hao is produced in Western Australia. It is frozen immediately upon capture to maintain its freshness. After the pearls are taken out, they are transported to Anxing Hao's own factory for subsequent processing as soon as possible. After receiving the goods, Anxing will remove the skirt of the pearl mussel, leaving only the adductor muscle in the middle, and then clean it on a large scale. After cleaning, the factory master will place each piece of pearl meat on a net ready for low-temperature drying. When the racks of nets are filled with pearl meat and are ready, we will use low-temperature drying to air-dry them while avoiding contamination of the products by insects and bacteria to keep the production process clean and hygienic. The production of Anxing Hao is absolutely in compliance with the company's purpose of delivering fresh, natural, pollution-free products to customers.

After drying for 5-7 days, we will collect all the dried pearl meat and classify them according to size: L size will have the most output, followed by S size and XL size. Finally, they will be weighed and then packaged: 100g, 500g, 1kg. Anxing Hao considers that some customers are new to pearl meat, so they provide a "first serving" of 100g. It is said that. . . October to December is the pearl harvesting season, that is, the pearl meat is shipped out at the same time, and Anxing is working hard to produce it. You can look forward to new products being put on the shelves!

👉🏻Australian pearl meat portal