Behin Canned Sheep's Head and Trotters (Kalleh Pacheh)

Dehairing and surface sanitization are executed using specialized industrial scalding machinery, high-pressure washers, and redundant manual inspection stations. Non-edible components are culled, and meat cuts undergo sanitized rinsing prior to low-pressure steam simmering.

Steam-vacuum can seamers eliminate active residual oxygen from the headspace prior to closure. Immediate terminal autoclaving above 121°C eliminates all microbial spores, while specialized anti-acid lacquers prevent fat interactions with the tinplate substrate.

The product contains a balanced formulation of cheek meat, gelatinous ovine trotters, and tender tongue cuts immersed in concentrated, seasoned bone broth, replicating the authentic mouthfeel of traditional Persian offal soup.

Due to the dense collagen and fat concentration, the sealed can must be immersed in boiling water for 20 minutes prior to opening to liquefy the natural gelatin. Serve piping hot with fresh sour orange juice and ground cinnamon.

The domestic distribution MOQ is 100 cartons (2,400 cans). For export logistics, orders are prepared on palletized, moisture-wrapped configurations for standard dry container transit without the need for active reefer equipment.

Yes, Behin's production facility is certified by the national Food and Drug Administration and the Veterinary Organization. All slaughter and handling protocols operate under strict religious Halal supervision with authentic certification.

Once opened, unused portions must be immediately transferred from the metal tin into covered food-grade stainless steel or glass containers, held refrigerated at 4°C, and consumed within 24 to 48 hours.