Emb. C. C., S.l.u → Industrializadora De Carnicos

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by INDUSTRIALIZADORA DE CARNICOS. This shipment is registered as coming from EMB. C. C., S.L.U via Barcelona ,Spain. Manifest records show a quanitity of 2430 PCS with a total weight of 9241 Kilograms arrived on 2020-03-15 via the vessel OLIVIA I to the port of Houston, Texas. Cargo includes products identified as ------------ gesu9531342 description--------- serrano ham, dry cured pork sausages, gourmet selecci n -------------generic description------------- cargo is stowed in a refrigerated container s at the shipper's requested carrying temperatu of 5 degrees celsius.

Cargo Details
Consignee
INDUSTRIALIZADORA DE CARNICOS
STRATTEGA S.A DE C.V
KM 7.5 CARRETERA A CUAUHTEMOC
COL LAS ANIMAS

Contact Details: 31450 MEXICO [Telephone Number]
Shipper
EMB. C. C., S.L.U
CTRA STA COLOMA 13
17128 GIRONA
SPAIN

Contact Details: TELF: 669473820 [Telephone Number]
Notify Party
INDUSTRIALIZADORA DE CARNICOS
STRATTEGA S.A DE C.V
KM 7.5 CARRETERA A CUAUHTEMOC
COL LAS ANIMAS


Contact Details: 31450 MEXICO [Telephone Number]
Vessel and Port
Carrier CodeCMDU
VesselOLIVIA I [MH]
Departure PortBarcelona ,Spain
Landing PortHouston, Texas
Manifest Qty2430 PCS
Manifest Weight9241 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptBARCELONA
Conveyance ID9686912 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2020-03-15

Container Cargo Description
Container #PiecesDescription
GESU953134224------------ GESU9531342 DESCRIPTION--------- SERRANO HAM, DRY CURED PORK SAUSAGES, GOURMET SELECCI N -------------GENERIC DESCRIPTION------------- CARGO IS STOWED IN A REFRIGERATED CONTAINER S AT THE SHIPPER'S REQUESTED CARRYING TEMPERATU OF 5 DEGREES CELSIUS
GESU9531342NO MARKS
GESU9531342NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
CMDUIBC0580074CMDUIBC0583398 () 0DV5EHouse FROB12020-03-01 / 2020-03-16


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