Tenders Are Invited For Deliveries Of Cold Meats To The Remand Center In Gliwice

1) Black Pudding - Pork Offal, Steamed, Consisting Of Millet, Pork Blood, Pork Groin And Pork Lungs With Salt, Pepper And Onion. .2) Dębica Sausage - (Shape: Bar Or Thick Cylindrical Shape With A Large Diameter) - Coarsely Ground Product From Pork Meat Of Class I And Ii With Spices.3) Poultry Sausage - Poultry Sausage, Shredded, Cured, Steamed, Consisting Of Poultry Meat From Chicken, Mechanically Separated Poultry Meat, Water With Added Starch Potato, Salt, Soy Protein, Additional Substances And Natural Flavors.4) Mortadella Sausage - Homogenized, Steamed Sausage, Consisting Of Mechanically Separated Poultry Meat, Pork Fat, Connective Tissue, Water, Additional And Supplementary Substances And Spice Composition.5) Mortadella Sausage With Pepper - Homogenized, Steamed Sausage, Consisting Of Poultry Meat Mechanically Separated, Pork Fat, Connective Tissue, Water, Additional And Supplementary Substances And Spice Composition.6) Mortadella Sausage With Mushrooms - Homogenized, Steamed Sausage, Consisting Of Mechanically Separated Poultry Meat, Pork Fat, Connective Tissue, Water, Additional And Supplementary Substances And Spice Composition.7) Sausage Of Frankfurters - Homogenized, Smoked, Steamed Sausage, Consisting Of Mechanically Separated Poultry Meat, Beef Meat, Pork Fat, Pork Skins, Water, Additional And Complementary Substances..8) Beef Ham Sausage - Cured, Steamed Smoked Beef Consisting Of Beef Meat, Salt, Soy Protein, Additional Substances And Spice Composition. Smoked Meat Consisting Of One Or Two Trimmed Muscles.9) Common Sausage - A Product Of Pork And Beef, Medium Minced, Smoked, Steamed With Spices. 10) Thin Poultry Sausages - Finely Minced Sausage, In Barrier Casings, Ø 23, Bars Unscrewed In A Machine, Approx. 12 Cm Long. Subjected To The Steaming Process.11) Pork Pâté Baked In Molds - A Block, Offal, Baked Product Consisting Of Pork Fat, Pork Meat, Pork Liver, Water, With Additional And Complementary Substances.12) Pâté - A Product In A Natural Or Artificial Casing; Surface Clean, Slightly D Unacceptable Dirt, Slipperiness And Mold Growth.13) Roman Poultry Roast - Product Formed Using Rectangular Molds Weighing Approx. 1 Kg. Subjected To The Steaming And Baking Process.14) Poultry Tenderloin - Product In A Barrier Casing With A Diameter Of 75, Bars Approx. 25 Cm Long, Closed With A Clip. Subjected To The Steaming Process.15) Smoked Pork Jowl - Smoked Pork Jowl With Skin, Steamed. Cherry To Dark Cherry Color. Taste And Smell Typical Of Cured, Smoked And Steamed Meat, Unacceptable Taste And Smell Indicating Staleness Or Other Foreign.16) White Brawn (Italian) - A Product Of Pork And Beef Offal And Meat Raw Materials.17) Black Brawn - A Product Of Pork Offal And Meat Raw Materials Cooked In Casings With A Diameter Of Approx. 80 Mm And A Length Of Approx. 30 Cm, Steamed.18) Pork Fat - Without Skin (Subcutaneous Fat Tissue From Pork - Removed From The Back, Rear Part Of The Body, Sides Or Shoulder), Fresh, Unfrozen, Raw - In The Form Of She