Part No. 1 - Meat And Cold Cuts - Meat Of The Highest Quality, Fresh, Not Frozen, Not Thawed, With A Color And Smell Typical Of A Given Type, Firm, Elastic, From Domestic Production. Meats Of The Highest Quality, Fresh, Casings That Fit Tightly To The Stuffing, With A Clean, Dry Surface And A Smell And Appearance Typical Of The Given Product Range. Meats Should Be Packed In A Protected Atmosphere. The Color Of Fresh Pork Should Be Pale Pink To Red, The Meat Should Be Juicy, The Color, Smell, Consistency, Surface And Cross-Section Should Indicate The Freshness Of The Product, A Small Natural Amount Of Fat Cover Is Allowed In The Case Of Fatty Meat, E.G. Pork Neck, And Membranes, E.G. Pork Loin. Cold Cuts, Hams And Sausages - Meat Content Min. 80%, Produced Without Msm, Taste And Smell Characteristic Of Cured And Steamed Meat And Spices Used, Tight Consistency, Light Pink Color On The Cross-Section. The Shelf Life Of Products Should Be No Shorter Than 14 Days From The Date Of Delivery To The Ordering Party For Cold Cuts And Sausages And 5 Days For Fresh Meat;
We takes all possible care for accurate & authentic tender information, however Users are requested to refer Original source of Tender Notice / Tender Document published by Tender Issuing Agency before taking any call regarding this tender.
