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, Groin And Pork Lungs With The Addition Of Salt, Pepper And Onion. .2) Dębica Sausage - (Shape: Bar Or Thick Cylindrical Shape With Large Diameter) - Coarsely Minced Product Made Of Class I And Ii Pork Meat With Spices.3) Poultry Sausage - Poultry Sausage, Minced, Cured, Steamed, Consisting Of Poultry Meat, Mechanically Separated Poultry Meat, Water With Added Potato Starch, 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 Mechanically Separated Poultry Meat, Pork Fat, Connective Tissue, Water, Additional And Supplementary Substances And Spice Compositions.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 Sausage, Smoked, Steamed, Consisting Of Mechanically Separated Poultry Meat, Beef Meat, Pork Fat, Pork Skins, Water, Additional And Supplementary 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, Ø 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. Flavors: Smell Characteristic 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 Fatty Tissue From Pork - Removed From The Back, Back Of The Trunk, Sides Or Shoulder), Fresh, Unfrozen, Raw - In The Form Of Sheets.19) Pressed