Tenders Are Invited For Cold Cuts Deliveries

1) Black Pudding - Pork Offal, Steamed, Consisting Of Millet, Pork Blood, Pork Groin And Pork Lungs With Salt, Pepper And Onion. Characteristic Taste And Smell, With A Noticeable Taste Of Spices. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 1,400 Kg.2) Dębica Sausage - (Shape: Bar Or Thick Cylindrical Shape With Large Diameter) - Coarsely Ground Product From Class I And Ii Pork Meat With Spices. Surface Clean, Dry, Smooth. Strict Consistency In A Barrier Casing. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 80 Kg.3) Poultry Sausage - Poultry Sausage, Minced, Cured, Steamed, Consisting Of Poultry Meat From Chicken, Mechanically Separated Poultry Meat, Water With The Addition Of Potato Starch, Salt, Protein Soy, Additional Substances And Natural Flavors. The Addition Of Pork Connective Tissue And Pork Animal Protein Is Not Allowed - 600 Kg.4) Mortadella Sausage - Homogenized, Steamed Sausage, Consisting Of Mechanically Separated Poultry Meat, Pork Fat, Connective Tissue, Water, Additional And Complementary Substances And A Spice Composition. Small Air Holes And Slight Leaks Of Jelly And Fat Are Allowed. The Taste And Smell Are Typical Of Cured, Steamed Meat, With A Noticeable Taste Of Spices. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 2500 Kg.5) Mortadella Sausage With Peppers - Homogenized, Steamed Sausage, Consisting Of Mechanically Separated Poultry Meat, Pork Fat, Connective Tissue, Water, Additional And Complementary Substances And Spice Compositions. Small Air Holes And Slight Leaks Of Jelly And Fat Are Allowed. The Taste And Smell Are Typical Of Cured, Steamed Meat, With A Noticeable Taste Of Spices. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 450 Kg.6) Mortadella Sausage With Mushrooms - Homogenized, Steamed Sausage, Consisting Of Mechanically Separated Poultry Meat, Pork Fat, Connective Tissue, Water, Additional And Complementary Substances And Spice Composition. Small Air Holes And Slight Leaks Of Jelly And Fat Are Allowed. The Taste And Smell Are Typical Of Cured, Steamed Meat, With A Noticeable Taste Of Spices. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 450 Kg.7) Sausage - Homogenized, Smoked, Steamed Sausage, Consisting Of Mechanically Separated Poultry Meat, Beef Meat, Pork Fat, Pork Skins, Water, Additional And Complementary Substances. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 450 Kg.8) Beef Ham Sausage - Cured, Steamed Smoked Beef Consisting Of Beef Meat, Salt, Soy Protein, Additional Substances And Spice Composition. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 100 Kg.9) Common Sausage - A Product Made Of Pork And Beef, Medium Minced, Smoked, Steamed With Spices. Bars In Natural Casings (Small Pork Intestines), 35 Cm To 40 Cm Long, Unscrewed, Forming Coils, Bar Surface Color Ranging From Light Brown To Dark Brown: Casing Evenly And Tightly Adhering To The Stuffing: Unacceptable Grey-Green Color, Spots On The Surface Resulting From Not Being Smoked In Point Of Contact With Other Bars And Surface Moisture - 800 Kg.10) Thin Poultry Sausages - Finely Minced Sausage, In Barrier Casings, Ø 23, Bars Unscrewed In A Machine, Approx. 12 Cm Long. The Addition Of Pork Connective Tissue And Pork Animal Protein Is Not Allowed - 1,300 Kg.11) Pork Pâté Baked In Molds - Block Product, Offal, Baked, Consisting Of Pork Fat, Pork Meat, Pork Liver, Water, With Additional And Complementary Substances . Product In Aluminum Foil Molds. Surface Clean, Dry, Smooth, Visible Sprinkles. In Cross-Section - Raw Materials Are Evenly Distributed, Spreadable And Firm Consistency, Small Amounts Of Rendered Fat Are Allowed. The Color On The Cross-Section Ranges From Gray To Pink. Characteristic Taste And Smell, With A Noticeable Taste Of Cooked Liver And Spices. Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 800 Kg.12) Pasztetowa - Product In A Natural Or Artificial Casing; Surface Clean, Slightly D Unacceptable Dirt, Sliminess And Mold Growth. Greasy, Firm, Uniform, Small Amounts Of Rendered Fat Are Allowed Under The Casing. Light Cream Color With A Gray Tint Or The Color Of The Artificial Casing Used: Gray, Cream-Gray To Pink; Unacceptable Color Non-Uniformity. The Smell Is Typical Of Steamed Offal Meat, Noticeable Spices And The Aftertaste Of Cooked Liver; Unacceptable Taste And Smell Indicating Staleness Or Other Foreign - 1100 Kg.13) Roman Roast Poultry - Product Formed Using Rectangular Molds Weighing Approx. 1 Kg. Subjected To The Steaming And Baking Process. The Upper Surface Of The Roast Is Decorated With Decorative Sprinkles. Packaged Vac. A Rectangular Block Weighing Approx. 1 Kg. The Side And Bottom Surfaces Are Smooth, With Decorative Sprinkles Visible On Top. The Consistency Is Quite Tight, 3 Mm Thick Slices Should Not Fall Apart, The Structure Is Uniform, All Ingredients Are Evenly Mixed. Clusters Of Individual Ingredients And Numerous Holes Filled With Jelly Or Fat With Changed Color Around The Holes Are Unacceptable. Spices Are Clearly Noticeable. The Addition Of Pork Fat, Pork Connective Tissue, And Pork Animal Protein Is Not Allowed - 450 Kg.14) Poultry Tenderloin - Product In A Barrier Casing, Ø 75, Bars Approx. 25 Cm Long, Closed With A Clip. Subjected To The Brewing Process. Vac Packed. The Surface Should Be Clean, Dry, The Casing Should Fit Tightly To The Stuffing, And The Surface Should Be Smooth. The Raw Materials Are Evenly Distributed On The Cross-Section, Clusters Of One Of The Ingredients And Streaks Of Fat And Jelly Are Not Allowed. The Taste And Smell Of The Spices Used Is Noticeable; Any Taste Or Smell That Indicates Staleness Or Any Other Foreign Smell Is Unacceptable. The Addition Of Pork Connective Tissue And Pork Animal Protein Is Not Allowed - 200 Kg.15) Smoked Jowl - Smoked Pork Jowl With Skin, Steamed. Cherry To Dark Cherry Color. Taste And Smell Typical Of Smoked Meat Made From Cured, Smoked And Steamed Meat, Unacceptable Taste And Smell Indicating Staleness Or Other Alien Smell. Vacuum Packed - 500 Kg.16) White Brawn (Italian) - A Product Made From Pork And Beef Offal And Meat Raw Materials. General Appearance And Surface - Brawn In A Colorless Polyamide Casing In The Shape Of A Bar, Approx. 20 Cm Long, Casing Diameter Over 75 Mm: The Casing Should Fit Tightly To The Stuffing, Not Wrinkled. Appearance On The Cross-Section - The Color On The Cross-Section Is Grey-Pink, Appropriate To The Meat And Fat Ingredients Used: Grey-Green Or Other Unusual Color Is Unacceptable. Consistency - Juicy, A 5 Mm Thick Slice Should Not Fall Apart, Unacceptable Clusters Of Unmixed Ingredients - 450 Kg.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 . General Appearance And Surface - Brawn In A Colorless Polyamide Casing In The Shape Of A Bar, Approx. 20 Cm Long, Casing Diameter Over 75 Mm: The Casing Should Fit Tightly To The Stuffing, Not Wrinkled. Appearance In Cross-Section – Color In Cross-Section Typical Of Black Brawn. Consistency - Juicy, A 5 Mm Thick Slice Should Not Fall Apart, Unacceptable Clusters Of Unmixed Ingredients - 450 Kg.18) Pork Fat - Without Skin (Subcutaneous Fat Tissue From Pork - Removed From The Back, Back Of The Body, Sides Or Shoulder), Fresh, Not Frozen, Raw - In The Form Of Flakes. A Sheet Of Not Less Than 0.5 [Kg] - 400 Kg.19) Pressed Poultry Ham - A Product Made From Poultry Meat Obtained From Chicken Carcasses, Fats And Additional Raw Materials. Fat Content – ​​No More Than 10%. Appearance - Thick Bars In Artificial Casings, Approx. 35 Cm And Approx. 100 Mm In Diameter. On The Cross-Section - Light Pink To Pink In Color, Tight And Compact Consistency. The Taste And Smell Are Typical Of Poultry Ham With Noticeable Spices And A Smoky Aftertaste. The Addition Of Pork Connective Tissue And Pork Animal Protein Is Not Allowed - 80 Kg.20) Luncheon Ham - A Medium-Ground Product Made Of Pork And Beef Meat In Large-Diameter Casings, Steamed. Appearance - Thick Bars In Artificial Casings, Approx. 35 Cm And Approx. 100 Mm In Diameter. On The Cross-Section - Light Pink To Pink In Color, Tight And Compact Consistency. Taste And Smell Typical Of Luncheon Meat - 450 Kg.21) Poultry Luncheon Meat (Poultry Bar) - A Product Made Of Poultry Meat Without Tendons With Spices, Coarsely Ground, Gelatin Jelly Coating Or Barrier Casing Is Allowed, The Cross-Section Shows A Mosaic Formed By Large Pieces Of Meat With Poultry Fillet And Thigh. Taste And Smell Characteristic Of The Raw Materials Used And Flavoring Spices Subjected To Technological Processing. Product In An Artificial Casing, 35 To 40 Cm Long And 10 To 12 Cm In Diameter. The Surface Of The Bar Is Smooth, Pink And White In Color, The Casing Adheres Tightly To The Stuffing. At Least 75% Are Coarsely Chopped Pieces, Evenly Distributed, Bound With Binding Mass. The Addition Of Pork Connective Tissue And Pork Animal Protein - 450 Kg Is Not Allowed.