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Sausage and delicatessen (pate and liver sausage)

Gorlovka Meat Processing Plant, SE.

Range:

 - French with mushrooms, sandwich bacon, liver pate, an aleptic brawn, a saltwich set, a liver popular, a cat's dinner;

Due to the combination of meat raw materials, offal and milk pates and liver sausages have a soft consistency. The addition of onion, garlic and spices gives them an original flavor and aroma. The appetizing product produced by the combine is referred to traditionally Slavic products and has a high nutritional value.

Other products include pork liver, fat, pork offal, poultry, potato starch, water, salt, spices. The other product group is stored at a temperature of 0 ° C to 6 ° C and a relative humidity of 70-80%:

- in a natural shell - 2 days;

- in a polyamide shell - 8-10 days

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Sausage and delicatessen (boiled sausages)

Gorlovka Meat Processing Plant, SE.

Range:

- the highest grade: metropolitan, doctoral, amateur pig, dairy, Ostankino, Rusanovskaya;

 - First grade: boiled with beef, branded with tongue, boiled with milk, Olivier, retro with milk;

 - second grade: tea, rural, Brest, Minsk.

 

Cooked sausages are produced according to traditional and original recipes. From specially selected raw materials, sausages of higher, first and second grades of different shapes and sizes are prepared. The presence in the composition of the fat makes them more tender and more juicy, and special treatment gives an appetizing look and smell of smoking.

 

Ingredients: boiled sausages are made from pork, beef and poultry with the addition of water, salt, spices and sodium nitrite. Boiled sausages are stored at temperatures from 0 ° C to 6 ° C and relative humidity of 75-78%. Shelf life of cooked sausages under the conditions of storage:

- in a natural shell - 3 days;

- in the polyamide shell - 29 days.

 

Packing: loaves from 0,5 kg to 2 kg

Price: from 120 to 300 rubles / kg

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Sausage and delicatessen (sausages)

Gorlovka Meat Processing Plant, SE.

Range:

 - the highest quality: bogatyr sausages, branded sausages, dairy sausages, extra sausages;

 - first grade: children's sausages, cheese sausages, Soviet sausages, juicy sausages, frankfurters, morning sausages, sausages "Fairy Tale";

 - second grade: poplar sausages.

 

Sausages are produced according to traditional and original recipes. From specially selected raw materials, sausages of higher, first and second grades of different shapes and sizes are prepared. The presence in the composition of the fat makes them tenderer and juicier. Special treatment gives an appetizing look and smell of smoking.

 

Composition: Sausages are made from pork, beef and poultry with the addition of water, salt, spices and sodium nitrite. Sausages are stored at temperatures from 0 ° C to 6 ° C and relative humidity of 75-78%. The shelf life of sausages and wursts, if stored:

- in the natural shell - 2-3 days;

- in a polyamide shell - 15 days.

 

Packing: sausages in a natural shell: from 0.45 kg to 1.5 kg, sausages in an artificial shell - a vacuum package with a volume of 0.4 kg

 

The price: from 127 to 260 rubles / kg

 

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Sausage and delicatessen (sausage semi-smoked)

Gorlovka Meat Processing Plant, SE.

Range:

 - the highest grade: Poltava, Drogobych, Krakow, domestic, sirloin;

 - First grade: Viennese salami, mountain salami, mosaic, salami aromatic, merchant, salami ham, Debrecin sausages, Odessa, Bavarian sausages, Polish salami, Finnish salami, hussar sausages;

 

Semi-smoked sausages are made from pork, beef and poultry meat with the addition of salt, spices and sodium nitrite. Half-smoked sausages are stored at temperatures from 0 ° C to 12 ° C and relative humidity of 75-78%. Shelf life of semi-smoked sausages is 10 days when the storage conditions. The shelf life is 25 days In the packed form.

 

- boiled-smoked sausages - 15 days;

- the shelf life is 25 days in the packed form.

 

Packing: loaves from 0.3 kg to 0.4 kg

Price: from 360 to 480 rubles / kg

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Sausage products and delicacies (smoked pork and chicken, sausage)

Gorlovka Meat Processing Plant, SE.

Range:

 

 - Balyk darnitskiy, royal neck, balyk elite, European carb, brisket Podolskaya, ham, amateur salo, Cossack salmon, smoked bacon, slate roll, rib to beer, chicken roll, appetizing tart, apetitnye wings, festive ham, lunch ham.

 

Produced from natural meat raw materials - pork and poultry meat by traditional recipes with the addition of natural spices. The variety of forms of the finished product gives the delicacies individuality and uniqueness. Thanks to carefully selected raw materials and features of the cooking technology smoked products have a tender taste and aroma.

 

Smoked pork from whole-muscle tissue is made with smoked and smoked-boiled. Smoked pork is stored at a temperature of 4 ° C to 12 ° C and relative humidity of 75-78% - 15 days, smoked-cooked pork - 0 ° C to 6 ° C and relative humidity of 75-78% - 7 days, smoked-cooked chicken - 0 ° C to 6 ° C and relative humidity of 75-78% - 5 days. The shelf life is 29 days In the packed form.

 

Packing: vacuum packing is from 0.35 kg to 2 kg

 

Price: from 274 to 415 rubles / kg

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