Showing 6-10 of 129 items.

Is Negotiable

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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Is Negotiable

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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Is Negotiable

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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Is Negotiable

Sausage products (smoked-boiled sausages, smoked sausages, raw sausages)

Gorlovka Meat Processing Plant, SE.

Range:

- Moscow, Gubernatorskaya, Salami Madera, Servelat, Braunschweig, Grand pri, pork, Yantar, Mini salami lux, Salami golden, Muscat, Kiev, Ternopil, Victoria and others;

 

 More than 20 items of boiled-smoked, raw, smoked sausages are made from high and first grade beef, low-fat, bold and fat pork and bacon by classical technologies. Smoking with sawdust of fruit trees gives the products a pleasant aroma. New flavor combinations are achieved through the use of original spice compositions.

 

Sausages of this group are stored at temperatures from 0 ° C to 12 ° C and relative humidity of 75-78%. Shelf life of sausages subject to storage conditions:

 

 - Raw sausages - 60 days;

 - Smoked sausages - 120 days;

 - Boiled-smoked - 15 days, in the packed form, the shelf life is 25 days

 

Packing: loaves from 0,25 kg to 0,5 kg

Price: from 159 to 425 rubles / kg

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