Lamb.
Fully established as part of the traditional range of meat products in Portugal. It is made using uncured bacon and lightly minced pork, which are bound together by flour. Seasoning and gentle curing give it a golden tone and delicate flavour. For cooking, they must be pricked so that they do not burst. Then, simply grill or boil them as a starter, snack or in a delicious cozido a portuguesa.
This sausage has a dark colour and intense taste. During production, blood and tough, well-minced fat are added. The particular seasoning used in this smoked sausage provides it with unique characteristics in terms of its flavour and aroma. Seasoning is rich and aromatic and added in accordance with the expertise of past generations. It is particularly tasty in the Portuguese dish cozido a portuguesa (boiled beef and pork with vegetables, sausages and rice) or even roasted directly in alcohol or brandy.
The king of the Portuguese meat sector. It is made from leg of pork, with natural salting. It has the distinction of being aged cold for several months, which gives it an excellent palate and the flavour of light-red and tender meat. Despite being an essential ingredient in many dishes, both savoury and sweet, cured ham does not need great food in order to shine. A slice of cured ham is, in itself, a tasty snack, especially when accompanied by great bread and wine.
There are almost as many recipes for making and seasoning chourico sausages as there are places where they are made. They are made using lean and tenderised pork, rich in natural tripe. They are naturally seasoned and cured, in light smoke, which gives them a unique character. The filling has a uniform consistency with a marble-like appearance and attractive reddish tones.
In the same way that names vary, cooking methods and seasoning also change from one product to another. A noble tasting sausage made using leg and loin rashers of pork. It is contained in a thick pig tripe. Seasoning and the length of curing make it great for cutting thick slices from, which brings out its distinctive flavour. Delicious as a snack and, as the great Eca De Queiros (famous portuguese writer) informs us, unforgettable with peas and eggs.
Frozon chicken. 10 chickens. From 9 to 13 kg.
Natural casings.
Whole frozen chicken Weight range 1100 - 1700 gr
Chicken parts cut up
Frozen breast chicken from romania 10 likos pack
Gyros A multi variety product. It can be produced with pork beef chicken or lamb meat. There is technical support for this product from our company.
Made from beef and lamb meat with a traditional receipy starting from 5 kilos to 15 kilos.
Whole chicken / pollo entero Boneless skin on whole breast Pechuga entera sin hueso con piel Boneless skinless whole breast Pechuga entera sin hueso sin piel Boneless skin on whole leg Muslo entero sin hueso con piel Inner filet Solomio
All chicken products All beef products All lamb products
Lamb carcass Romanian frozen lamb carcass with eu certification 10-15 kg 15-17 kg and 20-25 kg (halal)
Frozen frog legs Not from farm livestocks Fully natural In frozen packages, sent via cold ring
Rapana meat (rapana venosa). It can be cooked or raw. For any details contact me
We are a farm in Romania that has delivered 20000 pcs of living lambs in 2020. We can provide more, and we will sell globally from now on. Offers are made according to requirements!
Pastrami halal , finished product for consumption. Ideal for wholesalers, hotels and restaurants. We also have beef becon, beef ribs and jerky beef. All vacum ,45 days expiry date
