Halal Kind Meats is seeking partners interested in investing in Halal abattoirs and farms in Australia, in partnership with Australian farmers. Australian export grade meat will be available for direct purchase by our investment partners for export to your home market, without the middleman.
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.
Grade a: whole, grade b: whole, rear legs
Description: without skin, head, paws, entrails; but with bones, will frozen
Specification:
1000g-1500g/pc for grade a
600g -1000g/pc for grade b
140g - 275g/pc for rear legs
Single packing for grade a
Single packing for grade b
Board packing for rear legs
