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Legend
Every product is accompanied by a short description together with the information about packing. In the tables there are the following abbreviations for types of packing:
bulk -bulk
VAC - vaccum
P.VAC - single portion vacuum packed
MAP - packed in modified atmosphere |
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Packing: MAP
Description: Poultry product, steamed, in a casing with a yellow overprint in the rectangular shape.
Weight: about 1,5 kg
Shelf life: 21 days
Packing: VAC
Description: Product from poultry meat, steamed ,smoked in a cellulose foil. Taste and smell of the seasonings used are noticeable.
Weight: about 2 kg
Shelf life: 21 days
Packing: luz
Description: Product in a casing, medium minced, cured, steamed.
Weight: about 3 kg
Shelf life: 21 days
Packing: VAC
Description: Poultry product, cured, steamed and smoked . Taste and smell of seasonings for poultry sausages are noticeable.
Weight: about 1,5 kg
Shelf life: 21 days
Packing: VAC
Description: Product in a casing in the crescent shape, medium minced, steamed.
Weight: about 1,5 kg
Shelf life: 21 days
Packing: luz
Description: Product from poultry meat, steamed in a casing with an overprint. Taste and smell of the seasonings used are noticeable.
Weight: about 1,2 kg
Shelf life: 21 days
Packing: VAC
Description: Product in the tear shape, cured, steamed, smoked.
Weight: about 2 kg
Shelf life: 21 days
Packing: VAC Description: Poultry product produced from an element of turkey fillet. Steamed and smoked product, its taste and smell are characteristic for poultry products.
Weight: about 2 kg
Shelf life: 21 days
Packing: VAC
Description: Poultry product produced from an element of turkey fillet, tied in the ham shape, steamed, smoked.
Weight: about 2,5 kg
Shelf life: 21 days
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