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The Subject Of The Order Is The Supply Of Pork, Beef And Their Products. A Detailed Description Of The Subject Of The Order Can Be Found In The Terms Of Reference In Point Iv, Task 1. - Pork Neck - Boneless, Fresh, Fat Content Not More Than 15%, Smell Characteristic Of Fresh Meat, Meat Color Light Pink, Meat Not Subjected To Additional Technological Processes Such As : Plasticizing, Massaging, Injecting, Quantity: 6 Kg - Thin Blood Push - Blood Sausage With Barley And/Or Buckwheat, Steamed, Tight Consistency, Fresh, Weighing A Single Blood Sausage From 100 To 160 G, Natural Tripe, Dark Brown Color, Taste And Smell Typical Of The Assortment, Quantity: 280 Kg - Raw White Sausage - Pork, Unsmoked, Not Steamed, Medium Minced In Natural Casings, Minimum 65% Meat, Fresh, Smell Characteristic Of Butchers Products, Quantity: 60 Kg - Krakowska Sausage - Pork, Coarsely Ground, Fresh, Steamed, Smoked, Dried, In An Inedible Casing, 100 G Of The Product Is Made From A Minimum Of 120 G Of Pork, The Smell Is Typical Of Steamed Smoked Products, Quantity: 70 Kg - Shoulder Or Knock Sausage - Containing At Least 80% Meat, Shoulder And/Or Shank And No More Than 10 G Of Fat In 100 G Of Product, Fresh, Steamed, Smell Characteristic Of Steamed Products, In Inedible Casings With A Large Cross-Section, Coarsely Ground, Quantity: 170 Kg - Podwawelska Kiełbasa - Made Of Pork, Smoked , Steamed, Without Visible Fat, Medium Mince, Natural Casing Tightly Adhering To The Stuffing, Ingredients: Pork Min. 80%, Bound With A Binding Mass, Evenly Distributed, On The Cross-Section Without Visible Holes Of Fat, Smell Characteristic Of Smoked And Steamed Products, Quantity 55 Kg - Ham Sausage - Pork Meat Made Of Ham, Fresh, Steamed, Coarsely Minced, In An Inedible Casing, With A Consistency Min. 75% Meat, Fresh, Quite Tight Consistency, Tender, Meat Color Red To Dark Red, Smell Characteristic Of Smoked And Steamed Products, Quantity 285 Kg - Silesian Sausage - Fresh, Made Of Pork, Smoked, Steamed, Medium Minced, Natural Casing Tightly Adhering To The Stuffing, Composition Min.: Pork Approx. 80%, Bound With A Binding Mass, Evenly Distributed, On The Cross-Section Without Visible Holes Of Fat, Smell Characteristic Of Smoked And Steamed Products, Quantity 225 Kg - Ordinary Sausage - Containing At Least 70% Meat And Not More Than 10 G Of Fat In 100 G Of The Product, Fresh, Medium Grinding, Natural Casing Without Visible Holes Of Fat, Smell Characteristic Of Steamed Smoked Products, Quantity: 145 Kg - Żywiecka Sausage - Containing Not More Than 10 G Of Fat In 100 G Of The Product, Fresh , In Inedible Casing, Pork Min. 78%, Coarsely Ground, Diameter Approx. 55 Mm, Dark Brown Color, Salty And Smoky Taste And Smell, Quantity 45 Kh- Extra Pork Bones – From Loin Or Neck, Fresh, Smell Characteristic Of Fresh Meat, Quantity: 425 Kg - Smoked Pork Bones - Fresh, Smell Characteristic Of Smoked Products, Quantity: 55 Kg - Pork Shutter - Boneless, Fresh, Fat Content Not More Than 10%, Smell Characteris
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