DOCSLIB.ORG

Plant Directory Monday, September 27, 2021

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Plant Directory Monday, September 27, 2021 Plant Directory Monday, September 27, 2021 Plant Name Plant Name County, Phone, Fax Activity Mailing Address Physical Address Inspector's Slaughter Species Est. Nr. Area Office Numbers Suspension Dates 3 Fish, Inc 3 Fish, Inc Gaston 2 700 Tulip Dr 700 Tulip Drive (704)867-1818 Gastonia, NC 28052 Gastonia, NC 28052 TA-47129 4 A Full Measure Catering A Full Measure Catering Davie 2 174 Knight Lane 1995 Highway 801 South (336)909-2728 Advance, NC 27006 Advance, NC 27006 TA-40282 9 A Full Measure Catering(A) A Full Measure Catering(A) Davie 2 174 Knight Lane 643 Wilkesboro Street (336)909-2728 Advance, NC 27006 Mocksville, NC 27028 TA-40282A 9 A. B. Vannoy Hams A. B. Vannoy Hams Ashe 2 P. O. Box 14 205 East Buck Mountain Road (336)246-3319 West Jefferson, NC 28694 West Jefferson, NC 28694 TA-34635 9 A. L. Beck & Sons, Inc A. L. Beck & Sons, Inc Forsyth 2 505 Jones Road 505 Jones Road (336)788-9008 Winston-Salem, NC 27107 Winston-Salem, NC 27107 (336)788-0330 TA-06639 7 A1 Custom Meats, LLC A1 Custom Meats, LLC Johnston 6 1921 Strickland Road 1921 Strickland Road (919)938-0010 A, B, D, E Clayton, NC 27520 Clayton, NC 27520 CUSTOM 2 Acre Station Meat Farm Acre Station Meat Farm Beaufort 3 17076 NC Highway 32 North 17076 NC Highway 32 North (252)927-3700 A, B, C, D, E Pinetown, NC 27865 Pinetown, NC 27865 TA-19904 6 Acre Station Meat Farm Retail Acre Station Meat Farm Retail Beaufort 2 17076 NC Highway 32 North 17076 NC Highway 32 North (252)927-3489 Pinetown, NC 27865 Pinetown, NC 27865 TA-40320 6 AC's Yummy Jerky, LLC AC's Yummy Jerky, LLC Iredell 2 1884 Old Wilkesboro Road 3425 Taylorsville Hwy (704)871-1771 Statesville, NC 28625 Statesville, NC 28625 TA-48238 9 Adam Farms, LLC Adam Farms, LLC Cherokee 6 P.O. Box 786 184 Stiles Packing Lane (828)389-1409 Murphy, NC 28906 Marble, NC 28905 CUSTOM 1 Species Codes Calves-A, Cattle-B, Swine-C, Sheep-D, Goats-E, Ratite-F, Bison-G, Cattalo-H Activity Codes: 1-Slaughter, 2-Processing, 3-Slaughter and Processing, 4-Poultry Processing 5-Poultry Slaughter and Processing, 6-Custom Plant Name Plant Name County, Phone, Fax Activity Mailing Address Physical Address Inspector's Slaughter Species Est. Nr. Area Office Numbers Suspension Dates Albemarle Meat Processing Plant Albemarle Meat Processing Plant Stanly 6 1718 Blanche St 1718 Blanche St (704)982-6946 A, B, D, E Albemarle, NC 28001 Albemarle, NC 28001 CUSTOM 4 Alexander's Ham Company Alexander's Ham Company Rowan 2 P. O. Box 57 Highway 152, West Landis (704)857-9222 Landis, NC 28088 Landis, NC 28088 (704)857-9222 TA-06593 7 Alleghany General Store & Processing Alleghany General Store & Processing Alleghany 6 PO Box 1584 2440 Highway 21 South (336)372-5505 Sparta, NC 28675 Sparta, NC 28675 CUSTOM 9 Alleghany Meat Center Alleghany Meat Center Alleghany 2 PO Box 1584 2440 Highway 21 South (336)372-4343 Sparta, NC 28675 Sparta, NC 28675 P-329 9 American Food Service #2 American Food Service #2 Burke 2 201 Praley St., NW 201 Praley St NW (828)522-1177 Valdese, NC 28690 Valdese, NC 28690 TA-34107A 1 American Food Service, LLC American Food Service, LLC Burke 2 1053 Summers Road 1053 Summers Road (828)221-3599 Morganton, NC 28655 Morganton, NC 28655 TA-34107 1 American Skin Company American Skin Company Pender 2 P.O. Box 1445 140 Industrial Drive (910)259-2232 Burgaw, NC 28425 Burgaw, NC 28425 (910)259-2535 TA-05903 5 Angus Barn Limited Angus Barn Limited Wake 2 9401 Glenwood Avenue 9401 Glenwood Avenue (919)787-3505 Raleigh, NC 27617 Raleigh, NC 27617 P-123 2 Asheville Packing Company, Inc. Asheville Packing Company, Inc. Henderson 2 980 Upward Road 980 Upward Road (828)692-1682 Flat Rock, NC 28731 Flat Rock, NC 28731 (828)258-9722 TA-12602 1 AWC Distribution AWC Distribution Nash 2 P.O. Box 1988 101 Nashville Road (252)977-2185 Rocky Mount, NC 27802 Rocky Mount, NC 27803 (252)977-2075 P-11 6 Species Codes Calves-A, Cattle-B, Swine-C, Sheep-D, Goats-E, Ratite-F, Bison-G, Cattalo-H Activity Codes: 1-Slaughter, 2-Processing, 3-Slaughter and Processing, 4-Poultry Processing 5-Poultry Slaughter and Processing, 6-Custom Plant Name Plant Name County, Phone, Fax Activity Mailing Address Physical Address Inspector's Slaughter Species Est. Nr. Area Office Numbers Suspension Dates Bakkavor Foods USA, Inc Bakkavor Foods USA, Inc Mecklenburg 2 2700 Westinghouse Boulevard, Suite A 2700 Westinghouse Boulevard, Suite A (704)522-1977 Charlotte, NC 28273 Charlotte, NC 28273 (704)522-8277 TA-19198 4 Bass Farms, Inc. Bass Farms, Inc. Nash 3 P. O. Box 126 6685 Highway 64 East Alternate (252)478-4147 C Spring Hope, NC 27882 Spring Hope, NC 27882 (252)478-5991 P-37 2 Bethesda Provision Bethesda Provision Durham 2 1712 Stage Road 1712 Stage Road (919)596-2490 Durham, NC 27703 Durham, NC 27703 (919)957-8916 P-114 2 Brasstown Beef, LLC Brasstown Beef, LLC Macon 2 211 West Palmer Street 211 West Palmer Street (828)524-2138 Franklin, NC 28734 Franklin, NC 28734 TA-06591 1 Brenneman's Custom Processing Brenneman's Custom Processing Yadkin 6 5321 St. Paul Church Road 5321 St. Paul Church Road (336)468-8145 Hamptonville, NC 27020 Hamptonville, NC 27020 CUSTOM 9 Bridgeton Poultry Market Bridgeton Poultry Market Craven 4 P. O. Box 211 Highway 17 North (252)637-9792 Bridgeton, NC 28519 Bridgeton, NC 28519 P-252 6 Broome Poultry Broome Poultry Stanly 4 24816 Austin Road 24816 Austin Road (704)983-0965 Albemarle, NC 28001 Albemarle, NC 28001 TA-20256 4 Buddy's Fresh Meats, LLC Buddy's Fresh Meats, LLC Pender 2 22393 NC Highway 210 9577 Piney Woods Rd (910)471-0545 Rocky Point, NC 28457 Willard, NC 28478 P-359 5 C. L. Sowers C. L. Sowers Davidson 2 5894 North NC Highway 150 5894 North NC Highway 150 (336)764-0507 Lexington, NC 27292 Lexington, NC 27292 P-257 7 Caldwell Meat Processing Company Caldwell Meat Processing Company Lincoln 3 3726 Goodson Road 3726 Goodson Road (828)428-8833 C Maiden, NC 28650 Maiden, NC 28650 P-312 4 Species Codes Calves-A, Cattle-B, Swine-C, Sheep-D, Goats-E, Ratite-F, Bison-G, Cattalo-H Activity Codes: 1-Slaughter, 2-Processing, 3-Slaughter and Processing, 4-Poultry Processing 5-Poultry Slaughter and Processing, 6-Custom Plant Name Plant Name County, Phone, Fax Activity Mailing Address Physical Address Inspector's Slaughter Species Est. Nr. Area Office Numbers Suspension Dates Carlie C. McLamb Meats Carlie C. McLamb Meats Harnett 2 10 Carlie C's Drive 10 Carlie C's Drive (910)892-4124 Dunn, NC 28334 Dunn, NC 28334 TA-27256A 2 Carolina Classic Catfish Carolina Classic Catfish Pitt 2 PO Box 10 7178 Highway 11 South (252)746-2818 Ayden, NC 28513 Ayden, NC 28513 TA-46893 6 Carolina Packers, Inc. Carolina Packers, Inc. Johnston 2 P. O. Box 1109 2999 South Brightleaf Boulevard (919)934-2181 Smithfield, NC 27577 Smithfield, NC 27577 (919)989-6794 TA-19836 3 (919)934-6183x133 Catawba Meat Processing Catawba Meat Processing Catawba 6 6167 Hudson Chapel Rood 6167 Hudson Chapel Rood (828)241-2787 C Catawba, NC 28609 Catawba, NC 28609 CUSTOM 9 CE Kitchen LLC CE Kitchen LLC New Hanover 2 203 Racine Drive 417 Raleigh Street (217)851-9371 Wilmington, NC 28403 Wilmington, NC 28403 TA-51315A 5 Chick-A-Ray Poultry & Egg Company, Inc. Chick-A-Ray Poultry & Egg Company, I Stanly 4 108 Berkley Avenue 24877 Thompson Road (704)986-6548 Hartsville, SC 29550 Albemarle, NC 28001 TA-44817 4 CHOP'T Creative Salad Company, LLC CHOP'T Creative Salad Company, LLC Guilford 2 853 Broadway, Ste 606 209F Creek Ridge Rd Ste F (336)663-8579 New York, NY 10003 Greensboro, NC 27406 P-362 8 Circle P Meats Circle P Meats Alexander 6 218 Glenn Drum Farm Road 218 Glenn Drum Farm Road (828)612-5300 Taylorsville, NC 28681 Taylorsville, NC 28681 CUSTOM 9 City Packing Company City Packing Company Alamance 3 1177 Anthony Road 1177 Anthony Road (336)227-0211 C Burlington, NC 27215 Burlington, NC 27215 (336)227-8521 TA-08341 8 Clarkton Processing Company Clarkton Processing Company Bladen 6 P. O. Box 533 105 North Gooden Street (910)647-8191 A, B, C, D, E Clarkton, NC 28433 Clarkton, NC 28433 CUSTOM 5 919-218-1751 Species Codes Calves-A, Cattle-B, Swine-C, Sheep-D, Goats-E, Ratite-F, Bison-G, Cattalo-H Activity Codes: 1-Slaughter, 2-Processing, 3-Slaughter and Processing, 4-Poultry Processing 5-Poultry Slaughter and Processing, 6-Custom Plant Name Plant Name County, Phone, Fax Activity Mailing Address Physical Address Inspector's Slaughter Species Est. Nr. Area Office Numbers Suspension Dates Clean Eatz Kitchen Clean Eatz Kitchen New Hanover 2 306 Old Dairy Rd 306 Old Dairy Rd (217)851-9371 Wilmington, NC 28405 Wilmington, NC 28405 TA-51315 5 Combs' Produce Combs' Produce Surry 2 153 South Bridge Street 153 South Bridge Street (336)835-2537 Elkin, NC 28621 Elkin, NC 28621 P-214 9 Cook Out, Inc. Cook Out, Inc. Guilford 2 2601 Randleman Road 2601 Randleman Road (336)272-2160 Greensboro, NC 27406 Greensboro, NC 27406 TA-46815 8 Cook Out, Inc. #2 Cook Out, Inc. #2 Forsyth 2 1010 South Main Street 1010 South Main Street (336)993-4498 Kernersville, NC 27284 Kernersville, NC 27284 TA-40194 8 Cool Springs Meat Processing Cool Springs Meat Processing Wilkes 6 2099 C.
Load more

Recommended publications
  • Product List May 2019 Poultry, Meat & Fish
    PRODUCT LIST MAY 2019 POULTRY, MEAT & FISH Leathams started by selling meats and today we have a superb range of poultry, meat and fish products specifically for the professional chef. We have fish for all occasions and lots of great raw, cooked, cured and smoked meat and poultry. TOO= To Order Only 2 POULTRY, MEAT & FISH MIN WEIGHT/PACK CASE CODE DESCRIPTION UNIT OF SALE TEMP TOO? SHELF NEW? FORMAT SIZE LIFE BEEF BEE002 Cajun Beef Brisket 1Kg 10 EACH FROZEN 250 BEE200 Chefs Brigade® Roast Beef Thinly Sliced (16-25) 500g 6 TRAY CHILLED 11 BEE201 Pre-Sliced Rare Roast Beef 400g 20 PACK FROZEN 540 BEE400 Salt Beef, Sliced (31-45) 1Kg 4 TRAY CHILLED 16 CHARCUTERIE - ITALIAN Mixed Antipasto (Coppa, Salami Milano & Finocchiona approx. 10 CHA002 slices) 265g 10 PACK CHILLED 85 CHA004 Coppa 250g 12 TRAY CHILLED 60 CHA008 Mixed Antipasti (Prosc, Coppa, Fennel) 65g 15 EACH CHILLED 50 CHA009 N'Duja 500g 10 TRAY CHILLED 40 CHA031 Salami Milano 500g 8 EACH CHILLED YES 60 CHA113 Calabrese Antipasti Copa, Panc & Schi 200g 5 PACK CHILLED 55 CHA117 Salsiccia Piccante 1Kg 6 EACH CHILLED YES 60 CHA202 Charcuti® Mortadella, Sliced (approx. 25 slices) 250g 8 TRAY CHILLED 40 CHA203 Charcuti® Salsiccia Piccante, Sliced (approx. 53 slices) 250g 8 TRAY CHILLED 50 Charcuti® Mixed Antipasti (Prosciutto, Spianata, Milano approx. 12 CHA204 slices) 135g 8 TRAY CHILLED 50 CHA205 Charcuti® Bresaola, Sliced (approx. 7 slices) 70g 8 TRAY CHILLED 50 Antipasti (Salami Milano, Salami Napoli, Prosciutto Crudo, Coppa / CHA213 ave.8 Prosciutto, 12 coppa, 12s. Milano, 12 s.
    [Show full text]
  • Supplement 1
    *^b THE BOOK OF THE STATES .\ • I January, 1949 "'Sto >c THE COUNCIL OF STATE'GOVERNMENTS CHICAGO • ••• • • ••'. •" • • • • • 1 ••• • • I* »• - • • . * • ^ • • • • • • 1 ( • 1* #* t 4 •• -• ', 1 • .1 :.• . -.' . • - •>»»'• • H- • f' ' • • • • J -•» J COPYRIGHT, 1949, BY THE COUNCIL OF STATE GOVERNMENTS jk •J . • ) • • • PBir/Tfili i;? THE'UNIfTED STATES OF AMERICA S\ A ' •• • FOREWORD 'he Book of the States, of which this volume is a supplement, is designed rto provide an authoritative source of information on-^state activities, administrations, legislatures, services, problems, and progressi It also reports on work done by the Council of State Governments, the cpm- missions on interstate cooperation, and other agencies concepned with intergovernmental problems. The present suppkinent to the 1948-1949 edition brings up to date, on the basis of information receivjed.from the states by the end of Novem­ ber, 1948^, the* names of the principal elective administrative officers of the states and of the members of their legislatures. Necessarily, most of the lists of legislators are unofficial, final certification hot having been possible so soon after the election of November 2. In some cases post­ election contests were pending;. However, every effort for accuracy has been made by state officials who provided the lists aiid by the CouncJLl_ of State Governments. » A second 1949. supplement, to be issued in July, will list appointive administrative officers in all the states, and also their elective officers and legislators, with any revisions of the. present rosters that may be required. ^ Thus the basic, biennial ^oo/t q/7^? States and its two supplements offer comprehensive information on the work of state governments, and current, convenient directories of the men and women who constitute those governments, both in their administrative organizations and in their legislatures.
    [Show full text]
  • Bacon & Gammon
    Bacon & Gammon Product Code Pricing Unit Sliced Unsmoked Bacon (Large Packs) Rindless Streaky Stirchley 2.27kg B203 PACK Rindless Streaky Selfar 2.27kg B203S PACK Rindless Back Stirchley 2kg B207D2 PACK Rindless Back Stirchley 2.27kg B207D PACK Rindless Back Stirchley Dry Cure 2.27kg B207DA PACK Rindless Back Stirchley Rib Free 2.27kg B207DR PACK Rindless Back Stirchley Supertrim 2.27kg B207ST PACK Rindless Back Stirchley Thick Cut 2.27kg B207DT PACK Rindless Back Stirchley Catering 2.268kg B207E PACK Rindless Back Classic (A11) 2.25kg B207M PACK Rindless Back Selfar 2.27kg B207S PACK Sliced Smoked Bacon (Large Packs) Smoked Rindless Streaky Stirchley 2.27kg B204 PACK Smoked Rindless Streaky Selfar 2.27kg B204S PACK Smoked Rindless Back Stirchley 2.27kg B218D PACK Smoked Rindless Back Stirchley Dry Cure 2.27kg B218DC PACK Retail Packs Rindless Streaky Stirchley 20 x 454g B2031 CASE Rindless Back Stirchley 20 x 454g B2071 CASE Rindless Back Stirchley 40 x 200g B207C CASE Smoked Rindless Back Stirchley 20 x 454g B2181 CASE Smoked Rindless Back Stirchley 40 x 200g B218C CASE UK Sliced Bacon Knights British Rind On Streaky 2.27kg B206UK PACK Knights British Rind On Back 2.27kg B208UK PACK Knights British Rind On Streaky Smoked 2.27kg B217UK PACK Knights British Rind On Back Smoked 2.27kg B219UK PACK Knights British Dry Cured R/L Back 2.27kg B207UD PACK Knights British Dry Cured R/L Back Smk 2.27kg B218UD PACK Whole Bacon Stirchley Whole Rindless Streaks B258 KG Danish Crown BSD Whole Backs B255D KG Danish Crown BSD Whole Backs Smoked B259D
    [Show full text]
  • CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
    CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
    [Show full text]
  • Smithfield Market
    SMITHFIELD MARKET Smithfields 2009 (v4-fin).indd 1 09/04/2009 17:35:17 Allied Meat Importers was originally established to AMI Smithfi eld SMITHFIELD MARKET market beef in Europe only from the Botswana Meat 206 Central City of London Corporation Commission but, since its inception, AMI has built up Markets an unrivalled expertise in trading under the terms of Smithfi eld London Central Markets the ACP Beef Protocol under the Lomé Agreement London Superintendent’s Offi ce and has customers in all Member States of the EC1A 9LH European Union. East Market Building Tel: This expertise was recognised by other Southern 020 7248 0367 London. EC1A 9PQ African beef exporters who, over the years, have Fax: Naturally joined with the Botswana Meat Commission in 020 7329 6046 produced selecting AMI to market their beef throughout the European Union with its varying market needs and Tel: 0207 332 3092 hormone and complex importing regulations. Fax: 0207 236 8735 GM free beef The products presently marketed by AMI are from fi ve abattoirs, two in Botswana, two in Namibia and one in Swaziland, all approved by the European www.cityofl ondon.gov.uk/ www.alliedmeats.com Union. Smithfi eld Index Introduction by Market Superintendent ......................................... 5 Smithfi eld Market Today ................................................................. 6 Market Refurbishment ..................................................................... 8 The Way Forward ........................................................................... 12 Butchers
    [Show full text]
  • Cocktail Menu's 2020
    Cocktail Menu’s 2020 A-3 hot 3 cold R225 B-5 hot 4 cold R245 C-6 hot 5 cold R265 Included in all the above selections Freshly cut fruit and vegetable crudités with hummus, guacamole, whipped cream cheese with basil pesto dip Cold Canapes **Selection quantity is not for all meat types. Please select as per above guideline between the variety of poultry / beef / pork / seafood / vegetarian Pork 1. Vietnamese BBQ pork crystal wrap, Julian carrot, coriander, mint, glass noodles, hoi sin 2. Melon wedge wrapped in black forest ham, peppadew, bamboo stick 3. Gammon bruschetta, cranberry butter spread and apple chili chutney Beef 4. Rare roast beef, onion griddle scone with parmesan crackling, whole grain mustard 5. Steak Tartar in herb pastry case topped with garnish and shoots 6. Pastrami, Dijon, gherkin pancake roulade on basil bruschetta topped onion marmalade, shoots Seafood 7. Flaked trout Caesar Bruschetta, QP, caviar, crisp lettuce, lemon 8. New Orleans prawn Po Boy soft sweet bun, ice burg lettuce, tomato, QP mayonnaise 9. Smoked salmon, beetroot falafel cake, horseradish, micro shoots, pea dots Poultry 10. Mexican chopped chicken pastry shell, pickled radish, cilantro, sour cream 11. Chicken liver pate, charcoal éclair, orange ginger marmalade, pickled red onion, micro shoots 12. Smoked chicken, mozzarella, gherkin, heirloom tomato bamboo skewer, basil pesto drizzle Vegetarian 13. Beetroot tart, balsamic roasted baby beets, parmesan mascarpone dots, purple dust, foraged shoots 14. Goats cheese tartlet, butter grilled forest mushroom, tomato chili jam, and fresh thyme shoots 15. Chipotle, feta, rose tomato, grilled zucchini ribbons, pancake roll, roasted tomato salsa Hot Selection quantity is not for all meat types.
    [Show full text]
  • Ch 3. Charcuterie.Pdf
    Ch.3. CHARCUTERIE BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV Charcuterie It is the art and science of making raw and cooked preparations of meat with emphasis on pork. Today most of these preparations are called PROCESSED MEATS. These preparations include hams, sausages, salamis, cold cuts, rolled shoulders, frankfurters and others. Regional specialties in charcuterie developed all over Europe are- ◦ Frankfurters from Frankfurt (Germany) ◦ Genoa Salami from Genoa (Italy) ◦ Bologna from Bologna (Italy) ◦ Braunschweiger from Brunswick (Germany) BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV Terrines • TERRINES are the closest cousin of pates. • The terrine vessel is an oblong, earthenware mold. It can also be enameled cast iron . • Terrines are the pate cooked in terrine mold and not a crust. • Terrines can also be made using pre-cooked paste of meat, fish or vegetable purees bound cold with gelatin or hot with eggs. • Terrines can be served directly from the mold or removed. BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV PATES • The term pate means forcemeat baked in a crust, usually in a rectangular or oval loaf mold. • In French it is termed as PATE EN CROUTE. • In other words it can also be a spread of finely chopped or pureed seasoned meat, often chicken liver. • In general sense the term pate applies to mixtures other than forcemeats baked in crust. BY- MRS. MRUDULA JADHAV GALANTINES • Galantine is a boned poultry or game animal stuffed with forcemeat.
    [Show full text]
  • PRODUCTS WE OFFER We Are Here to Help You with Everything You Need to Provide an Essential Food and Drink Service by Creating Food Boxes for Your Community
    Community Food Hubs PRODUCTS WE OFFER We are here to help you with everything you need to provide an essential food and drink service by creating food boxes for your community. From beans to butter – cucumber to chicken – tomatoes to toilet roll, our online shelves are full. We have over 9,000 products from everyday essentials to special treats and the full range is available to you!* Our favourite everyday essentials are included to get you started. We have included a traditional retail pack size, so you can easily compare our pack sizes to what you would usually find in your local supermarket. *Unfortunately, due to licensing rules, we can’t offer alcohol at this time Community Food Hubs PRODUCT GUIDE Meat & Poultry TRADITIONAL Cooked Meats BRAKES SIZE SUPERMARKET SIZE PRICE C 29177 Brakes Sliced Ham 1 x 454g (av. 17 slices) 1 x 150-300g £7.06 C 29178 Brakes Sliced Honey Roast Ham 1 x 454g (av. 12 slices) 1 x 150-300g £6.57 C 29186 Brakes Wafer Thin Sliced Ham 1 x 454g 1 x 100-200g £5.45 C 29187 Brakes Wafer Thin Smoked Ham 1 x 454g 1 x 100-200g £5.45 C 29189 Brakes Sliced Cooked Chicken 1 x 454g (av. 35 slices) 1 x 150-250g £5.87 C 29191 Brakes Wafer Thin Honey Roast Ham 1 x 454g 1 x 100-200g £6.29 C 70016 Brakes Wafer Thin Pastrami 1 x 454g 1 x 100-200g £8.18 C 74704 Brakes Sliced Ham 1 x 454g (av. 16 slices) 1 x 150-250g £6.71 C 111366 Brakes British Wiltshire Cured Ham 1 x 454g (av.
    [Show full text]
  • Lunch Menu (12.00 - 15.00)
    Lunch Menu (12.00 - 15.00) ALL TAXES ARE INCLUDED IN THE PRICES Mondays Beans / Φασόλια βραστά €10.00 Calamari/ καλαμάρι €12.00 The Stone House Salad / Σαλάτα €9.00 Tuesdays Beef Stifado / Βοδινό Στιφάδο €12.00 Spaghetti Bolognese / Σπαγγέτι €10.00 The Stone House Salad / Σαλάτα €9.00 Wednesdays Lentils / Φακές €10.00 Politiko / Πολιτικό Σουβλάκι €12.00 The Stone House Salad / Σαλάτες €9.00 Thursdays Moussaka/ Μουσακα €12.00 Pasta / Πάστα επιλογής €10.00 The Stone House Salad/ Σαλάτες €9.00 Fridays Black Eye Beans/ Λουβιά €10.00 Kleftiko /Κλέφτικο Αρνί €14.00 The Stone House Salad /Σαλάτες €9.00 D inner Menu 18.00 - 22.30 Tuesday - Sunday, Closed Monday Evening Meze & Platters Meat Meze (2 Persons) 2 0 Dishes inc Salad & Chips €37.00 Beer Platter (2 Persons) 4 Types of Sausage, Chips, Dips & 2 Beers €20.00 Ouzo Platter (2 Persons) I nc. 250ml Bottle of Ouzo €16.00 Meat Platter (2 Persons) S alami, Prosciutto, Parma Ham, Gammon & Basket of Fresh Bread & Tahini Dip €22.00 Cheese Platter (2 Persons) H alloumi, Graviera, Vintage Cheddar, Parmesan, Goats Cheese, Blue Cheese, Brie & a Basket of Fresh Bread & Tahini Dip €18.00 Other Mains Lamb Chops (4) €14.00 Kleftiko €17.00 Moussaka (portion) €12.00 Stuffed Vegetables €12.00 Politiko Kebab €12.00 Prawns Saganaki €13.00 Calamari €13.00 Baby Marida (Picarel) €11.00 Tsipoura (Sea Bream) (450gr) €17.00 Margherita Pizza €10.00 Beef Burger with Chips €13.00 Side Dishes Loukanika €2.50 Pastourma €2.50 Halloumi €2.50 Flower Zucchini €2.50 Zucchini with Eggs €2.00 Louvana with Eggs €2.00 Tomato with Eggs €2.00 Portion of Chips €2.00 Grilled Vegetables €2.50 Ravioli €2.50 Green Bell Peppers with Pork Belly €2.50 Stifado Beef with Onions €2.50 DESSERTS Chocolate Lava Cake with Vanilla Ice Cream €7.00 Apple Pie w ith Vanilla Ice Cream €6.00 Carrot Cake w ith Vanilla Ice Cream €6.00 Ice Cream (Vanilla, Chocolate & Strawberry) 3 Scoops €5.00 Fresh Fruit Platter (2 Persons) €12.00 Fruit Platter Additional Person €4.50 1 1 ALL TAXES ARE INCLUDED IN THE PRICES .
    [Show full text]
  • Cooked & Cured Meat Products
    Food Ingredients Cooked & Cured Meat Products Introduction DEFINITION: Cooked and cured meats are products that had been cured using Nitrite and/or a combination of Nitrite and Nitrate, which results in the unique, distinctive properties of cured meat. They are then cooked to a core temperature of 72° C. The processed meat industry is under ever increasing pressure, to drive down price, to meet ever rising food safety standards, to produce products with specific dietary requirements and to label products in a clear and understandable manner. Crown National helps provide solutions to these challenges. By employing a wide range of people and technology in the fields of food science, sensory, analytical chemistry and equipment technology, we are able to assist you with all your needs. Furthermore, our close association with major international food ingredients’ companies, ensures that Crown National stays in the forefront when it comes to your choice of ingredient suppliers. VARIOUS COOKED AND CURED MEAT PRODUCTS 49 Food Ingredients Cooked & Cured Meat Products Spreads How To Make Bacon Spread METHOD: 1. Pre-cook bacon pieces and spek (add 15% extra for cookout) in a stainless steel tray at 80º C until the spek is soft. 2. To the cookout in the tray, add boiling hot water to make up the broth requirement. Place the bacon pieces and spek in the bowlcutter and run for 8 revolutions at high speed prior to adding the Crown Batch Pack. 3. After a further 10 revolutions at high speed, slowly add the pre-weighed hot broth and cutter until smooth. 4. Fill into casings and cook at 80º C to an internal heat core temperature of 72º C.
    [Show full text]
  • A Study of North American Charcuterie
    From Gate to Plate: A STUDY OF NORTH AMERICAN CHARCUTERIE Illtud Dunsford, Charcutier Ltd Hybu Cig Cymru Livestock Scholar 2011. 1 From Gate to Plate: A study of North American Charcuterie. Contents 2 Introduction 3 Charcuterie 4 Variations of Charcuterie 5 The Pacific Northwest 6 Vancouver, British Columbia. 7 The Cure 7 The Oyama Sausage Company 8 Seattle, Washington. 9 Heath Putnam Farms/Wooly Pigs 9 Lather Unusual 11 Link Labs 11 Portland, Oregon. 12 Oregon Food Innovation Centre 12 Kitchen Cru 13 Tails & Trotters 14 Fairfield, California. 16 Suisun Valley Farm 16 San Francisco, California. 17 Boccalone 17 Redding, California. 18 Keller Meat Group 18 Summary 19 2 Introduction When we think of the influence of North America on our food culture, we invariably think of fast food and the domination of the large supermarkets. So, why of all places did I choose the Pacific Northwest to look at pork production, and specifically charcuterie production? vs Having visited a number of salumificio and prosciuttificio factories in Italy it was obvious that both tradition and the natural climate contributed largely to the product that was being made. When asked why something was done in a specific way, the answer would invariably be “because thatʼs how itʼs always been done”. “...among the sausage-makers of one town, let alone one province, there remains an intensely individual attitude which dismisses everyone elseʼs product out of hand. Not with disdain, mind you, for disdain implies a positive reaction, but a complete disinterest. What we were told in one street for instance, about mortadelle, would be flatly contradicted in the next.” A & A Hippsley Coxe speaking of Italian sausage-makers, from Book of Sausages Having returned to the family farm in 2004, the tradition of curing our own pork fell to me.
    [Show full text]
  • View & Download Full Product List
    Vacuum Pack Unit Sizes Hot Food Counter Specialities PRICES EXCLUDING VAT THE FOLLOWING ITEMS ARE READY TO GRILL & EAT ALL PRICES PER PACKET (per each) 252 Marinated Pork Ribs 300 Shortback Bacon (150g) Pickled, cooked and marinated +/- 5kg 301 Streaky Bacon (150g) 302 Curry Brawn (125g) 349 Marinated Pork Ribs 1KG Retail Box 303 Ham in Aspic (125g) 253 Cooked Pork Belly, Smoked 304 Smoked Chicken Roll (125g) Boneless pork belly, pickled, cooked and sprinkled with 305 Turkey Breast (125g) seasoning, 1 per vacuum bag 306 Turkey Pastrami (125g) 254 Cooked Pork Neck, Smoked 307 Mortadella (125g) Boneless pork neck, pickled, smoked and cooked, 308 Pepper Loaf (125g) 2 per vacuum bag 309 Beef Pastrami (125g) 310 Pressed Tongue (125g) 265 Cooked Pork Roll 311 Smoked Beef (100g) Boneless pork belly, rolled and cooked 312 Coppa (100g) 249 Cooked Eisbein 313 Pancetta (100g) Pickled and cooked 314 Bresaola (100g) 50 Fleischkäse/Leberkäse - CONTINENTAL DELI SPECIALISTS - 315 Black Forest Ham (100g) Meatloaf ready cooked +/- 3.5kg per loaf 316 Continental Sandwich Ham (125g) 317 Gypsy Ham (125g) 267 Frikkadels 318 Hickory Ham (125g) Traditional pork meat balls 150g each, 6 in a tray 319 Prosciutto Crudo, Imported Italian (100g) 320 Pepper Ham (125g) 84 Cooked Boneless Gammon EXPORT APPROVED Pickled, smoked and cooked 321 Rosemary Ham (125g) 322 Kasseler Roll (125g) 254 Stuffed Turkey Breast - Fresh 323 Pepper Kasseler (125g) In netting spiced and ready to cook +/- 2-3kg PRODUCT LIST 324 Porchetta (125g) 325 Bacon & Egg Loaf (125g) 264 Cooked Whole
    [Show full text]