Own Farm from Kujawy

ZAKŁADY MIĘSNE VIANDO ZAKŁADY MIĘSNE VIANDO AZpAKŁApetDiYt MIĘSNEe for VIANDO more Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Own farm from Kujawy Product Catalogue Loc at ion From Polish Kujawy Viando’s headquarters are located in Radojewice near Inowrocław. At the heart of beautiful Kuyavia we breed our own pigs and produce delicious Polish sausages. 2 nowy viando zuzia.indd 2 2014-03-18 17:02:31 We are a family business. We believe that what we eat affects the quality of our lives. We have been operating on the Polish market for over 20 years. 3 nowy viando zuzia.indd 2 2014-03-18 17:02:31 Distribution GENERAL OFFICE Gdańsk MEAT PLANT ZAKŁADY MIĘSNE VIANDO SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYOTWA RADOJEWICE 54 Szczecin 88-101 INOWROCŁAW Toruń NIP 556-268-63-47 PHONE +48 52 567 59 69 Inowrocław FAX +48 52 567 59 69 Poznań Warszawa MOBILE +48 664 024 653 www.viando.pl [email protected] Wrocław Katowice EXPORT OFFICE Kraków MEAT PLANT ZAKŁADY MIĘSNE VIANDO SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYOTWA RADOJEWICE 54 88-101 INOWROCŁAW NIP 556-268-63-47 PHONE +48 52 567 59 69 FAX +48 52 567 59 69 MOBILE +48 600 440 097 www.viando.pl [email protected] www.viando.pl PhD MAGDALENA SZCZUPAK-WOŹNICZKA KRZYSZTOF WOŹNICZKA ZBIGNIEW MAKULSKI PROCURATION HOLDER MANAGING DIRECTOR SALES DIRECTOR mobile.: +48 48 604 458 476 mobile.: +48 600 434 340 mobile.: +48 604 498 515 phone.: +48 52 567 59 53 phone.: +48 52 567 59 93 e-mail: [email protected] fax.: +48 52 567 59 53 fax.: +48 52 567 59 53 e-mail: [email protected] e-mail: [email protected] 8 4 2014-03-18 17:03:01 nowy viando zuzia.indd 8 Cer t i f i c a t e s High quality and excellent taste of VIANDO products have been awarded many times. Gdańsk We meet HACCP requirements, we have IFS, BRC and some of our products are QAFP certified. Szczecin Toruń QAFP Inowrocław Certificate of Registration is a guarantee Poznań Warszawa of the good origin Intertek Certification Ltd (UKAS 014) certifies that, having conducted an audit for the scope of activities: SLAUGHTER OF PIGS, CUTTING OF PIG CARCASSES, QUARTERS OF of raw materials and BEEF, PACKING OF PORK, BEEF CHILLED AND FROZEN IN MAP, VAC, PLASTIC BAGS. PICKLING MEAT, SHREDDING MEAT, MIXING INGREDIENTS, FORMING, FILLING, HEAT TREATMENT OF PRODUCTS, SMOKING, COOLING, PACKING MEATS IN MODIFIED ATMOSPHERIC PACKAGING, VAC. Including voluntary modules*: None their superior Exclusions from Scope: None Product Category(ies): 01, 03, 08 Audit Programme: Announced Wrocław Zakłady Mięsne VIANDO uality. Spółka z ograniczoną odpowiedzialnością Spółka komandytowa BRC Site Code: 7712204 Katowice Site Address: RADOJEWICE 54, 88-101 INOWROCŁAW, Polska Has achieved Grade: A Meets the requirements set out in the Kraków BRC GLOBAL STANDARD for FOOD SAFETY ISSUE 7: JANUARY 2015 Auditor Number: 168010 Certificate Number: 181A1410001 Dates of Audit: 19-21 Oct 2016 Certificate Issue Date: 26 Jan 2017 Re-audit Due Date: From 28 Sept 2017 To 26 Oct 2017 Certificate Expiry Date: 07 Dec 2017 Calin Moldovean, President Intertek Certification Ltd – 10a Victory Park, Victory Road, Derby DE24 8ZF, United Kingdom Intertek Certification Ltd is a UKAS accredited body under schedule of accreditation no. 014 In the issuance of this certificate, Intertek assumes no liability to any party other than to the client, and then only in accordance with the agreed upon Certification Agreement. This certificate’s validity is subject to the organization maintaining their system in accordance with Intertek’s requirements for systems certification. Validity may be confirmed via email at [email protected] or by scanning the code to the right with a smartphone. If you would like to feedback comments on the BRC Global Standard or the audit process directly to BRC, please contact [email protected] or call the TELL BRC hotline +44 (0) 20 7717 5959. The certificate remains the property of Intertek, to whom it must be returned upon request. *Not included in scope of accreditation. CT-BRC-Food-UKAS-EN-LT-A4-11.aug.15 CERTIFICATE Herewith Intertek Certification GmbH being an accredited certification body for IFS certification and having signed an agreement with the IFS owner, confirms that the processing activities of Zakłady Mięsne VIANDO Spółka z ograniczoną odpowiedzialnością Spółka komandytowa Radojewice 54, 88-101 Inowrocław, Poland COID: 34121 for the audit scope: Production of swine slaughter, partition of pork half-carcasses and beef quarters, production of pork and beef meat, cooled and frozen, production of ready-to-cook meat, ready -to-cook meat for grill, the minced meat, production of meat products - cooked smoked bacons, raw smoked sausages and bacons and packaging in PAPE -foil bags the MAP method and/or vacuum. Ubój trzody, rozbiór półtusz wieprzowych i ćwierćtusz wołowych, produkcja mięsa wieprzowego, wołowego chłodzonego i mrożonego, produkcja mięsa do pieczenia, mięsa na grill, mięsa mielonego, produkcja wyrobów mięsnych - kiełbasy pieczone, mięso w galarecie, boczki wędzone, podroby mięsne, produkty mięsne w bloku, boczki wędzone parzone, surowe kiełbasy i bekon wędzone oraz pakowanie w worki foliowe PAPE metodą MAP i/lub vacuum. 1 - Red and white meat, poultry and meat products B, C, D, E, F * meet the requirements set out in the IFS Food Version 6, April 2014 and other associated normative documents at Higher Level with a score of 96,88 % Certificate – register number: 2016-348 Audit date: 21st of October 2016 Date of issue of certificate: 05th of December 2016 Certificate valid until: 18th of December 2017 Next audit to be performed within the time period: 29th of August 2017 – 07th of November 2017 Moenchengladbach, 05th of November 2016 Monika Oeters (responsible person at the certification body) Intertek Certification GmbH – Marie-Bernays-Ring 19a – 41199 Moenchengladbach * The breakdown of the individual operations (P) can be found in the IFS Food version 6 8 5 9 2014-03-18 17:03:01 nowy viando zuzia.indd 8 Delicious set of sausages 6 Maturing products Westphalian Style Westphalian Style Ripening Ham / Pork Loin Ham Ham in Maturation Long ripening pork. Unforgettable taste. Spicy, slightly salty taste. Excellent aroma. Delicious and natural in taste. As a snack or a sandwich. 100 g of product made from 120 g of meat. 124 g of pork meat were used to produce 100 g of product. 124 g of pork meat were used to produce 100 g of product. INDEX/ VAC 555943/ 451345 INDEX / VAC 451353/ 451355 INDEX / VAC 454113/ 454115 PACKAGING VAC approx. 1,2 kg, approx. 350 g PACKAGING VAC approx. 1,1 kg, approx. 350 g PACKAGING VAC approx. 1,5 kg, approx. 350 g SHELF LIFE / 60 days, VAC 350 g/ 45 days SHELF LIFE / 45 days, VAC 350 g/ 25 days SHELF LIFE / 45 days, VAC 350 g/ 25 days Meatiness 120 g Meatiness 124 g Meatiness 124 g Ripening Bacon Ripening Carpaccio Brandenburg / Bacon in Pork Neck / Tenderloin Style Back Maturation Pork Neck in Delicate taste and juicy. 120 g of meat Bacon were used to produce 100 g of product. Delicious and natural in taste. As a snack or Maturation Unique, delicate taste and consistency. a sandwich. 120 g of pork meat were used INDEX / VAC 452333 120 g of meat were used to produce to produce 100 g of product. Delicate taste and aroma. Extremely juicy. 100 g of product. 138 g of pork was used to produce PACKAGING VAC approx. 650 g INDEX / VAC 454103/ 454105 100 g of product. SHELF LIFE / 45 days INDEX/ VAC 452093 PACKAGING VAC approx. 1,1 kg, INDEX / VAC 454123/ 454125 PACKAGING VAC approx. 1,1 kg approx. 350 g Meatiness 120 g PACKAGING VAC approx. 1,2 kg, SHELF LIFE / 45 days SHELF LIFE / 45 days, VAC 350 g/ 25 days approx. 350 g Meatiness 120 g Meatiness 120 g SHELF LIFE / 45 days, VAC 350 g/ 25 days Meatiness 138 g 7 Products strongly smoked with alder wood Extra Smoked Bacon Extra Smoked Extra Smoked Delicate and juicy. With a distinct smoked aroma, Pork Loin Pork Shoulder perfect for sandwiches. Aromatic, delicate. With the distinct smell of smoked Juicy, with a distinct smoked aroma. INDEX / MAP 459543 meat. Recommended for sandwiches and as a snack. Perfect for sandwiches and as an appetizer. PACKAGING MAP approx. 600 g INDEX / MAP 459563 INDEX / MAP 459573 SHELF LIFE / 30 days PACKAGING MAP approx. 1,6 kg PACKAGING MAP approx. 2 kg SHELF LIFE / 30 days SHELF LIFE / 30 days Extra Smoked Extra Smoked Ham Traditional Ham Heel of Round From the Barrel Smokehouse Extremely juicy. With smoked aroma. Aromatic and juicy. Recommended Juicy, with taste and aroma of smoked Ham Recommended for sandwiches for sandwiches and as an appetizer. meat. Ideal as a snack, for sandwiches. or as a snack. Juicy and fragile. Naturally smoked, INDEX / MAP 459533 INDEX / MAP 456403 with a unique taste. INDEX / MAP 459553 PACKAGING MAP approx. 350 g PACKAGING MAP approx. 1,1 kg INDEX / MAP 451423 PACKAGING MAP approx. 1,8 kg SHELF LIFE / 16 days SHELF LIFE / 28 days PACKAGING MAP approx. 1,1 kg SHELF LIFE / 30 days SHELF LIFE / 28 days 8 Hams Crumbly Ham Ham from the Pot Prince Ham Traditionally smoked with beechwood smoke. Boiled in a pot gains a unique taste, Aromatic and fragile. Roasted with leg. 100 g of product made from 109 g of meat. fragility and appearance. 100 g of product made from 105 g of meat. INDEX / VAC 451673 INDEX / VAC 456373 INDEX/ VAC 451773 PACKAGING VAC approx. 1,5 kg PACKAGING VAC approx. 2 kg PACKAGING VAC approx. 9 kg SHELF LIFE / 30 days SHELF LIFE / 28 days SHELF LIFE / 30 days Meatiness 109 g Meatiness 103 g Meatiness 105 g Roasted Ham Ham from the Attic Poached Back with Cloves Full of aromatic spices and vegetables.

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