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Argal International Catalogue

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International Catalogue Índice Index / Index / Sachregister Novedades/ New / Nouveautes / Neuheiten // Viva las Tapas 6 y 7 // Take Away / Take Away / Frais Emballe / Take Away 8 y 9 // Estirpe Serrana / Cooked Ham / Jambon Cuit / Hinterkochschinken 10 // Non-Cooling / Non-Cooling / Hors froid / Ohne Kühlung 11 // Sechoir Bodega 12, 13, 14 y 15 Corte / Deli Counter / Deli / Bedienungstheke // Jamones Curados / Dry-Cured Hams / Jambons Sec / Luftgetrocknete Schinken 18 y 19 // Embutidos / Air-Dried Sausages / Saucisses / Salamis 20 y 21 // Cocidos / Cooked / Cuit / Kochshinken 22 // Ave / Poultry / Volaille / Geflügelprodukte 23 // Fiambres / Cold Meats / Fiambres / Brühwurst 24 Libre Servicio / Self-Service / Libre Service / Selbstbedienung // Al plato / Roundplate / Assiettes / Geschnittene Ware im Rundteller 28 // Artesanos / Artisan-Crafted / Artesanos / Traditionelle Salamis 29 // Ibéricos / Ibéricos / Ibériques / Ibéricos 30 // Embutidos / Air-Dried Sausages / Saucisses / Salamis 31 // Jamones / Dry-Cured Hams / Jambons Sec / Luftgetrocknete Schinken 31 // Patés 32 // Expositores / Displays / Stands / Displays 33 Food Service 36 y 37 Estirpe Negra 40 y 41 New /NouveautesNeuheiten Novedades Novedades New / Nouveautes / Neuheiten Under the brand “Viva las Tapas”, Argal offers consumers a complete selection of authentic Chorizo Castellano Salchichón Hidalgo Chorizo Extra Salchichón Hidalgo Spanish Charcuterie, including the most traditional Chorizo Extra Saucisson Sec Hidalgo Spanish specialities for an affordable consumer Chorizo Extra Salchichón Hidalgo price. The range includes among others, Chorizo, Ref.: 21304 Ref.: 21305 Chorizo Pamplona (finely chopped meat), Salchichón and Jamón Serrano produced according to the authentic recipes. The products are ideal to use as sandwich filler or as a delicate Tapas! Sous la marque « Viva las Tapas », Argal propose aux consommateurs un assortiment complet d’authentiques charcuteries d’Espagne comprenant les spécialités espagnoles les plus traditionnelles, à un prix abordable. On y trouve entre autres un chorizo, un chorizo Pamplona (viande finement hachée), un saucisson et un jambon Serrano élaboré conformément aux recettes d’autrefois. Ces produits sont idéals pour préparer des Chorizo Pamplona Jamón Curado sandwichs ou de délicieuses tapas! Chorizo Pamplona Cured Ham Chorizo Pamplona Jambon Sec Chorizo Pamplona Rohschinken Unter der Marke „Viva las Tapas” bietet Argal Ref.: 21306 Ref.: 21307 Verbrauchern ein Komplettsortiment echter spanischer Charcuterie mit traditionellen spanischen Spezialitätens. Das Angebot enthält unter anderem nach authentischen Rezepturen hergestellte Chorizo, Chorizo Pamplona (feine Körnung), Salchichón und Serrano Schinken. Die Produkte sind ideal als Sandwichbelag oder zum Verzehr als feine Tapas geeignet! Jamón Serrano Jamón Serrano (16 MESES) Serrano Ham Serrano Ham Jambon Serrano Jambon Serrano Serrano Schinken Serrano Schinken Ref.: 21308 Ref.: 21178 Ref.: 21309 6 Novedades / New / Nouveanutes / Neuheiten 7 Sous le label « Frais Emballé », Argal fabrique une vaste gamme de produits tranchés de première qualité. Elle comprend une variété de produits espagnols d’épicerie fine fabriqués avec le plus grand soin et présentés dans un séduisant emballage haut de gamme. Les produits sont tranchés à basse température, conformément à une technologie novatrice qui en préserve toutes les propriétés Take Away organoleptiques. Argal produces a wide range of premium sliced products under the selection of Argal ´Take Away´. Argal bietet in seinem Sortiment „Take Away” eine große Auswahl erstklassiger aufgeschnittener The range includes a variety of Spanish delicatessen produced with the utmost care and is presented Produkte. Das Angebot enthält vielseitige spanische Delikatessen, die mit höchster Sorgfalt in an attractive premium packaging. The products are sliced according to an innovative slow slicing hergestellt und in einer attraktiven Premium-Verpackung präsentiert werden. Die Produkte werden technology at a low temperature in order to guarantee that organoleptical properties are maintained. nach einer innovativen Schneidetechnik bei niedriger Temperatur langsam geschnitten, um zu garantieren, dass organoleptische Eigenschaften nicht verloren gehen. Pan Salchichón Chorizo Vela Jamón Ibérico Jamón Extremadura Salchichón Bread Shape Chorizo Vela Iberico Cured Ham Extremadura Ham Saucisson Sec Chorizo Vela Jambon Ibérique Jambon Extremadura Salchichón Chorizo Vela Ibérico Schinken Extremadura Schinken Ref.: 20641 Ref.: 21404 Ref.: 20638 Ref.: 20639 Trío Español Jamón Serrano Chorizo Ibérico Trio Extremadura Trío Español Serrano Ham Chorizo Ibérico Extremadura Selection Trío Español Jambon Serrano Chorizo Ibérique Trio Extremadura Trío Español Serrano Schinken Chorizo Ibérico Trio Extremadura Ref.: 21405 Ref.: 21406 Ref.: 20640 Ref.: 20642 8 Novedades / New / Nouveanutes / Neuheiten 9 NON-COOLinG HORS FROID / OHNE KÜHLUNG ESTIRPE SERRANA COOKED HAM / JAMBON CUIT / HINTERKOCHSCHINKEN Argal has developed an exciting range of delicious Spanish charcuterie that needs no refrigeration. The range consists of three sliced products: Jamon Consorcio Serrano, Chorizo Iberico and Jamon Extremadura, all considered to be treasures of the Spanish culture. The products are produced with the utmost care, using a low temperature, slow slicing technology and vacuum packaging to preserve 100% Spanish pork ham richly seasoned with Mediterranean spices, including Rosemary, Oregano and and guarantee all their characteristics and unique flavour. A taste sensation! Marjoram, slowly cooked and fire roasted as a finishing touch. This delicate ham is produced without milk ingredients, added phosphates, colorants and gluten and herewith 100% natural. Argal a mis au point une gamme séduisante de délicieuse charcuterie espagnole ne demandant aucune réfrigération. Elle se compose de trois produits prétranchés: Jambon Consorcio Serrano, Jambon 100 % de porc d’Espagne aux herbes aromatiques de la Méditerranée, romarin, origan et marjolaine Chorizo ibérique et Jambon Extremadura, trois spécialités considérées comme des joyaux de la culture en particulier, cuit lentement puis, en guise de touche finale, rôti au gril. Ce jambon délicat est élaboré sans espagnole. Afin de préserver et de garantir leurs caractéristiques et leur goût exceptionnel, ces produits lactés, phosphates ajoutés, colorants ou gluten : il est donc 100 % naturel. produits sont fabriqués avec le plus grand soin: basse température, faible vitesse de tranchage et conditionnement sous vide. Une expérience sensorielle! 100 % spanischer Schinken vom Schwein mit reichlich mediterranen Gewürzen wie Rosmarin, Oregano und Majoran, langsam gegart und zur Abrundung über dem Feuer geröstet. Dieser köstliche Schinken wurde ohne Milchbestandteile, Phosphatzusätze, Farbstoffe und Gluten hergestellt und ist daher 100 % natürlich. Argal hat eine interessante Auswahl leckerer spanischer Wurst- und Fleischwaren entwickelt, die nicht gekühlt aufbewahrt werden müssen. Das Angebot umfasst drei Schnittprodukte, die als Kostbarkeiten der spanischen Kultur betrachtet werden: Consorcio Serrano-Schinken, iberische Chorizo (Paprikawurst) und Extremadura Schinken. Die Produkte werden mit höchster Sorgfalt Jamón Cocido Mediterraneo Mediterranean Cooked Ham hergestellt, indem sie mit einer speziellen Technik bei niedriger Temperatur langsam geschnitten und Jambon Cuit Méditerranée vakuumverpackt werden, um all ihre Eigenschaften und den einzigartigen Geschmack zu erhalten und Hinterkochschinken Mit Mediterranen kräutern zu garantieren. Eine wahre Gaumenfreude! Ref.: 21329 Jamón Serrano Consorcio Jamón Extremadura Chorizo Ibérico Consorcio Serrano Ham Extremadura Ham Ibérico Chorizo Jambon Consorcio Serrano Jambon Extremadura Chorizo Ibérique Serrano Consorcio Schinken Extremadura Schinken Ibérico Chorizo Ref.: 21514 Ref.: 21516 Ref.: 21518 10 Novedades / New / Nouveanutes / Neuheiten 11 Sechoir Bodega Pata Blanca The Séchoir Bodega product range is composed of sausage specialties from three of Spain’s regions that are best “Pata Blanca”. Cold meats with a fruity taste obtained from grain-fed white pigs. known for their tradition in cold meats. Three different and unique ranges that reproduce the original recipes and “Pata Blanca”. Charcuterie au goût fruité, à partir de porcs blancs nourris aux céréales. reflect the characteristic flavours of each region. “Pata Blanca”. Schinken mit fruchtigem Geschmack, hergestellt aus dem Fleisch weißer Schweine, die sich von La gamme de produits Séchoir bodega se compose de spécialités charcutières des trois régions les plus réputées pour Getreide ernähren. leur tradition en la matière. Trois gammes différentes et uniques, élaborées à partir de recettes originales réunissant les saveurs les plus caractéristiques de chaque région. Pata Noble Das Produktsortiment Séchoir Bodga besteht aus Fleisch- und Wurstspezialitäten, die in den drei bekanntesten und traditionsreichsten Regionen Spaniens hergestellt werden. Drei unterschiedliche und einzigartige Wurstsortimente, die nach traditionellen Rezepten hergestellt werden und den charakteristischen Geschmack jeder einzelnen Region “Pata Noble”. Tender and juicy charcuterie from the best selected meats. vermitteln. “Pata Noble”. Charcuterie tendre et onctueuse, à partir des meilleures viandes sélectionnées. “Pata Noble”. Zarter und geschmackvoller Produkte hergestellt aus einer erlesenen Auswahl der besten Fleischsorten. Pata Ibérica “Pata Ibérica”. Cold meats obtained from
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    85 North York Road, Warminster PA 18974 Altomonte's Call Ahead Deli Menu 856 N Easton Rd, Doylestown, PA 18902 (215) 672-5439 (215) 489-8889 Altomonte's Italian Specialties Misc. Meats 1/2LB 1LB Altomonte's Prosciutto-Domestic 1/4LB 1/2LB 1LB Pepperoni Sliced 1/2LB 1LB PARMA Prosciutto 1/4LB. 1PC. Pepperoni Stick EX DRY OR REGULAR 1/2LB 1LB San Danielle Prosciutto 1/4LB 1/2LB 1LB D&W Lunch Roll 1/2LB 1LB Speck Smok Import Prosciutto 1/4LB 1/2LB 1LB D&W Dried Beef 1/2LB 1LB Baby Prosciutto 1/4LB 1/2LB 1LB Corned Beef 1/2LB 1LB Italian Cooked Ham (Pros. Cotto) 1/4LB 1/2LB 1LB Corned Beef Brisket 1/2LB 1LB Rosemary Italian Cooked Ham 1/4LB 1/2LB 1LB D&W Pastrami Brisket 1/2LB 1LB Tomato/ Basil Italian Cooked Ham 1/4LB 1/2LB 1LB D&W Liverwurst SLICED OR CHUNK 1/2LB 1LB "Bresaola" Italian Dry Cured Beef 1/4LB 1/2LB 1LB BH Natural Casing Liverwurst 1/2LB 1LB Hot Dry Cured Capocollo 1/4LB 1/2LB 1LB BH Lite Liverwurst 1/2LB 1LB Sweet Dry Cured Capocollo 1/4LB 1/2LB 1LB D&W Deluxe Loaf 1/2LB 1LB Mortadella 1/4LB 1/2LB 1LB D&W Olive Loaf 1/2LB 1LB Imported Mortadella 1/4LB 1/2LB 1LB D&W Pickle And Pimento Loaf 1/2LB 1LB Hot Soppresata 1/4LB 1/2LB 1LB Souse 1/2LB 1LB Sweet Soppresata 1/4LB 1/2LB 1LB Beerwurst 1/2LB 1LB Codeghino 1/4LB 1/2LB 1LB Jalapeno Loaf 1/2LB 1LB "Pancetta" Italian Bacon BOLOGNA 1/2LB 1LB Prosciuttini-Italian Pepper Ham 1/4LB 1/2LB 1LB D&W Regular Bologna 1/2LB 1LB Altomonte's Home Roasted Pork 1/4LB 1/2LB 1LB D&W Beef Bologna 1/2LB 1LB Applewood Smoked Pork Loin 1/4LB 1/2LB 1LB D&W German Bologna TURKEY 1/4LB 1/2LB 1LB BH
  • OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION

    OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION

    FOOD SAFETY IN FAST DRYING (QDS PROCESS®) OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE AND NaCl-FREE PROCESSING IMPLEMENTATION Katharina STOLLEWERK Dipòsit legal: GI. 1725-2012 http://hdl.handle.net/10803/96264 Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 No adaptada de Creative Commons PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Katharina Stollewerk May, 2012 PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Author: Katharina Stollewerk 2012 PhD Programme in Technology PhD Supervisors: Dr. Josep Comaposada Beringues and Dr. Anna Jofré Fradera Tutor: Dr. Carmen Carretero Romany Dissertation submitted to apply for the Doctor degree by the University of Girona Katharina Stollewerk Dr. Josep Comaposada Dr. Anna Jofré Dr. Carmen Carretero Dr. Josep Comaposada i Beringues, director of the Subprogram New process technologies in the food industry (Food Technology Programme) and Dr. Anna Jofré i Fradera, researcher of the Food Safety Programme of IRTA, El Dr. Josep Comaposada i Beringues, director del Subprograma de noves tecnologies de procés a la indústria alimentària (Programa de tecnologia alimentària) i la Dra. Anna Jofré i Fradera, investigadora del Programa de seguretat alimentària de l’IRTA, CERTIFY: That they have supervised the present PhD thesis entitled “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” and presented by Katharina Stollewerk for obtaining the Ph.D.
  • Format of Short Papers for the 58Th International

    Format of Short Papers for the 58Th International

    SENSORY ACCEPTANCE OF LOW-FAT BOLOGNA MORTADELLA SAUSAGES SPADA, F. P.1, CONTRERAS-CASTILLO, C. J.1, MARTINS, M. M. 1 and LEMOS, A. L.C. 2. 1Department of Agroindustry, Food and Nutrition, University of São Paulo, Piracicaba, Brazil. 2 Meat Technology Center (CTC) of the Institute of Food Technology (ITAL), São Paulo, Campinas, Brazil. Abstract - The Brazilian population has a diet lower than the regular product. The Bollogna high in fat, even with recommendations to reduce Mortadella sausage stands out as a popular consumption by the World Health Organization. emulsified meat product, widely consumed in Fat is an important ingredient in product Brazil, with a low price and with significant structure as well as providing physiological and levels of fat. Fat contributes to palatability and sensory characteristics for the consumer. In the Brazilian context, Bollogna Mortadella sausage structural stability of emulsified products, due to stands out as a popular emulsified meat product, the alloy rheological and structural properties. It widely consumed, low cost and with significant is difficult to prepare emulsions with low fat [3]. levels of fat. The Bollogna Mortadella sausage has Variations in fat content influence sensory particular sensorial properties, very specific to the properties by different mechanisms: changes in product, small changes can easily mischaracterize the water /fat ratio, the protein concentration this product. Thus the objective of this study was changes in the emulsifiers and changes in to identify the sensory acceptance of Bollogna lipophilic active compounds which act as mortadella sausage with 2/3 of the fat reduced. precursors for odor development and stability The sensory panel consisted of 101 members, they and flavor [4].