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1. The Subject Of The Order Is Food Supply For 2027 For Mow In Włocławek: Task 1 - Pork Meat And Its Products: 1) Boneless Pork Neck - 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, Injection, Quantity: 6 Kilograms, 2) Thin Blood Push - Blood Sausage With Barley And/Or Buckwheat, Steamed, Tight Consistency, Fresh, Weighing A Single Blood Sausage From 100 G To 160 G, Natural Tripe, Dark Brown Color, Taste And Smell Characteristic Of The Assortment, Quantity: 190 Kilograms, 3) Sausage Raw White - Pork, Not Smoked, Not Steamed, Medium Minced In Natural Casings, Minimum 65% Meat, Weight Of A Single Sausage From 130 G To 160 G, Fresh, Smell Characteristic Of Butchers Products, Quantity: 120 Kilograms,4) Krakowska Sausage - Pork, Coarsely Minced, 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: 200 Kilograms, 5) Shoulder Or Knock Sausage - Containing At Least 80% Of Shoulder And/Or Shank Meat And Not More Than 10 G Of Fat In 100 G Of The Product, Fresh, Steamed, Smell Characteristic Of Steamed Products, In Barrier Casings With A Large Cross-Section, Coarsely Chopped, Quantity: 170 Kilograms, 6) Podwawelska Sausage - Made Of Pork, Smoked, Steamed, Without Visible Fat Spots, Medium Grinding, Natural Casing Closely Adhering To The Stuffing, Composition: Minimum 80% Pork, Bound With Binding Mass, Evenly Distributed, On The Cross-Section Without Visible Fat Spots, Smell Characteristic Of Smoked And Steamed Products, Quantity: 100 Kilograms, 7) Ham Sausage - Pork Meat Made Of Ham, Fresh, Steamed, Coarsely Minced, In An Inedible Casing, Meat Content Of At Least 75%, Fresh, Quite Tight Consistency, Tender, Meat Color Red To Dark Red, Smell Characteristic Of Smoked And Steamed Products, Quantity: 170 Kilograms,8) Silesian Sausage - Fresh, Made Of Pork, Smoked, Steamed, Medium Minced, Natural Casing Closely Adhering To The Stuffing, Minimum Composition: Pork Approx. 80%, Bound By A Binding Mass, Evenly Distributed, On The Cross-Section Without Visible Holes Of Fat, Smell Characteristic Of Smoked And Steamed Products, Quantity: 280 Kilograms,9) Ordinary Sausage - Containing At Least 70% Meat, Fresh, Medium Minced, Natural Casing Without Visible Holes Of Fat, Smell Characteristic Of Smoked And Steamed Products, Quantity: 160 Kilograms, 10) Żywiecka Sausage - Containing No More Than 10 G Of Fat In 100 G Of The Product, Fresh, In An Inedible Casing, Minimum Pork Meat 78%, Coarsely Ground, Diameter Approx. 55 Mm, Dark Brown Color, Salty And Smoky Taste And Smell, Quantity: 85 Kilograms,11) Extra Pork Bones - From Loin Or Neck, Fresh, Smell Characteristic Of Fresh Meat, Quantity: 224 Kilograms,12) Smoked Pork Bones - Fresh, Smell Characteristic Of The Products Smoked, Quantity: 70 Kilograms,13) Boneless Po
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