limito catalogue of products
Post on 14-Jul-2015
109 Views
Preview:
TRANSCRIPT
CALIBRATEDFILLET PORTIONS
• 2 x 125 g – 30209• vacuum
10
250 g 20x250 g
8
SALMON LOINHERB-MARINATED
• 400 g – 30501• vacuum
400 g 5x400 g
915
SALMONLASAGNE
• 380 g – 27652
380 g 18x380 g
104
mrożona
z łososiemi szpinakiem
Saefood Delicatess
Prop
ozyc
ja p
odan
ia
STEAKSHERB-MARINATED
• 2 x 125 g – 30312• vacuum
250 g 30x250 g
57
250 g 30x250 g
57
CALIBRATEDFILLET PORTIONS
• 2 x 125 g – 30202• vacuum
retailoffer
• dry salted, traditional and natural method of smoking with different types of wood
• remarkably juicy flavorand a natural color
• other sizes according to Clients requests
• specially cut from the middle partof salmon fillet
• boneless, skinless or skin on• perfect quality and refined taste
HO
T A
ND
CO
LD S
MO
KE
D S
ALM
ON
FRO
ZE
N S
ALM
ON
» unit box
» master carton
» cartons per layer
» layers per pallet
COLD SMOKED,SLICES
•100 g – 21011• 200 g – 21012• vacuum
100 g
72x100 g
200 g
60x200 g 10
4
SKIN ON/OFFPORTIONS,HOT AND COLD SMOKED
• 125 g
• sauté – 24306 • dill – 24308• color pepper – 24307
• cold smoked portion – 24211
125 g 45x125 g 104
CORE PRODUCTS
SM
OK
ED
SA
LMO
NFR
OZ
EN
SA
LMO
N
food serviceoffer
• dry salted or combi salted,traditional and natural methodof smoking with different types of wood
• remarkably juicy flavorand a natural color
• other sizes according to Clients requests
COLD SMOKEDSALMON
SLICES
• 300 g, 500 g, 1 kg
1-1,5 kg 10-12 kg
104
TRIMMING FILLETS –C, D, E
• 1-1,5 kg, 1,5 kg+• vacuum
MEDALIONS
• 2,8 kg• IQF, vacuum
2,8 kg 5x2,8 kg
104
Trim A: Spine and belly bones removed.
Trim B: Spine, pelvic bones, back fins, collarbone and fat on pelvic fin partly removed.
Trim C: Spine, pelvic bones, back fins, collarbone and fat on the pelvic fin partly removed, bones removed.
Trim D: Spine, pelvic bones, back fins, collarbone and fat on the pelvic fin partly removed, bones removed, tail cut off, peritoneum removed.
Trim E: Spine, pelvic bones, back fins, collarbone and fat on the pelvic fin partly removed, bones removed, tail cut off, peritoneum and skin removed.
20x500 g
10
500 g
4
1 kg 10x1 kg
104
300 g 40x300 g
104
SALMON BURGERWITH POTATOEPANCAKES
• 220 g• vacuum
30x220 g220 g
6 10
servingsuggestion
PORTIONSSKIN ONAND SKINLESS
• 110-140 g, 140-170 g, 170-210 g, 210-240 g
• IQF, vacuum
2 kg 5x2 kg
104
STEAKS
• 150-200 g200-250 g
• IQF, vacuum
2 kg 5x2 kg
104
MARINATED NORWEGIANSALMON
Hottestproducts!
• Norwegian Salmon - class superior
• Slices selected from the best part of the salmon
• Traditionally dry-salted• Long ripening process• Perfectly with sophisticated
species of cheeses and wines• The excellent appetizer
for true connoisseursM
AR
INA
TE
D N
OR
WE
GIA
N S
ALM
ON
• Norwegian Salmon – class superior
• Dry-salted with sea salt• Slices cut from the best part
of the salmon• Without preservatives,
artificial flavors• For people who appreciate
slow food products
NEWPRODUCTS
NORWEGIANSALMONMARINATEDWITH
• dill – 21115• pesto and cheese
– 21117• color pepper – 21116
40x150 g150 g
4 10
SLICES
• 150 g• vacuum
NORWEGIANSALMONMARINATEDWITH SEA SALT
SLICES
• 100 g – 21014• vacuum
40x100 g100 g
4 10
Hottestproducts!
ORGANIC:• This product
is a Norwegian/Scottishorganic salmon
• Highest quality:- From certified organic agriculture- Non-hormonal only organically fed- Meets the EU standards
for organic foodO
RG
AN
IC P
RO
DU
CT
S
SALMON TROUT:• Naturally smoked
with beech-wood smoke• Great aroma, fine structure of meat • Ideal for sandwiches,
for fresh salads or just as a healthy appetizer
SALMON TROUTCOLD-SMOKED
SLICES
• 100 g• vacuum
70x100 g100 g
4 10
OT
HE
R P
RO
DU
CT
S
72x100 g100 g
4 10
NORWEGIAN/SCOTTISHORGANIC SALMON
SLICES
• 100 g – 23512• vacuum
WĘDZONY NA GORĄCOHOT-SMOKED
ŁOSOŚ NORWESKI
NORWEGIAN SALMON
PORCJA • PORTION
ŁOSOŚ NORWESKI
NORWEGIAN SALMON
WĘDZONY NA ZIMNOCOLD-SMOKED
PORCJA • PORTION
NORWEGIAN/SCOTTISHORGANIC SALMONPORTIONS HOT & COLD SMOKED
• 100 g• vacuum
• hot smoked – 24312• cold smoked – 24212
45x100 g100 g
4 10
BACON:• Hand-cut slices
of norwegian salmon • Traditionally dry-salted and smoked• Marinated with Arkansas spices• Ready-to-fry • Crispy & tasty American breakfast
ORGANIC PRODUCTS
NORWEGIANSALMON SMOKEDBACON
70x100 g100 g
4 10
READY-TO-FRYREADY-TO-FRY
serving suggestion
SLICES
• 100 g – 21110• vacuum
One of the most modernprocessing plants in Europe
• production plant with an area size of 6800 m²• manufacturing capacity over 10.000 tons of fresh, smoked, frozen and chilled salmon• conformity with all the international quality standards, such as:
BRC, IFS, HACCP, Organic Food, GlobalGAP
Limito S.A. Fish Processing Plant in GrudziądzContact: Partyzantów 76 Str., 80-254 Gdańsk, Polandphone: +48 58 350 60 60, info@limito.pl, export@limito.pl, www.limito.pl
top related