Culinari Mundi ingrédients culinaires pai marché industriels btob france

SWEET APPLICATIONS

Fruit-based toppings & inclusions

Sweet biscuit crumbles, cubes & powders

SAVOURY APPLICATIONS

Savoury crumbles, cubes & powders

Dehydrated vegetables, herbs & mushrooms

Dairy / cheese ingredients

Meat-based ingredients (chorizo, hams...)

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MEAT-BASED INGREDIENTS
CHORIZO, ROSETTE, DRIED & COOKED HAMS, BAYONNE, PARMA, SAN DANIELE,
SERRANO, GRISONS, BRESAOLA, PANCETTA, COPPA, BACON ...

manufactured in	SLICES of CHORIZO pure pork * Diameter of slices 32 mm * Slice of 3 mm * Without artificial coloring * Without polyphosphate	* Blue PE bag of 3 kg / modified atmosphere * Or 500 g GN tray / modified atmosphere * Chilled with 60 days BB date
manufactured in	CHORIZO in CUBES/CHUNKS of 10x10x10 mm pure pork * Without artificial coloring * Without polyphosphate	* Blue PE bag of 5 kg / modified atmosphere * Or 500 g GN tray / modified atmosphere * Chilled with 60 days BB date
manufactured in	CHORIZO in 'STAMPS' of 10x10x4 mm pure pork * Without artificial coloring * Without polyphosphate	* Blue PE bag of 5 kg / modified atmosphere * Chilled with 60 days BB date
manufactured in	CHORIZO in STRIPES	* Tray of 500 g * Chilled with 40 days BB date
manufactured in	CHORIZO in SLICES	* Tray of 500 g
manufactured in	CHORIZO to PAN - MILD * With natural casing	* 1.65 kg bag * Chilled with 45 days BB date
manufactured in	CHORIZO to PAN - STRONG * With natural casing	* 1.65 kg bag * Chilled with 45 days BB date
manufactured in	MINI CHORIZO * Tidbit of about 5 g * Length around 3 cm length	* Chilled with 60 days BB date
manufactured in	MINI SAUCISSON Length 45 mm Diameter 10 mm	Bag of 500 g 50 days BB date
manufactured in	MINI SAUCISSON with WALNUTS Length 45 mm Diameter 10 mm	Bag of 500 g 50 days BB date
manufactured in	SAUCISSON BLOCK with fine grinding	BLOCK of about 5.6 kg and 1 meter length Ready-to-slice : the resulting '½ moon' slice is about 90 mm wide and 70 mm high
manufactured in	ROSETTE Ø 85 mm	HALF BLOCK ready-to-slice. Length ~ 45 cm. Around 5.7 kg under vacuum. 50 days BB date
manufactured in	ROSETTE Ø 85 mm	SLICES 500 g pack = around 48 slices 60 days BB date
manufactured in	RAW CURED DRIED HAM	FROZEN ENDS bag of ca. 5 kg. 18 months BB date FALSE SLICES tray of 500 g. 45 days BB date
		FROZEN SLICES * Under vacuum in bulk palbox of 624 kg * 6 months BB date
		WHOLE DEBONNED ready-to-slice Under vacuum Around 5.5 kg
		PETALS 500 g tray. 30 days BB date
		STRIPES 500 g tray. 30 days BB date
manufactured in	COOKED HAM	FALSE SLICES ca. 3 kg under vacuum Minimum 10 days BB date (when delivered) ENDS ca. 3 kg under vacuum. Minimum 10 days BB date (when delivered)
manufactured in	SUPERIOR CURED DRIED & SMOKED HAM of SAVOIE	WHOLE DEBONNED ready-to-slice Around 5.5 kg 50 days BB date
manufactured in	BAYONNE HAM ' JAMBON de BAYONNE - PGI'	WHOLE DEBONNED ready-to-slice. Around 5.5 kg 50 days BB date
manufactured in	VIANDE des GRISONS - PGI ('Bündnerfleisch')	BLOCK ready-to-slice ~ 950 g 50 days BB date
manufactured in	COBOURG HAM JAMBON de COBOURG	WHOLE DEBONNED BLOCK ready-to-slice Around 7.95 kg 70 days BB date
manufactured in	PARMA HAM - DOP JAMBON de PARME - DOP	WHOLE DEBONNED ready-to-slice Under vacuum Minimum 12 month maturation / drying Between 6.5 and 8 kg. 70 days BB date
manufactured in	SAN DANIELE HAM - DOP JAMBON SAN DANIELE - DOP	WHOLE DEBONNED ready-to-slice U nder vacuum Minimum 12 month maturation / drying Between 6.2 and 7.7 kg. 100 days BB date
manufactured in	BRESAOLA PUNTA D'ANCA of BEEF (~ 200 x 110 x 90 mm)	HALF BLOCK ready-to-slice Around 1.5 kg. 100 days BB date SLICES tray of 250 g 63 days BB date
manufactured in	DRIED COPPA salted with DRIED SALT Diameter around 100 mm	WHOLE ready-to-slice. Around 1.3 kg Under vacuum. 50 days BB date WHOLE PEELED ready-to-slice. Around 6.6 kg Under vacuum. 105 days BB date
manufactured in	PANCETTA salted with DRIED SALT	HALF ready-to-slice Around 1.2 kg 50 days BB date
manufactured in	MORTADELLA di BOLOGNA IGP with PISTACCHIO Ø 240 mm L 500 mm	WHOLE ready-to-slice Around 5 kg 40 days BB date
manufactured in	SPECK HAM (~ 7x18x28 cm (hxlxL))	WHOLE ready-to-slice Around 2.5 kg. 80 days BB date
manufactured in	JAMON SERRANO - STG	WHOLE DEBONNED ready-to-slice Around 5 kg 90 days BB date
manufactured in	JAMON SERRANO - STG	STRIPES Tray of 500 g 40 days BB date
manufactured in	JAMON IBERICO ("Pata Negra")	WHOLE DEBONNED ready-to-slice
	CURED SMOKED BACON Ø 85-90 mm L 200 mm	HALF ready-to-slice, under vacuum Around 1.7 kg 30 days BB date