 PRODUCTS FROM PORK GRILLED-BOILED
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 Smoked cooked ham «Belorusskaya»
Pork smoked cooked ham of the thigh flesh section
Pork, spices
TU RB 809000326.012-2003 | |
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| | natural form | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001376 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
| | packet | | Expired after 20 days at (4±2)°C, (75±5)% |
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Smoked cooked brisket «Brestskaya»
Smoked cooked boneless brisket of the thigh-costal section
Pork, spices
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001413 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Smoked cooked pork steak «Belorusskaya»
Lumbar-ileac muscle steak
Pork, spices
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001406 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Kumpiak «Belorusskiy»
Chest-costal flesh slice
Pork, spices
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001420 |
| | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Hock «Stolichnyi»
Boneless pork thigh flesh hock
Pork, spices
TU RB 809000326.012-2003 | |
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| | | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001451 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Hock «Belorusskiy»
Thigh flesh with a bone
Pork, spices
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001468 |
| | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Flank «Belorusskiy»
Pork flank of the chest-ventral section
Pork, spices
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001475 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Carbonado «Delikatesnyi»
Back and lumbar muscle
Pork, spices
TU RB 809000326.012-2003 | |
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 | | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001437 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Ham «Delikatesnaya»
Smoked cooked pork thigh flesh in the cover
Pork
TU RB 809000326.010-2003 | |
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| | artificial cover | | Expired after 35 days at (4±2)°C, (75±5)% | | Code 4810022000898 |
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Filet Belorusskii
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001390 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Neck slice Belorusskaya
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022001369 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Rulet Delikatesnyi
TU RB 809000326.012-2003 | |
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| | | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022005374 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Rulet Stolichnyi
TU RB 809000326.012-2003 | |
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| | | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022005404 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Balyk «Derevenskii»
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022002700 |
| | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Pashina Brestskaya
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022003837 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Ham «Slavyanskaya»
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022005312 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Ham Brestovskaya
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022005336 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Snack Elite
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022005350 |
 | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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Schekovina Belorusskaya
TU RB 809000326.012-2003 | |
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| | natural | | Expired after 20 days at (4±2)°C, (75±5)% | | Code 4810022008481 |
| | vacuum | | Expired after 50 days at (4±2)°C, (75±5)% |
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