The subject of the order is successive deliveries of meat and cold cuts to two food warehouses of the Ordering Party, located in the Detention Centre in Gdańsk at 12 Kurkowa Street and the External Branch in Gdańsk – Przeróbka at 23 Siennicka Street.

WHOLE FROZEN CHICKEN Carcass of a whole chicken, gutted, without offal, frozen meat. Weight: 1 pc. about 2 kg. The meat is properly bled and drained, the skin is free of discoloration and mechanical damage and no feather residues, natural smell characteristic of poultry meat, characteristic color, natural for poultry skin and muscles. -2900 kg

THIN POULTRY SAUSAGES Finely shredded, steamed, homogenized, with the content of: protein not less than 9%, fat not more than 25%.- 2500 kg

POULTRY PÂTÉ The consistency is quite tight, a few air bubbles under the casing are allowed. Contents: poultry meat not less than 50%, poultry liver, salt, spices. The taste is characteristic of the product. On the cross-section, the raw materials are evenly distributed, clusters of one of the ingredients and excessive grease stains are unacceptable -8300 kg

FROZEN POULTRY HEARTS Obtained from chicken carcasses. Properly bled and drained, clean, without impurities, specific smell, characteristic of fresh meat, brown-cherry colour – 3600 kg

FRESH POULTRY HEARTS Obtained from chicken carcasses. Properly bled and dripped, clean, without impurities, specific smell, characteristic of fresh meat, brown-cherry color -1200 kg

POULTRY CHEESES Finely shredded, steamed, homogenized, with the following contents: protein not less than 9%, fat content not more than 25%.-400 kg

FROZEN CHICKEN WINGS Meat properly bled and drained, skin without discoloration and mechanical damage and without feather residues, natural smell, characteristic for poultry meat, characteristic color, natural for poultry skin and muscles.- 2900 kg

FROZEN CHICKEN LIVER Obtained from chicken carcasses, consisting of four lobes, without gallbladder, with vena cava cut off. The surface is smooth, slightly shiny and moist, it is allowed to dull the surface of the liver due to partial drying, the structure is slightly granular; clean, without traces of any impurities, thoroughly cleaned of blood clots, cherry brownish colour, firm consistency, peculiar smell, characteristic of the liver, without signs of scalding and beginning spoilage. - 3800 kg

FRESH CHICKEN LIVER Obtained from chicken carcasses, consisting of four lobes, without gallbladder, with vena cava cut off. The surface is smooth, slightly shiny and moist, it is allowed to dull the surface of the liver due to partial drying, the structure is slightly granular; clean, without traces of any impurities, thoroughly cleaned of blood clots, cherry brownish color, firm consistency, peculiar smell, characteristic of the liver, without signs of scalding and beginning spoilage.- 1500 kg

FRESH POULTRY GIZZARDS Obtained from chicken carcasses, whole stomachs, properly muscled, cut, cleaned of the intima and gastric contents, cut off at the level of the cardia and gastric sphincter. Properly bled and dripped, peculiar smell, characteristic of fresh meat, dark pink to purple colour -1200 kg

SMALL PORK MEAT (GOULASH), CLASS II A – 70/30 There must be no blood on the cross-sections. Medium-fat meat with a low tendon and fat content of up to 30%. External fat – layer up to 8 mm; intermuscular fat – layer up to 10 mm; intertissue fat – acceptable. A small amount of tendons. Congestion unacceptable. Lymph nodes unacceptable. . Firm, elastic consistency – 3200 kg

MINCED PORK MEAT – Chilled, mixed minced meat – a product obtained from refrigerated meat. The product is obtained from pork meat and pork tissue fat. Required proportions: meat – 70%; fat – 30%. The ingredients must be crushed in a grinder through a mesh with a mesh diameter of 2 mm to 5 mm, evenly mixed, portioned, packaged, intended for consumption after heat treatment – 4500 kg

BONELESS PORK LOIN The lines of the cuts must correspond to the main part, there must be no blood on the cross-sections; surface congestion must be cut flat, and the total area of the chamfers must not exceed 5% of the total surface area of a given element – 400 kg

PORK LIVER -Liver composed of four lobes separated from each other by three deep indentations; gallbladder removed. Cutting lines must comply with the requirements of the subject standards; congestion caused by mechanical injuries must be removed; Cuts made during a medical-veterinary examination are allowed. – 1700 kg

BLACK PUDDING The structure and consistency is quite tight, the 10 mm thick slice should not fall apart; unacceptable aggregations of unmixed ingredients – 2550 kg

WHITE BRAWN – a product in a natural or artificial casing; The surface is clean, slightly damp. Structure and consistency tight, the 5mm thick patch should not fall apart; unacceptable aggregations of unmixed ingredients.-2600 kg

BLACK BRAWN - product in a natural or artificial casing; The surface is clean, slightly damp. Structure and consistency tight, the 5mm thick patch should not fall apart; unacceptable aggregations of unmixed ingredients. -9900 kg

PÂTÉ – a product in a natural or artificial casing; the shape depends on the casing or mold used; The surface is clean, slightly damp. The structure and consistency are spreadable, firm; Small amounts of rendered fat are allowed under the cover. - 4200 kg

ORDINARY SAUSAGE – a product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; evenly wrinkled for dried and pre-dried sausages, and smooth for other assortments; A few smoked squirts of stuffing are allowed on individual bars. The bars must be left in the rolls. -900 kg

STEAMED WHITE SAUSAGE – a product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; evenly wrinkled for dried and pre-dried sausages, and smooth for other assortments; A few smoked squirts of stuffing are allowed on individual bars. The bars must be left in the rolls. -500 kg

LUNCHEON SAUSAGE – MEAT A product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; Slight leakage of grease and jelly under the casing at the ends of individual bars is allowed. -4100 kg

SMOKED MINCED BACON SAUSAGE Product in natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; Slight leakage of grease and jelly under the casing at the ends of individual bars is allowed. -100 kg

METKA SAUSAGE – a product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; Slight leakage of fat and jelly under the casing at the ends of individual bars is allowed. -2200kg

MORTADELLA SAUSAGE – Product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; Slight leakage of fat and jelly under the casing at the ends of individual bars is allowed. On the cross-section – evenly distributed raw materials; single air holes with a diameter of up to 2 mm are allowed; unacceptable aggregations of one of the components and jelly stains; juicy consistency -10800kg

SAUSAGE Sausage Product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; Slight spillage of fat and jelly under the casing at the ends of individual bars is allowed.-4150 kg

THIN SAUSAGE – A product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; Slight leakage of fat and jelly under the casing at the ends of individual bars is allowed. The bars must be left in the rolls. On the cross-section – evenly distributed raw materials; single air holes with a diameter of up to 2 mm are allowed; unacceptable aggregations of one of the components and jelly stains; juicy consistency.-11700kg

SAUSAGE WITH VEAL – a product in a natural or artificial casing; the surface is clean, dry, the casing adheres tightly to the stuffing; Slight leakage of fat and jelly under the casing at the ends of individual bars is allowed. The bars must be left in the rolls. -450 kg

PORK SAUSAGE – a product in a natural or artificial casing; clean, dry surface – 500 kg

POULTRY PÂTÉ Canned food with a tear-off lid – self-opening tin, unit weight 100 – 140 g net.4100 kg