BROCHURE SEL by _visuals

The Taste of Alentejo

The Taste of Alentejo Estremoz Alentejo Portugal

Contents Salsicharia Estremocense

Our Story

Our Tradition

The Company

Logistics 14 Sustainability 16 Flavours 18 Our Brands

Our Products

Varanegra Sel Topo da Torre

23 29 41

Free Range Black Pork

Cut products

Fresh Pork

Cut products Flavoured / Marinated / Minced Offal

52 58 60

Regional White Merino Lamb

Offal Cut products

66 67

SEL Salsicharia Estremocense Salsicharia Estremocense, S.A. (SEL) commenced activity in 1984. Today it boasts one of the most modern facilities in the country for the preparation and processing of Fresh and Frozen Pork and Lamb and is also dedicated to the Production of Traditional Alentejo Charcuterie. Guaranteeing a safe, balanced and healthy diet, SEL was a pioneer in relaunching black pork charcuterie of the Alentejo breed, with the highest quality in fresh, cured and deep-frozen products.

Certifications PT L-301 CE

Preparation and Transformation of Fresh and Frozen Meat: Pork species (Black Pork, Pork) and Sheep Species. Production of Traditional Alentejo Sausages (Black Pork, Pork) and other charcuterie.

Creating high quality products, SEL complies with a series of requirements and procedures certified by national and international standards that guarantee the continued improvement of internal processes, the training of employees, monitoring of the work environment, verification of customers, employees and suppliers, in a continuous process of quality system improvement.

Our Story 1984/1987 The Beginning of our Story In 1980, an irreverent young man acquired a basic business unit of around 150 m² and began to sell his products in a tiny family-run establishment in the Estremoz market. This is how Salsicharia Estremocense, Lda. was born. While this small unit located in Rua de Sāo Pedro in the centre of Estremoz initially had only three workers, it gradually outgrew its capacity to satisfy the growing number of customers attracted by the high quality of its products.

1988/1999 First Steps Towards Success In the 1980s, the market underwent profound changes. Legislation required major refurbishments to the infrastructure of small units. The young entrepreneur thus constructed new 1000 m² facilities and, in 1988, moved to where the company remains today with state-of-the-art equipment. While SEL was capable of meeting its customers' needs up to the mid-1990s, constant growth in demand for its products made expanding and modernising infrastructure and equipment necessary. Today the company facilities consist of a 3500 m² covered area.

2000/2003 Certification Process In 2000, the company completed the quality certification process for the NP EN ISO 9002 standard. After several audits, on 18 March 2004 the transition process from certification to NP EN ISO 9001:2000 was concluded. Following further audits in 2006 and 2009, SEL continues to meet the requirements of the standard for the preparation and processing of fresh and frozen pork and sheep meat and the manufacture of traditional Alentejo charcuterie.

2004/2007 A New Image In 2004, SEL invested in a new image and adopted a quality policy focused on customers, offering products and services to meet their needs. A building for the frozen food line was constructed and plans were made to enlarge the drying chambers for a better finishing of products. In the meantime, IAPMEI named the company a Leader SME in recognition of its status as one of the most competitive companies in the country. In the interest of maintaining "The Taste of the Alentejo", the characteristics of traditional products and improved quality control, Salsicharia Estremocense acquired shares in the Regional Slaughterhouse of the Alto Alentejo, located in the beautiful village of Sousel and certified by Lloyd's according to ISO 9001. SEL currently owns 28% of the Alto Alentejo Regional Slaughterhouse, also known as MATSEL, and oversees all the slaughtering of pigs.

2008/2011 Recognition Contrary to market trends, SEL has been one of the few companies to grow in the sector since 2000. In 2008 the company competed for the "Flavour of the Year" with three products and won 1st prize with all three. It also won recognition as a leading small and medium enterprise. Traditional black pork products Paio Tradicional, Chourição and Chouriço Grosso were recognised by consumers as the best charcuterie of 2008. SEL took a strategic commercial decision to compete only every two years and competed again for "Flavour of the Year 2010" in 2009. Consumers once again identified SEL's charcuterie as having the highest quality. In 2010 Paio de Lombo, Paio do Cachaço and Chourição Light were awarded "Flavour of the Year".

2012/2016 A Growing Company In 2012, SEL was ranked among the top 40 most competitive and dynamic companies in the food sector (meat products) and is among the largest 1000 Portuguese companies overall. In the course of the same year, it won the "Flavour of the Year" award for its Chouriço de Carne Porco, Chouriço de Carne Porco Preto and Chourição de Alho e Sal, as well as for its fresh products Black Pork Strips with pineapple and Traditional Pork Steak. At the beginning of the same year, SEL started a project to expand its facilities as the existing ones were unable to meet production needs and consumer demand for SEL products. This expansion consisted of increasing the number of drying chambers, increasing the production area both on the ground floor and on the upper floor, and creating a half cellar for ageing charcuterie in a natural environment. With the expansion of the facilities and a leading position in the Alentejo region, SEL consolidated its position both nationally and internationally, widening its market horizons and gaining a presence in almost all customer segments in Portugal with its 3 brands (Topo da Torre, SEL and Varanegra) and gaining a presence in external markets on several continents. For the future, SEL plans to continue the growth, market development and reinforcement of its brands, based on the same strategic axes. An R&D office has been established to help respond to changes in consumer habits and needs. We have gained a licence to process beef from one of the most reputable breeds on the market, the Limousin.

SEL invests in self-sustainability and takes advantage of natural resources. It has invested in renewable energy systems such as rainwater deposits, solar panels for water heating, photovoltaic panels for energy production, a waste water treatment plant (WWTP) and electric cars for the commercial/sales team. In 2016, SEL again won the "Flavour of the Year". Recognition of the company grew and we redoubled our commitment to fresh and healthy products and to the uncompromising drive for their organoleptic quality.

2017 to the present day Internationalisation As a leading company in the traditional charcuterie market, SEL has implemented the tradition of Portuguese charcuterie at a national level, providing both tradition and innovation adapted to the demands of consumers in foreign markets. For this, the company relies on its long experience in national gastronomy. For several years, consumers have recognised SEL's quality and experience. SEL's first exports began in the midst of the economic crisis of 2012 to those Portuguese emigrants who left their homeland with deep roots and fond memories. Consumers who felt Saudade for their country of origin, a uniquely Portuguese word that is difficult to translate, but which roughly means "longing" or "yearning". SEL thus began to expand its values. Portuguese tradition, Portuguese flavour. A profoundly Portuguese heritage. Today, the IFS Food certification guarantees that our products meet the highest quality standards required by the European Union and beyond. As a brand of reference in Portuguese gastronomic culture, SEL is present in more than 16 countries over 4 continents.

Tradition Based on values rooted in family tradition and history, SEL continues to grow with a continual focus on providing the best quality in its products.

We are a company that is proud of its family tradition.

Family tradition leads to success. Since 1984, our family tradition has seen the art of charcuterie grow, sharing knowledge and flavours perfected over several generations and the passage of time. Francisco Arvana, his wife and two children have unique knowledge of the company structure and SEL's main objective is to continue to invest in the quality of its products and in innovative manufacturing processes.

The Company Currently, SEL has more than 130 employees who have the most modern equipment at their disposal. The company has around 1000 direct customers distributed over a radius of 300 km and large modern distribution centres in the region of Santarém, Lisbon and the Algarve. Pioneers in the relaunch of Alentejo black pork charcuterie, SEL is committed to the highest quality in both fresh, smoked and deep-frozen products. To maintain "The Taste of the Alentejo", SEL uses the raw material from Black Pigs fed with acorns, ensuring succulent and tastier products.

SEL is founded on principles and values that have remained constant over time.

Logistics Salsicharia Estremocense, S.A. is present at hundreds of points of sale throughout the country. A strong distribution chain ensures that the product reaches its final destination in the best conditions. The excellent quality of our products reflects unique distribution and customer service. We have our own distribution channels, with a fleet of more than 30 vehicles, and maintain personalised contact with our customers. With different box sizes and packaging in pallets and containers for larger volumes for both national and international orders, SEL aims to manage the full distribution chain, ensuring total satisfaction of its customers.

Boxes

Pallets

Containers

3kg/5kg/10kg/24kg

800 x 1200mm

20” > 11 pallets | 40” > 23 pallets

SEL is committed to a strong distribution chain, thus ensuring the excellent quality of its products.

Logistical Information Boxes

Tare weight Dimensions Boxes/pallet

Lard Box

0.2

360*240*150

Piglet Box

0.3

795*145*195

Frozen Products Box (small)

0.2

295*265*145

144

Frozen Products Box (large)

0.35

395*295*150

Master Box (small)

0.85

585*385*200

Master Box (large)

0.95

585*385*300

Sausage Box (small)

0.15

295*195*145

192

Sausage Box (large)

0.25

395*295*145

Sliced Meat Box

0.69

150*100*270

353

Sustainability Values such as innovation, growth and international expansion have led SEL to develop new ambitions. Based on a responsible management policy, Salsicharia Estremocense has made an enormous investment in environmentally friendly solutions. Water Deposits With a constant concern for the environment, especially in the context of the Alentejo being a naturally dry region, SEL acquired water deposits in order to substantially reduce the consumption of drinking water through a rainwater catchment system. The search for alternative sources of natural resources is necessary both from the perspective of population growth and of increased patterns of consumption. Vital for human life, water is a valuable resource that, if overexploited, may be insufficient to meet the ever-increasing demand for this resource. Biomass Boiler For heating and thermal conditioning in the company facilities, the use of the pellet boiler meets all criteria for the use of highly energy-efficient biomass. This is a low-polluting energy source that does not emit carbon dioxide (according to the natural carbon neutral cycle). Photovoltaic panels The installation of 80 photovoltaic solar panels for water heating was another strategic choice of SEL, with the use of natural and non-polluting solar energy as an economically viable solution.

Social and environmental responsibility is one of SEL's commitments. Skylights SEL also invested in the installation of skylights, with the main function of providing more natural light to the facility. The first advantage of the skylights is directly related to their cost/benefit. With this installation we enhance the use of natural light, thus reducing electricity costs. This was a strategic solution for SEL, based on an environmentally friendly policy. Commercial Fleet Finally, SEL's Sales Department is preparing a pilot project that involves the acquisition of electric cars, with the objective of updating its vehicle fleet to a more sustainable option with zero CO2emissions, zero fine particulate matter emissions, zero NOx and zero CO. Packaging Waste Management SEL responsibly implements an Integrated System for the Management of Packaging Waste. This commitment involves certification by Sociedade Ponto Verde.

The Flavour The Black Pig is fed with acorns, creating juicier, tastier meat with a more intense aroma. Its fat is rich in oleic acid, with characteristics similar to those of olive oil. It has several positive nutritional properties and promotes cholesterol reduction. SEL won the "Flavour of the Year" Award in 2008, 2010, 2012 and 2016 with its best Black Pork products. In the interests of maintaining "The Taste of the Alentejo" and all the characteristics of traditional products and quality control, SEL acquired shares in the Regional Slaughterhouse of the Alto Alentejo.

Our customers recognise the flavours and the traditions of our products.

Traditions of Alentejo The Alentejo is the largest region in Portugal. The richness of its landscapes varies from typical plains to mountainous areas. Its immense plains and agricultural production provide the necessary conditions for products of excellence. Estremoz is part of the subgroup of municipalities of the Central Alentejo. It is part of an integrated region known as the 'Marble Zone', a sub-region that also includes the municipalities of Alandroal, Borba and Vila Viçosa. It has a privileged geographical position at the crossroads of two important developmental axes: Lisbon-Madrid and Faro-Guarda, which gives it great strategic importance and easy accessibility.

As a company, we are close to our customers and partners, establishing relationships of collaboration and trust.

The Brands Salsicharia Estremocense offers 3 major brands that represent a wide range of products. Our main objective is to respond to different needs and markets.

A careful selection of gourmet products made exclusively with Alentejo Pork.

A range of Pork and Black Pork products completely produced and processed in the Alentejo.

Pork charcuterie that represents the quality of products that originate "in the heart of the Alentejo".

The Products Selected products of superior quality are the guarantee of a safe, balanced and healthy diet. Salsicharia Estremocense is present at hundreds of points of sale throughout the country, as well as in the largest distribution chains: Jerónimo Martins, SONAE, Auchan, Lidl, Aldi and El Corte Inglés.

With its head office in the district of Évora in the heart of the Alentejo, the company has the highest density of points of sale in the local region. SEL is currently in the process of international expansion to several countries:

Europe Germany, Belgium, Spain, Finland, France, the Netherlands, England, Luxembourg, Poland and Switzerland.

Africa Asia America

Angola, Cape Verde, Guinea Bissau and Mozambique. South Korea, Japan and Macao. Brazil.

“ An Alentejo terroir where the climate, the cork oak forest and the acorn feed provide the perfect conditions to create unique flavours.”

This is the only area in the world where you can find this distinctive taste from the unique characteristics of Iberian pigs. The Alentejo pig, known internationally as the Iberian pig, is only raised in this part of the world.

Alentejo Montado and Extremadura Montado

Mérida Badajoz

Estremoz Évora

P ORT UGAL Beja

SPAIN Zafra

Range of Ham and Alentejo Charcuterie

Varanegra ALENTEJO PORK

HAM VARANEGRA • RANGE OF ALENTEJO HAM • Alentejo Pork

Whole Ham Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Frozen

Retractable

Boned Whole Ham Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

HAM VARANEGRA • RANGE OF ALENTEJO HAM • Alentejo Pork

Ham ¼ Unit

Vacuum sealed

Bag

Controlled atmosphere

Shaped Ham ½ Sliced

Frozen

Retractable

Unit

Vacuum sealed

Sliced Ham Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Hand Sliced Ham Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

PACKED MEAT VARANEGRA • RANGE OF ALENTEJO CHARCUTERIE • Alentejo Pork

Paleo Chouriço Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Painho Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Frozen

Retractable

Lactose Free • Gluten Free • Nitrate Free • Phosphate Free • Starch Free • Food colouring Free

Paio de Lombo (Loin) Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Paiola (Blade) Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

PACKED MEAT VARANEGRA • RANGE OF ALENTEJO CHARCUTERIE • Alentejo Pork

Paio do Cachaço (Coppa) Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Paia do Lombo (Loin) Retractable

Unit

Paia de Toucinho (Pancetta) Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Traditonal Paio (Morcón)

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

LARD VARANEGRA • LARD RANGE • Alentejo Pork

4.750 Kg Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

1 Kg Frozen

Retractable

Unit

Vacuum sealed

Bag

Box

Controlled atmosphere

Sliced

Frozen

Retractable

Sliced

Frozen

Retractable

0.500 Kg Unit

Vacuum sealed

Bag

Box

Controlled atmosphere

Range of Alentejo Charcuterie

SEL

FREE RANGE BLACK PORK

SEL Free Range Black Pork

Meat Chouriço Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Farinheira Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Morcela (Black Pudding) Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

PACKED SEL• RANGE OF ALENTEJO CHARCUTERIE • Free Range Black Pork

Painho Unit

Vacuum sealed

Bag

Controlled atmosphere

Garlic Painho Sliced

Frozen

Retractable

Unit

Paio do Lombo (Loin) Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Paio do Cachaço (Shoulder) Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

PACKED MEATS SEL • RANGE OF ALENTEJO CHARCUTERIE • Free Range Black Pork

Paiola Unit

Vacuum sealed

Bag

Controlled atmosphere

Paia de Toucinho (Pancetta) Sliced

Frozen

Retractable

Unit

Vacuum sealed

Traditional Paio Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Paia de Lombo (Loin) Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

PACKED MEATS SEL• RANGE OF ALENTEJO CHARCUTERIE • Free Range Black Pork

Salted Fatback

Salted Bacon Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

TORRESMOS SEL • RANGE OF ALENTEJO CHARCUTERIE • Free Range Black Pork

Rissol Torresmos Unit

Vacuum sealed

Bag

Controlled atmosphere

Traditional Torresmos Sliced

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

LARD SEL • LARD RANGE • Free Range Black Pork

10 Kg Unit

Vacuum sealed

Bag

5 Kg

Controlled atmosphere

Sliced

Frozen

Unit

Vacuum sealed

0.235 Kg Unit

Vacuum sealed

Bag

Controlled atmosphere

0.235 Kg

Controlled atmosphere

Sliced

Frozen

Unit

Vacuum sealed

Bag

0.235 Kg Unit

Vacuum sealed

Bag

Garlic

Controlled atmosphere

Sliced

Frozen

Sliced

Frozen

Sliced

Frozen

Paprika

Controlled atmosphere

Range of Alentejo Charcuterie

SEL PORK

SLICED PORK SEL • RANGE OF ALENTEJO CHARCUTERIE • Pork

Meat Chouriço Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

White and Black Farinheira Frozen

Retractable

Unit

Vacuum sealed

Bag

Morcela (Black Pudding) Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Controlled atmosphere

Sliced

Frozen

Retractable

Frozen

Retractable

Cacholeira Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

SLICED PORK SEL • RANGE OF ALENTEJO CHARCUTERIE • Pork

Linguicinha

Churrasquinho Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Unit

Vacuum sealed

Bag

Farinheirinha Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Controlled atmosphere

Sliced

Frozen

Retractable

Frozen

Retractable

Morcelinha Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

SLICED PORK SEL • RANGE OF ALENTEJO CHARCUTERIE • Pork

Garlic Painho

Painho Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Unit

Vacuum sealed

Bag

Traditional Paio Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Sliced

Frozen

Retractable

Mouro Frozen

Retractable

Unit

Estremoz Paio Unit

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Paio do Cachaço (Coppa) Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

SLICED PORK SEL • RANGE OF ALENTEJO CHARCUTERIE • Pork

Paio de Migos Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Bucho (Stuffed Stomach) Frozen

Retractable

Unit

Cabeça de Xara (Galantine) Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Vacuum sealed

Bag

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Retractable

Bacon + Sliced Bacon

Retractable

Unit

Vacuum sealed

Bag

Shaped Ham Unit

Controlled atmosphere

Sliced

Frozen

Retractable

Frozen

Retractable

Sliced Ham Frozen

Retractable

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Range of Alentejo Charcuterie

Pork

PACKED MEATS TOPO DA TORRE • RANGE OF ALENTEJO CHARCUTERIE • Pork

Traditional Meat Chouriço

Alentejo Chouriço Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Unit

Vacuum sealed

York Paio Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Sliced

Frozen

Chourição Sliced

Frozen

Unit

Value Chouriço Unit

Bag

Vacuum sealed

Bag

Controlled atmosphere

Round Paio w/ Paprika Sliced

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

PACKED MEATS TOPO DA TORRE • RANGE OF ALENTEJO CHARCUTERIE • Pork

Round Paio w/ Garlic and Salt Unit

Vacuum sealed

Bag

Controlled atmosphere

‘Feijoada’ Mix

Sliced

Frozen

Sliced

Frozen

Unit

Cooked Ham Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Sliced

Frozen

Free Range Black Pork Alentejo Pork

Cut product

Leg for Ham Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Shoulder Unit

Vacuum sealed

Bag

Controlled atmosphere

Bag

Controlled atmosphere

Loin with Shoulder and Tenderloin

Half-carcass Unit

Vacuum sealed

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Free Range Black Pork Alentejo Pork

Cut product

Loin Unit

Vacuum sealed

Bag

Controlled atmosphere

Belly w/ Ribs Sliced/ Cut

Frozen

Unit

Vacuum sealed

Ribs Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Shaved Ribs Sliced/ Cut

Frozen

Unit

Vacuum sealed

Carré Unit

Bag

Controlled atmosphere

Loin Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Free Range Black Pork Alentejo Pork

Cut product

Blade/Presa Unit

Vacuum sealed

Skin

Controlled atmosphere

Abanico steaks Sliced/ Cut

Frozen

Unit

Vacuum sealed

Boned Jowl Unit

Vacuum sealed

Skin

Controlled atmosphere

Vacuum sealed

Skin

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Tenderloins Sliced/ Cut

Frozen

Unit

Vacuum sealed

Loin Steaks Unit

Skin

Controlled atmosphere

Loin Chops Sliced/ Cut

Frozen

Unit

Vacuum sealed

Skin

Controlled atmosphere

Free Range Black Pork Alentejo Pork

Cut product

loin drawstring Unit

Vacuum sealed

Skin

Controlled atmosphere

Shoulder chops Sliced/ Cut

Frozen

Unit

Vacuum sealed

Ribs Unit

Vacuum sealed

Skin

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Rib strips Controlled atmosphere

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Controlled atmosphere

Skin

Controlled atmosphere

Cutlets

Carré Unit

Skin

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Free Range Black Pork Alentejo Pork

Cut product

Secretos

Shoulder Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Unit

Duroc Piglet Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Loin

Plumas Unit

Bag

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork

Half-carcass Unit

Vacuum sealed

Bag

Controlled atmosphere

Leg, Spine and Loin Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Fresh Pork Cut product

Leg Unit

Vacuum sealed

Bag

Centre Loin Controlled atmosphere

Sliced/ Cut

Frozen

Unit

Loin with Shoulder and Tenderloin Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Loin w/o Shoulder Sliced/ Cut

Frozen

Unit

Picnic Shoulder Unit

Vacuum sealed

Bag

Controlled atmosphere

Belly w/ Ribs Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork Cut product

Ribs Unit

Vacuum sealed

Bag

Controlled atmosphere

Belly Sliced/ Cut

Frozen

Unit

Boned Jowl Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

SEL Cutlets Sliced/ Cut

Frozen

Unit

Shoulder w/ Bone Unit

Vacuum sealed

Bag

Controlled atmosphere

Loin for Cutlets Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork Cut product

Loin Steaks Unit

Vacuum sealed

Bag

Controlled atmosphere

Loin Chops Sliced/ Cut

Frozen

Unit

Shoulder chops Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Shoulder Steaks Sliced/ Cut

Frozen

Unit

Leg Steak Unit

Vacuum sealed

Bag

Controlled atmosphere

Boned Leg for Roasting Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Fresh Pork Cut product

Sliced Belly w/ Ribs

Cut ribs Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Unit

Diced Picnic Shoulder Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Vacuum sealed

Bag

Controlled atmosphere

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Head/Offal Frozen

Unit

Brains Unit

Vacuum sealed

Bag

Controlled atmosphere

Kidneys and Brains Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork Cut product

Brochettes Unit

Vacuum sealed

Bag

Controlled atmosphere

Boned Shoulder Sliced/ Cut

Frozen

Unit

Vacuum sealed

Secretos Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Plumas Sliced/ Cut

Frozen

Unit

Vacuum sealed

Sirloins Unit

Bag

Controlled atmosphere

Loin Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork Cut product

Boned Ham Unit

Vacuum sealed

Bag

Controlled atmosphere

‘Gansinhos’ Sliced/ Cut

Frozen

Unit

Thinly Sliced Liver Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Unit

Kids Cutlet Kg

Vacuum sealed

Bag

Controlled atmosphere

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Tenderloins

KIDS

Unit

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork flavoured/marinated/minced

Marinated meat Unit

Vacuum sealed

Bag

Controlled atmosphere

Marinated Ribs Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Cheeks w/ Traditional Seasoning

Fresh Sausage Unit

Vacuum sealed

SEL Cutlet w/ Traditional Seasoning

Marinated Belly Unit

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Fresh Pork flavoured/marinated/minced

Seasoned Hamburger Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Mince Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Hamburger

Meat balls Unit

Bag

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork Offal

Head Unit

Vacuum sealed

Bag

Controlled atmosphere

Tail Sliced/ Cut

Frozen

Unit

Vacuum sealed

Kidneys Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Liver Sliced/ Cut

Frozen

Unit

Vacuum sealed

Tongue Unit

Bag

Controlled atmosphere

Trotters Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Fresh Pork Offal

Hock Unit

Vacuum sealed

Bag

Controlled atmosphere

Stomach Sliced/ Cut

Frozen

Unit

Vacuum sealed

Rind Unit

Vacuum sealed

Bag

Controlled atmosphere

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

MDM Sliced/ Cut

Frozen

Unit

Vacuum sealed

Cooked blood Unit

Bag

Controlled atmosphere

Blood Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Alentejo Lamb regional white merino

Lamb

Whole Lamb Unit

Vacuum sealed

Bag

Controlled atmosphere

Half Lamb Carcass Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Lamb Offal

Pluck Unit

Vacuum sealed

Bag

Controlled atmosphere

Head Sliced/ Cut

Frozen

Unit

Vacuum sealed

Bag

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Lamb Trotters Unit

Vacuum sealed

Bag

Controlled atmosphere

Lamb Cut product

Leg Unit

Vacuum sealed

Bag

Breast And Flap Controlled atmosphere

Sliced/ Cut

Frozen

Unit

Vacuum sealed

Breast Unit

Vacuum sealed

Skin

Controlled atmosphere

Vacuum sealed

Skin

Controlled atmosphere

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Sliced/ Cut

Frozen

Chops Sliced/ Cut

Frozen

Unit

Vacuum sealed

Neck Unit

Bag

Skin

Controlled atmosphere

Shoulder Sliced/ Cut

Frozen

Unit

Vacuum sealed

Skin

Controlled atmosphere

Integral Process Control from Farm to Plate. Consumer n tio tion o a d v er erva nta s Pre Cons o Mo ej d an lent A of

SEL

MAT

Logi stics

As o soc Po f Al iati rk en on Br tej s ee o de rs

n essi

Prep ar of M ation eats

Proc g Quality and Stability

Factory

Outeiro de S. José Apartado 161 7100-909 Estremoz T: (+351) 268 339 800 F: (+351) 268 339 829

SEL Butcher

(Direct sale to the public) Rossio Marquês de Pombal, n.º 94 7100-513 Estremoz T: (+351) 268 323 355

Customer Support

Portugal

Support for Suppliers

Email: comercial.mkt@sel.pt

T: (+351) 268 339 810 T: (+351) 268 339 824

BROCHURE SEL

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