our story Foncasal, S.L. - is the result of the convergence of two professional teams. The first began its journey in 1995 within the meat sector, immediately emerging with great success in the international market, specifically in countries of the RUSSIAN AREA. The second team joined in 1998, coming from the sector of canned and semi-preserved delicatessen products, contributing and completing with range of novelty products never seen before in the market. These product, on fish and seafood bases, are easie and rapid to prepare, while maintain all their nutritional qualities.
The strategy based on innovation and a clear market vocation has allowed us to look today with hope and enthusiasm in the future.
“Only putting PASSION in what we do, we will get the products that will passionate our CLIENTS� COMMERCIAL MANAGER www.nuchar.es
INNOVATION Foncasal, S.L. permanently seeks for the adaptation to the realities that are existing in the countries in which Foncasal is operating. Therefore, in 2003, we created our own integrated R + D + i within the structure of the company. Its OBJECTIVE was to achieve the independence of external agents, allowing to be at the VANGUARD in the productive technological levels, maintaining the flexibility of the current system. The concept of INNOVATION is composed by CUTTING-EDGE TECHNOLOGY, CREATIVITY in containers and packaging, the new FORMULATIONS and the improvement in the processes of food CONSERVATION respecting the intrinsic properties of every element. The Company Foncasal, S.L is founding partner of AIDIA (Association for the research and development of the Food Industry) and CITA (Center for Innovation and Technology of La Rioja). Some of the projects executed: CENIT-HIGEA “Tools to investigate and generate new methodologies for the prevention of chronic food diseases”.ADER-MITyC “Development of sliced raw meat products with long shelf life”. CDTI-ADER “Study and development of new products based on the use of natural antioxidants in different food matrix”.
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THE QUALITY THE QUALITY, is a fundamental element of a “day to day�, and it is our main objective to ensure that all the defined characteristics of each product produced in the company are met, thus responding to the needs and expectations of the customers and consumers. This work methodology is based on a self-control model in accordance with the HACCP system and on a system for manage it. THE QUALITY begins at each work place and is directly related to a dynamic monitoring of the principles of good practice in the processing tasks. Foncasal, S.L. dispose of an internal LABORATORY where daily physical and chemical analyses are carried out, these being complemented with other more complex ones realized in approved external laboratories. All this allow to have the following approvals / certificates: * ISO 9001: 2015 Year of certification - 2018 * GMP Certification (Good manufacturing practice) Year of certification - 2018 * Homologation SAE (Audited system of specific self-controls for the export of Food for human consumption). For the export of third countries) * FDA (Food and Drug Administration) Certification Renewal 2018 * INVIMA Certification (Export of food products to COLOMBIA) Renewal 2018
FLAGSHIP PRODUCT The octopus has very few calories, it is tasty and with a bit of dressing (paprika, salt and oil) becomes “the king of the kings”. The most leaden of the animal is its cooking, so when you find a packed and natural product of high quality, you ́ve got a clear bargain insured. Cooked octopus legs , - no matter cold or hot, - they always present firm and compact texture, deep flavor and excellent quality that excite us so much. Cooked on grill, baked, steamed or prepared in vinaigrette, in tempura, Galician style, as a topping for pasta or rice ... it is a versatile product. Once the package is opened you ́ve got the incredible festival mounted. David De Jorge (Chef ) Mayo 2013 The packaged octopus is striking for its naturalness, both for its taste and consistency. At biting - is chewable, consistent, firm, smooth ... compact. Tasty, intense, preserving its sapid identity... filling the mouth. El Correo Digital (Periódico) Octubre 2017 The recipe “octopus a la gallega” has evolved from the traditional dish to the gastronomy heaven, protected by the most modern conservation techniques offered by the NUCHAR brand. The octopus is considered a delicacy, for its cut, texture and flavor. Meets all the expectations of the diner, far exceeds the parameters of expected quality and for greater temptation its long expiration; allowing a margin of consumption, both in hospitality and in the home, which guarantees the use. Rafael Garcia Santos (Crítico Gastronómico) Nov 2005
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recipes
PAELLA WITH FRIED OCTOPUS INGREDIENTS: NUCHAR Cooked Octopus (200G), Cooked mussels (100G), Coarse salt (75G), Extra virgin olive oil (30ML), Bomba rice (160G), Fish Broth (750ML), Stir fried for paella (1 garlic clove )(8g), Saffron or Coloring (1G), Leek (20G) 2und, Medium onion (40G) 1und, Fine salt (2G), Mature tomat (100G) 2und, Chopped garlic and parsley with olive oil 1 garlic clove (8G), Fresh parsley (15G), Extra virgen olive oil (80ML).
Sauté on a pan for paella the legs of octopus with a splash of oil. Cook the Mussels until they open. Reserve. In the paella pan where we have browned the octopus, sauté cut garlic in tiny. When the garlic starts to get brown colour, add onion and leek chopped everything fine. Fry until the onion change the colour. Add tomato grated and let it cook about 6/7 minutes. Add the rice with the saffron and / or colouring and fry a little, add the broth of fish. Cook for 5 min. on strong fire and 20 min. more on a gentle fire.
Three minutes before the cooking, put the octopus and the Mussels.Three minutes before finishing the cooking, put the octopus and the mussels. The last minute add a little of chopped garlic with parsley and put some drops of olive oil. Cover the rice and let it about 4 Minutes. Serve next.
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our products octopus cooked legs SKIN Tray. Refrigerated. Long shelf life. Product Variety Big Format: 1 leg, 2 legs, 2-3 legs, 3-4 legs, 5 legs, 6 legs. Product Variety Individual format: 1 leg (140.160G.) , 1 leg (160-180G.), 1 leg (180-200G.), 2 legs, 3 legs.
SLICED COOKED OCTOPUS SKIN Tray. Refrigerated. Long shelf life.
format
500G
format
150G
WHOLE COOKED OCTOPUS
COOKED CUTTLEFISH AND SQUID
SKIN Tray. Refrigerated. Long shelf life.
format
SKIN Tray. Refrigerated. Long shelf life. Product Variety:
formato 300G +400G 400G
200G
500G
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our products COOKED GIANT SQUID
seafood burger
SKIN Tray. Refrigerated. Long shelf life.
SKIN Tray. Refrigerated. Long shelf life.
format
200G 260G 500G
SEAFOOD SALADS and COOKED SHRIMPS SKIN Tray. Refrigerated. Long shelf life.
format
150G 500G
format
150G
KAMCHATKA KING CRAB CANNED PRODUCT. Room temperature. 6 years shelf life.
format
100G
150G
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why choose nuchar products?
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INTERNATIONALIZATION Priority investment in the opening of NEW MARKETS
CANADA
SWEDEN DENMARK UK FRANCE
EE.UU
RUSSIA polonia GERMANY
PORTUGAL ITALY SPAIN GREECE MOROCCO malt
ucrania
KAZAKHSTAN CHINA
MÉXICO COLOMBIA
senegal malaYsia
PRESS
PRESS APPEARANCES SINCE 2005
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Empresa: info@foncasal.com Ventas nacional: ventas@foncasal.com Exportación: exportoffice@foncasal.com Marketing: marketing@foncasal.com (+34) 941 26 23 12 POL IND CANTABRIA II, c/ Las Cañas 76 26009-Logroño (La Rioja) España.