We have new products this season.
Sausage Logs: sausage baked in bread rolls
and
Sausage Wreaths: sausage in braided bread wreaths
Sausage flavors available for the logs and wreaths are: Ceferino (Cervesa, dark malt beer sausage), Dominga (Spanish inspired sausage with roasted capsicum, paprika and other spices) and our version of the Hungarian sausage, with a no holds barred on the sprinkling of spices from the authentic recipe.
Cheers
Monday, 5 December 2011
Wednesday, 21 September 2011
Bienne D'Assousy Line Menu List
| ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ | ||||
| Country Herb Ham | ||||
| dried and roasted rosemary, sage, and other | ||||
| spices rubbed and infused into lean choice meat | ||||
| Php 720 / kilo | ||||
| Rolled Bacon Ham (herb or smoke cured) | ||||
| pork belly slab log-rolled and lovingly coaxed into a log | ||||
| Php 850 / kilo | ||||
| Bacon Slab (smoked or molasses cured) | ||||
| half of pork belly handcrafted into a rarity | ||||
| Php 550 / kilo | ||||
| Bacon Rashers (smoked or molasses cured) | ||||
| one-fourth inch thick slices of bacon goodness | ||||
| Php 560 / kilo | ||||
| Whole Chicken Ham (pineapple or spiced molasses) | ||||
| hammed and cured bone-in. A definite must try. | ||||
| Php 500 / kilo | ||||
| Whole Chicken Ham (pineapple or spiced molasses) | ||||
| hammed and boneless Chicken. | ||||
| Php 570 / kilo 18/12/09 09/21/11 | ||||
Tuesday, 20 September 2011
Katipunan Line Price List
| ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ | |||||||||||||||
| Hams | |||||||||||||||
| Sinukob - Spiced Molasses Ham | |||||||||||||||
| sugar bared in almost raw form, a mountain local infused with | |||||||||||||||
| herbs and tenderly coaxed in a tenderly salt cured choice pork | |||||||||||||||
| thigh meat. | |||||||||||||||
| Php 550 / kilo | |||||||||||||||
| Asap ~Smoked Ham | |||||||||||||||
| salt-cured pork loin with that hickorey flavored kick | |||||||||||||||
| Php 645 / kilo | |||||||||||||||
| Sausages | |||||||||||||||
| Doña Nena / Bulak | |||||||||||||||
| Fresh pork sausage with the simplicity of garlic, pepper and | |||||||||||||||
| humble salt flavor | |||||||||||||||
| |||||||||||||||
| Sesinando / Banderillas | |||||||||||||||
| The festive coiled sausage. A marriage of the dominga mestiza | |||||||||||||||
| (spanish sausage) and the italian style of non-linked sausage of | |||||||||||||||
| a half kilogram of meat air dried to bursting flavored goodness | |||||||||||||||
| |||||||||||||||
| | |||||||||||||||
De Marquez Line Price List
| Hams - log or ball shaped | |||||||||||||||
| Iosue - Strawberry Glazed with Strawberry Syrup | |||||||||||||||
| ripened fruit of the valley makes meat sweet | |||||||||||||||
| Php 750 / kilo | |||||||||||||||
| Anania - Pineapple Glazed ham, a Tropical Treat | |||||||||||||||
| from the Philippines' summer capital | |||||||||||||||
| Php 650 / kilo | |||||||||||||||
| ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ | |||||||||||||||
| Sausages | |||||||||||||||
| Mercedes | |||||||||||||||
| A mixture of finely ground meat with herbs and spices | |||||||||||||||
| moist and tender; air dried and then pre-boiled to | |||||||||||||||
| perfection | Php 490 / kilo | | |||||||||||||
| Maria Victoria | |||||||||||||||
| A descendant of the spanish Morcillo with a Cordilleran | |||||||||||||||
| flavor. Dark, bold pork blood and chopped meat with | |||||||||||||||
| wild rice sausage. Naturally matured by salting and air | |||||||||||||||
| drying | Php 455 / kilo | | |||||||||||||
| Dominga | |||||||||||||||
| Reminiscent of colonial Filipinas; revisit the past with | |||||||||||||||
| this blend of red capsicum and paprika and other spices | |||||||||||||||
| Php 415 / kilo | | ||||||||||||||
| Ceferino A.K.A. Cerveza | |||||||||||||||
| Dark malt beer meats pork. A german flavor done | |||||||||||||||
| the summer capital way | Php 475 / kilo | | |||||||||||||
Prices until January 2010
reposted
Discounted Price Tag Code for Iosue Ham - # 3866
Php 100 - Php 150 off per order volume order
+639081021598
+639238110963
vincent.cruz.321@gmail.com
vincecruz21@yahoo.com
Thursday, 15 September 2011
Subscribe to:
Posts (Atom)

