Who we sell to
- Butchers and delicatessens that need constant resupply and stable quality.
- Restaurants and hotels that buy against a technical sheet, not against a sample.
- Distributors building their own route in the west of the country.
Venezuela
Sausages and dry-aged meat
Our own production in Zulia, with a technical sheet per product and batch control. We sell wholesale both to those who resell and to those who cook.
What the batch guarantees
- Fixed, recorded formulation: this week’s product is last week’s product.
- Documented temperature control at every stage of the process.
- Batch traceability, with production and expiry dates.
Co-packing and private label
- We produce under your brand if you have volume and want a catalogue without building a plant.
- The formulation is developed with you and stays documented.
- Minimum batch size is agreed before any commitment.
How we work
Our own production of fresh, scalded and cured sausages and dry-aged meat, sold wholesale to butchers, delicatessens, restaurants and hotels.
Co-packing and private label
We produce under your brand so you can have a catalogue without building a plant: you bring the brand and the market, we bring production and the technical sheet.
- Deliverable
- Finished product, labelled and with batch traceability.
- Format
- Contract with minimum batch agreed up front.
Technical inputs for charcuterie
Starter cultures, natural and collagen casings, curing salts, phosphates, spice blends and noble mould. What is hard to source in Venezuela and without which there are no cured products.
- Deliverable
- Supply with a technical sheet and storage conditions for each input.
- Format
- Direct sale and scheduled resupply.
Ageing chamber by the batch
For the producer who knows how to make the product but cannot fund a humidity-controlled chamber: we rent the full cycle with recorded weight loss.
- Deliverable
- Aged batch with its curve documented.
- Format
- Per cycle, on a booked calendar.
Private label for retail chains
Developing a supermarket or restaurant chain’s own line: product to their specification, at their target price and under their label.
- Deliverable
- Product developed, costed and with committed resupply capacity.
- Format
- Annual agreement with minimum volume.
On-site training in Zulia
Plant workshop for butchers, charcutiers and hotel kitchens: fresh, scalded and cured, hands in the batter.
- Deliverable
- Workshop with materials and certificate of attendance.
- Format
- Small groups, at our plant or yours.
Contact
Ask us from wherever you are
We answer in English, Spanish, Portuguese, French, Italian and Arabic. If your question is technical and specific, so is the answer.