Supply of Meat and Charcuterie
Status
Active
Submission Deadline
28 days remaining
Location
NORROY-LE-VENEUR, France
Procedure
Open Procedure · Supplies
Category
Bovine meat.Veal.Pork.
Published
Reference
ted-562674-2026
Source
Supply of beef, veal, pork, lamb, various types of meat, and sausage products.
Free
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Tender documents
- Portal — LOT-0001NON-RESTRICTED-DOCUMENT
- TED HTML — 562674-2026HTML
- TED PDF — 562674-2026PDF
- TED XML — 562674-2026XML
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Lots (13)
- LOT-0001Rindfleisch
- LOT-0002Rindfleisch (Hoher Umweltwert)
- LOT-0003Kalbfleisch
- LOT-0004Kalbfleisch (Hoher Umweltwert)
- LOT-0005Schweinefleisch
- LOT-0006Schweinefleisch Saint-Nicolas Grand-Est
- LOT-0007Gekochtes Fleisch
- LOT-0008Lammfleisch
- LOT-0009Schinken
- LOT-0010Wurstwaren
- LOT-0011Wurstwaren (Hoher Umweltwert)
- LOT-0012Sauerkraut
- LOT-0013Feinkost
Additional details
EU Funded
Yes
Electronic Submission
Required
Legal Basis
32014L0024