Supply of animal products, meat, and meat products

Supply of animal products, meat, and meat products: refrigerated boneless veal leg (min. 10 CS units, max. 5,040 CS units; min. 950 AC units, max. 20,160 AC units), refrigerated boneless pork leg (min. 10 CS units, max. 7,800 CS units; min. 2,600 AC units, max. 31,200 AC units), pork sausages (min. 10 CS units, max. 2,640 CS units; min. 880 AC units, max. 10,560 AC units), Kaizer (min. 10 CS units, max. 2,100 CS units; min. 700 AC units, max. 8,400 AC units), summer salami (min. 10 CS units, max. 3,750 CS units; min. 1,250 AC units, max. 15,000 AC units), ham salami (min. 10 CS units, max. 7,020 CS units; min. 2,340 AC units, max. 28,080 AC units), frankfurters (min. 10 CS units, max. 7,650 CS units; min. 2,550 AC units, max. 30,600 AC units), Bologna sausage (min. 10 CS units, max. 2,700 CS units; min. 900 AC units, max. 10,800 AC units), minced pork (min. 10 CS units, max. 3,180 CS units; min. 1,060 AC units, max. 12,720 AC units), boneless pork flank (min. 10 CS units, max. 3,300 CS units; min. 1,100 AC units, max. 13,200 AC units), boneless pork chop (min. 10 CS units, max. 4,950 CS units; min. 1,650 AC units, max. 19,800 AC units), smoked pork loin fillet (min. 10 CS units, max. 2,520 CS units; min. 840 AC units, max. 10,080 AC units), Prague ham (min. 10 CS units, max. 2,700 CS units; min. 900 AC units, max. 10,800 AC units), pressed ham (min. 10 CS units, max. 2,760 CS units; min. 920 AC units, max. 11,040 AC units), dry salami (min. 10 CS units, max. 2,490 CS units; min. 830 AC units, max. 9,960 AC units), smoked homemade sausages (min. 10 CS units, max. 1,980 CS units; min. 660 AC units, max. 7,920 AC units), Cabanos sausages (min. 10 CS units, max. 1,980 CS units; min. 660 AC units, max. 7,920 AC units), smoked pork hock (min. 10 CS units, max. 1,350 CS units; min. 450 AC units, max. 5,400 AC units), smoked pork ribs (min. 10 CS units, max. 1,980 CS units; min. 660 AC units, max. 7,920 AC units).

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