Tender Details

Country: Hungary
Summary: to Obtain Meat Preparations
HUT Ref No: 121783559
Deadline: 17 Jul 2025
Financier: Self Financed
Purchaser Ownership: Government
Tender Value: Refer Document
Notice Type: Tender
Document Ref. No.: 420249-2025
Purchaser's Detail:
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Description:
Purchase of meat products: Description Technical description Quantity Unit required quantity/month required quantity 1. Poultry chicken mosaic cold cut Total protein content: min. 12% (m/m), fat content: max. 35% (m/m) kg 25 175 2 Turkey breast ham is natural without coating. The meat content is a At least 50%for finished products. kg 50 350 3. Chicken breast ham natural, non -coating. Total protein content: min. 15% (m/m), fat content: max. 9% (m/m) kg 120 840 4. Pork without pork bacon baking kg 2 14 5 pork fat meal kg 10 70 6. Zala cut "protein content: at least: 13% m/m fat content: up Fat content: up to: 35% m/m "kg 40 280 8. Pork Paris Fat content: up at most: 9% m/m kg 200 1400 10. Fat content: up to: 40% m/m kg 20 140 11. Lecho sausages filled with a natural bowel filled meat preparation. Meat Content: At least for the finished product at least: 33% kg 8 56 12. Smoked sausage meat content: a At least 80% kg 10 70 13. Oven sausage meat content: at least 80%, raw prepared meat, peppers flavored kg 10 70 14. Thick sausage delicacies, smoked kg 3 21 15. Compiled, ...
Documents:

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to Obtain Meat Preparations - Hungary Tender

The BAJA ST. ROKUS HOSPITAL, a Government sector organization in Hungary, has announced a new tender for to Obtain Meat Preparations. This tender is published on HungaryTenders under HUT Ref No: 121783559 and is categorized as a Tender. Interested and eligible suppliers are invited to participate by reviewing the tender documents and submitting their bids before the deadline on 2025-07-17.

The estimated tender value is Refer Document, and full details, including technical specifications and submission requirements, are provided in the official tender documents. Ensure all submissions meet the criteria outlined to be considered for evaluation.