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Carmangeria Ozana
Ozana Sliced Boneless Pork Chop
ca. 370 g3 DAYS AVERAGE FRESHNESS
Every day, we source locally for the freshest groceries you can trust.
- Description
- Composition
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- Recipes
Pork chop is a popular and appreciated cut of meat in many cuisines around the world. This cut is located in the upper part of the pig and consists of a mixture of meat and fat, which gives it a tender texture and a delicious taste.
Pork chop can be cooked in many different ways, including grilling, baking, frying or boiling. Each cooking method can give the pork chop a unique taste and a specific texture.
When grilled, the pork chop browns beautifully on the outside, while the inside remains juicy and tender. Fried, the pork chop becomes crispy on the outside, but keeps a soft and juicy texture on the inside. When boiled, the pork chop becomes very tender and comes off the bone easily.
Pork chop can be served as a main course or can be used in the preparation of various dishes, such as stews, roasts or sandwiches. It is also a popular choice for barbecue and is often served especially at social events or at picnics.
Storage conditions
Store between 0 and 4 degrees.
To know
Because we care a lot about quality and hygiene standards, but also about the safety of our consumers, every Monday we sterilize the cutting and processing unit. Therefore, all our activity is stopped, including deliveries to Sezamo. We promise that you will find us with the same safe and quality products, starting from Tuesday.
About the producer
Founded in 1993, Carmangeria Ozana has aimed from the beginning to attract customers through the quality of its products. We process meat from our own farm or from other top-tier partners in the Romanian industry, all at the highest quality.
The Top Chef MACELAR concept aims to create an environment in which Romanian butchers try to surpass the current practice of the industry in its various stages of production: general preparation, meat cutting, display and creative use of beef, pork, sheep and poultry products. In the two days of the event, on May 5 and 6, the competition enjoyed the best audience. There were six teams that competed with courage and determination for the great Top Chef MACELAR trophy.
Over three hours and a quarter, each competing team had at their disposal half a beef carcass, half a pork carcass, a whole lamb and five chicken carcasses, which they transformed into value-added products. The participating teams were able to provide their own spices, marinades and side dishes to finish the products designed to inspire and push the limits. The jury, made up of independent referees, selected by the organizers from among the most important specialists in the specialty industry, scored each team based on technique and skills, workmanship, product innovation, overall finish and presentation.
In this field, innovation is very important, the category of semi-finished products, ready-to-cook, ready-to-eat, but also the cutting styles of meat in different categories, such as pork, chicken, beef or lamb, must be developed. Equally important is the positioning and presentation of these products. Romanians like already established products (mici, sausages, burgers), but research and well-trained people are needed to create new products, aligned with popular taste trends globally.
