Marten

Marten Comte Platter with Comte Cheese

Dry cured salami, made from pork and Comte cheese, thinly sliced, in noble mold.

Comté DOP cheese comes from the historic French region of Franche-Comté. The ripening process must last at least 120 days and begins with the pre-ripening phase. During this time, the cheese wheels are salted and greased with a certain bacterial flora at least twice a week. The fat content must be at least 45%. The color varies from ivory to yellow, depending on the season in which they were produced. Summer Comté DOP cheese is a more intense yellow, while winter cheese is lighter in color.

Storage conditions: 

Store at a temperature of 0-7°C. 

Consumption conditions: 

Consume within 3 days of opening.

About the producer:

We have what you want! A wide range of Zimbo meat products! Zimbo is one of the few producers that offers the full range of cold cuts from dry-cured salami, bologna, spreadable pâtés to roasted ham and fresh sausages for grilling. Quality is a matter of the heart for us. Starting with the procurement of raw materials, continuing with production and packaging, Zimbo leaves its mark on the highest standards for products and their manufacturing process.
The process begins with a careful, meticulous selection and constant monitoring and control of suppliers, both for meat and spices.
Zimbo imposes the highest standards also in terms of hygiene and safety in all production processes.

Producer's address:

ZIMBO România SRL, Str. Mosoaia 48-50, 042145 Bucharest, Romania.