雨润酒店产品

From a very ancient tradition of production, Coppa owes its name to the part
of the pig from which it is made. that is the area of the back of the neck.
The meat is first seasoned with a mixture of salt, pepper and various spices
such as cinnamon,cloves and nutmeg, which is forced to penetrate the meat
by means of massage. The meat is then tied inside natural net casing and
hung up to cure for a period of several months in curing rooms with controlled
humidity and temperature.

Lean meat taken from the hind leg, is very high quality and its texture
is very clear sliced. The meat is then tied inside natural net casing and
hung up to cure for a period of several months in curing rooms with controlled
humidity and temperature.

Fresh top-grade mackerel fillets are adopted, adding several kinds of imported seasonings. With crashed black pepper sprinkled on the surface of fillet, it is then smoked to perfection. Mild smoked flavor, slightly spicy black pepper and mellow flavor ensure it the most characteristic and fantastic treat in the cafeteria or banquet.

After being cured in western-style brine, well-selected top quality chicken breast, are put on the shelf. We slowly smoke it with 100% fruitwoods, which keep in all the flavorful juice. With its delicate quality and unique flavor, this product can be used in western cold dishes and salad.

Lean meat taken from the hind leg, is very high quality and its texture
is very clear sliced. Marinated in vinegar,oil and garnished with onions,
it is a tempting alternative to other popular similar sausage or other snacks.

烟熏火腿1

选用猪后退精瘦肉，出品率较低，切片肉组织明显。浸泡在醋和油里面，
并用洋葱来装饰，它是取代其他受欢迎的类似香肠以及小吃的诱人选择。

Lean meat taken from the hind leg, is very high quality and its texture
is very clear sliced. Marinated in vinegar,oil and garnished with onions,
it is a tempting alternative to other popular similar sausage or other snacks.

It is also made from high class meat. Containing the granular meat and classical herbs, the liver pate will gently release its unique and traditional flavor after roasted.

This is the barbecue sausage of Ukraine. In the same way that Polish cuisine has origins in Vienna, this Ukrainian sausage has its origins in Austria. They taste excellent both grilled and pan-fried.

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937. The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out. You can feel the mild piquancy of pepper and aroma of Garaway seeds when chewing it. A cup of fresh ice-beer will inspire your appetite greatly. This specialty is one of the typical Genman grilled sausage.

Its original name "wiener wurstchen" was given by the butcher Johann Georg Lahner who settled in Vienna. He brought the recipe with him from  his period of apprenticeship in Frankfurt. As the sausage conquered the world from Vienna. The legendary sausage has a firm bite and a well-rounded, slightly smokey taste. It is particularly popular as an in-between snack classically with mustard and a bread roll.

This kind of the sausage is well-known
because of the German Thｕringen state. And it
is one kind roasts of the sausage.
It is several hundred years history apart from now.
It is the representative sausage in more than 1,000 types sausages most
in the German.
Growing 15 to 20 centimetres, rich flavour characteristic sausage
uses porkburger to be made generally.
It mainly flavors with the sumorchid celery,MaYuLan and garlic
except salt and black pepper.

Shuijing Yaorou is a famous dish of jiangsu with the outstanding fame throughout
China. Pork shank is used as material and cured under low temperature
for several days with adding nitrite, salt, sugar,MSG, water. Then it is cooked
for several hours in the pot with adding water,chives, ginger, zanthoxylum and
fennel. Press it into the mould, portion and package it after cooling. Through
 above coures the product is finished, and it has natural taste, reddy color,
and strong fragrance. It tastes delicious with cold dish.

beer lovers may be disappointed as beer sausage contains no beer. It has a characteristic shperical or bubble form, and that is why it also has the amusing nickname of beer ball. A popular snack, it is interspered with mustard seeds and spiced with garlic. Served cold in thick slices with a succulent piece of black bread, it also makes a satisfying main dish, very delici ours in cold together with beer.

Characteristic of this speciality of pork, beef and bacon is its large
measure of Emmental-a high quality, tasty cheese. A well rounded, lightly
smoked-flavoured sausage with distinct emphasis on chee

Napoli Salami is made either in a piquant version or in milder version without added spice. It is made from finely minced pork meat and seasoned with ground pepper,chilli pepper,garlic,salt, herbs,spices and wine. The mixture is then inserted into a pork gut casing and bent, in order to give the salami its characteristic arched shape. Itis cured for approximately 2 months and is either eaten on its own or used as an ingredient in certain recipes.

Mushroom sausage is one of German representative sausages.
It has lots of varieties. Its characteristics is
that the basic emulsified meat mixes and decorates with meat,
vegetables, spices and cheese and so on.
Yurun invested a mount of money buying
the German advanced cool cutting equipment and the craft,
making perfect combinations of the tasty mushroom and the delicate hash.
Its feeling in the mouth will be exquisite, flavor, delicate fragrance.
And it is deeply well affected by children and old citizens.

This traditional Italian product originates in Boligna.
With its typical pale pink color and the visible bacon cubes,
Mortadella is a classic of Italian cuisine and a high quality product.
The best pieces of pork are selected as well as the highest quality spices,
and it is prepared with particular care. It tastes best when cut into very
thin slices.
delicious on bread, it is also filled and served as rolls. or cut into
cubes and eaten as a snack.

The origins of this salami go right to the ancient noble Milanse families.
Nowadays, it is famous all over the world. It is produced with lean pork
meat mixed with fat, minced and seasoned with salt, cracked peppercorns,
ground white pepper, wine and garlic. It is cured for a period that
varies from 90 to 120 days. The product has a very compact texture.
Once sliced, it has a pale ruby red color, an aromatic scent and a delicate,
sweet flavor.

The cold cuts types of sausage is one of the representative sausages
in Germany. the characteristics is that the basic emulsified meat mixes
and decorates with meat, vegetables, spices and cheese.
It is easy to be cut into the thin slice;
it tastes fine, smooth and fragrant.
It can be used to make sandwich and also be mixed with onion slice,
vinegar and olive to make salad.

Select turkey breast, without containing fat. This turkey is low fat product. The quality of the meat is delicate and succulent. It can be used in the sandwich and salad cold dish.

The pork loin called bacon in Canada, we call it the outer loin, is the most expensive and top quality part of the whole pork. Quite different from the bacon made from belly. Canadian bacon is very tender and smooth, fully shaped and slack cooked.

Select high quality chicken breast, after being chopped finely with
adding several imported spices, fill into the top grade natural sheep
casing, it is ready to serve after being cooked. Utilizing all-natural
materials, pan-fries chicken breakfast sausage tastes extraordinary smooth
and mellow. A rich aromatic flavor comes into being with a full-bodied
taste and it is very lean product. That is why it is appreciated by so many.

Well-trimmedpork belly cured in the brine containing sugar and spice. It is formed, smoked and sliced. This product is made by the American technology. On this base, covered with garlic pepper sheet on the round. This new product tastes extremely wonderful after being fried.

It was made from the leg and smoked cold using Christmas tree branches, and it has an unmistakable mild and tender flavour and is more than just a topping on bread. It plays a special role as a tasty additive in simple as well as complex dishes. Importantly, it must be sliced paper-thin in order to fully develop its aroma.

Lean meat taken from the hind leg, is very high quality and its texture
is very clear sliced. Black pepper dispersed around its edge, it looks
marvelous and taste wonderful, best being used in cold dishes
and sandwishes.

Lean meat taken from the hind leg, is very high quality and its texture
is very clear sliced. Black pepper dispersed around its edge, it looks
marvelous and taste wonderful, best being used in cold dishes
and sandwishes.

We carefully choose only the eye round beef with highest quality, which has the big shape,tender taste and regular shape. After injection, pickling, tumbling, massaging procedures, abundant ingredients and special flavor fully permeate through beef tissue.
Sprinkle the refined imported black pepper on the beef surface. After being roasted, it can be served in cold dishes. sandwiches and salad, etc.

The recipe originates from the area around Debrecen, a town in the heart of
Hungary. Debreciner is made of fresh pork and beef. Refined spicing and a
large measure of paprika ensure the unique, slightly sharp taste of this
speciality. As a quick meal at home, It tastes delicious with mustard, horseradish
and a bread. Debreciner are popular in Austria and Southern Germany.