PRODUCTS

Agrovarius acts in all agri-food and transformed products, naturally taking them from the field to the table. Together, we estimate that we process and sell about 50 000 tonnes of meat and 25 000 of livestock.

Bovine

Quartered Veal

Forequarter

Empty Loin

Hindquarter

Flank

Plastic containers

all

Veal Hindquarter

  • 2011F

Hindquarter Veal Cut

  • 2013F

Veal Round

  • 2014F

Veal

  • 2002F

Veal Flank

  • 2016F

Roasted Veal

  • 2015F

Veal Forequarter

  • 2012F

Shoulder

  • 20601F

Chuck

  • 20602F

Chest

  • 20603F

Upper Leg Cut

  • 20604F

Needle

  • 20612F

Flank

  • 20607F

Leg

  • 200609F

Shank

  • 20611F

High Sirloin

  • 20141F

Sirloin

  • 20409F

Loin

  • 20403F

Goose Skirt

  • 20305F

Aitch

  • 20301F

Topside

  • 20302F

Rump

  • 20303F

Thick Flank

  • 20304F

Ossobuco Bone

  • 20306F

Round Tip Roast

  • 20307F

Shank

  • 20308F

Flank

  • 20502F

Boneless Flank

  • 20500F

Flank With Bone

Aitch

  • 21702B

Topside

  • 21701B

Rump

  • 21703B

Thick Flank

  • 21700B

Pork Chop

  • 22704B

Entrecôte

  • 22401B

Loin

  • 22403B

Stew

  • 21705B

Veal Hindquarter

  • 2011F

Hindquarter Veal Cut

  • 2013F

Veal Round

  • 2014F

Veal

  • 2002F

Veal Flank

  • 2016F

Roasted Veal

  • 2015F

Veal Forequarter

  • 2012F

Shoulder

  • 20601F

Chuck

  • 20602F

Chest

  • 20603F

Upper Leg Cut

  • 20604F

Needle

  • 20612F

Flank

  • 20607F

Leg

  • 200609F

Shank

  • 20611F

High Sirloin

  • 20141F

Sirloin

  • 20409F

Loin

  • 20403F

Goose Skirt

  • 20305F

Aitch

  • 20301F

Topside

  • 20302F

Rump

  • 20303F

Thick Flank

  • 20304F

Ossobuco Bone

  • 20306F

Round Tip Roast

  • 20307F

Shank

  • 20308F

Flank

  • 20502F

Boneless Flank

  • 20500F

Flank With Bone

Aitch

  • 21702B

Topside

  • 21701B

Rump

  • 21703B

Thick Flank

  • 21700B

Pork Chop

  • 22704B

Entrecôte

  • 22401B

Loin

  • 22403B

Stew

  • 21705B

Pork

White Pork

Iberian Pork

Outros

Duroc Pork

Pork Offal

all

Round Pork Leg without Trotters

  • 1211C / 1211F

York-Style Pork Leg

  • 1230F

Loin cut with Collar joints

  • 1300C / 1300F

Leg with Trotters

  • 1120C / 1120F

Boneless Neck

  • 1311C / 1311F

Loin

  • 1320C / 1320F

String-tied Roast

  • 1321C / 1321F

Tenderloin

  • 1332C / 1332F

3D Leg

  • 1160C / 1160F

3D Upper Leg

  • 1240C / 1240F / 1240F

Loin cut without collar joints

  • 1301C / 1301F

Neck with bone

  • 1310C / 1310F

Streaky cut with spare ribs

  • 1400F

Streaky bacon

  • 1412C / 1412F

Meaty spare ribs

  • 1470C / 1470F

Sliced spare ribs

  • 1341C / 1341F

Cheeks

  • 1682C / 1682F

Cutlets

  • 1718F

Shank

  • 1290C / 1290F

Trotters

  • 1930C / 1930F

Loin

  • 1320F

Loin escalopes

  • 1321B

Streaky bacon

  • 1412B

Boneless neck

  • 1311B

Loin Chop

  • 1301B

Neck neck

  • 1310B

Tenderloin

  • 1312B

Diced Pork Loin or Shank

  • 17005B

Cutlets

  • 1718B

Cheeks

  • 1682B

Sliced spare ribs for barbecue grilling

  • 1471B

Sliced spare ribs

  • 1470B

Iberian Leg with Trotters

  • 1122C / 1122F

Iberian Upper Pork Leg with Trotters

  • 1222C / 1222F

Iberian Pork Loin cut without collar joints

  • 13011C / 13011F

Iberian Pork Loin

  • 1323C / 1323F

Trimmed Iberian Pork loin bacon

  • 1363C / 1363F

Iberian Pork Tenderloin

  • 1334C / 1334F

Trimmed Boneless Iberian Pork streaky cut

  • 14100C / 14100F

Iberian Pork meaty spare ribs

  • 1474C / 1474F

Sliced Iberian Pork ribs

  • 1344C / 1344F

Iberian Pork Slices

  • 1706C / 1706F

Iberian Pork Spring

  • 1312C / 1312F

Iberian Pork Cutlets

  • 1395C / 1395F

Iberian Pork Cheeks

  • 1683C / 1683F

Boneless Iberian Pork Neck

  • 1314C / 1314F

Iberian Pork Spring

  • 1312B

Iberian Pork Slices

  • 1706B

Sliced Iberian pork loin

  • 1323B

Sliced Iberian pork ribs

  • 1474B

Sliced Iberian pork barbecue ribs

  • 1344B

Sliced Iberian Pork Streaky Cut

  • 14100B

Boneless Iberian pork neck

  • 1314B

Iberian Pork Cutlets

  • 1395B

Iberian Pork Cheeks

  • 1683B

Iberian Pork Tenderloin

  • 1334B

Duroc pork leg with trotters

  • 1123C / 1123F

Duroc pork leg with trotters

  • 1223C / 1223F

Duroc pork loin cut without collar joints

  • 13012C / 13012F

Duroc Pork Loin

  • 1324C / 1324F

Duroc Pork Tenderloins

  • 1336C / 1336F

Boneless Duroc streaky cut with skin

  • 1419F

Duroc meaty spare ribs

  • 1476C / 1476F

Sliced Duroc Pork spare ribs

  • 1345F

Duroc Pork Cutlets

Duroc Pork Cheeks

  • 1685C / 1685F

Boneless Duroc pork neck

  • 1316C / 1316F

Mask with ears

  • 1611C / 1611F

Skinless pork cheeks

  • 1501C / 1501F

Tongue

  • 1908C / 1908F

Ears

  • 1940C / 1940F

Liver

  • 1901C / 1901F

Kidneys

  • 1906C / 1906F

Stomach

  • 1911C / 1911F

Cooked stomach

  • 1912C / 1912F

Gizzards

  • 1915C / 1915F

Tails

  • 1740C / 1740F

Round Pork Leg without Trotters

  • 1211C / 1211F

York-Style Pork Leg

  • 1230F

Loin cut with Collar joints

  • 1300C / 1300F

Leg with Trotters

  • 1120C / 1120F

Boneless Neck

  • 1311C / 1311F

Loin

  • 1320C / 1320F

String-tied Roast

  • 1321C / 1321F

Tenderloin

  • 1332C / 1332F

3D Leg

  • 1160C / 1160F

3D Upper Leg

  • 1240C / 1240F / 1240F

Loin cut without collar joints

  • 1301C / 1301F

Neck with bone

  • 1310C / 1310F

Streaky cut with spare ribs

  • 1400F

Streaky bacon

  • 1412C / 1412F

Meaty spare ribs

  • 1470C / 1470F

Sliced spare ribs

  • 1341C / 1341F

Cheeks

  • 1682C / 1682F

Cutlets

  • 1718F

Shank

  • 1290C / 1290F

Trotters

  • 1930C / 1930F

Loin

  • 1320F

Loin escalopes

  • 1321B

Streaky bacon

  • 1412B

Boneless neck

  • 1311B

Loin Chop

  • 1301B

Neck neck

  • 1310B

Tenderloin

  • 1312B

Diced Pork Loin or Shank

  • 17005B

Cutlets

  • 1718B

Cheeks

  • 1682B

Sliced spare ribs for barbecue grilling

  • 1471B

Sliced spare ribs

  • 1470B

Iberian Leg with Trotters

  • 1122C / 1122F

Iberian Upper Pork Leg with Trotters

  • 1222C / 1222F

Iberian Pork Loin cut without collar joints

  • 13011C / 13011F

Iberian Pork Loin

  • 1323C / 1323F

Trimmed Iberian Pork loin bacon

  • 1363C / 1363F

Iberian Pork Tenderloin

  • 1334C / 1334F

Trimmed Boneless Iberian Pork streaky cut

  • 14100C / 14100F

Iberian Pork meaty spare ribs

  • 1474C / 1474F

Sliced Iberian Pork ribs

  • 1344C / 1344F

Iberian Pork Slices

  • 1706C / 1706F

Iberian Pork Spring

  • 1312C / 1312F

Iberian Pork Cutlets

  • 1395C / 1395F

Iberian Pork Cheeks

  • 1683C / 1683F

Boneless Iberian Pork Neck

  • 1314C / 1314F

Iberian Pork Spring

  • 1312B

Iberian Pork Slices

  • 1706B

Sliced Iberian pork loin

  • 1323B

Sliced Iberian pork ribs

  • 1474B

Sliced Iberian pork barbecue ribs

  • 1344B

Sliced Iberian Pork Streaky Cut

  • 14100B

Boneless Iberian pork neck

  • 1314B

Iberian Pork Cutlets

  • 1395B

Iberian Pork Cheeks

  • 1683B

Iberian Pork Tenderloin

  • 1334B

Duroc pork leg with trotters

  • 1123C / 1123F

Duroc pork leg with trotters

  • 1223C / 1223F

Duroc pork loin cut without collar joints

  • 13012C / 13012F

Duroc Pork Loin

  • 1324C / 1324F

Duroc Pork Tenderloins

  • 1336C / 1336F

Boneless Duroc streaky cut with skin

  • 1419F

Duroc meaty spare ribs

  • 1476C / 1476F

Sliced Duroc Pork spare ribs

  • 1345F

Duroc Pork Cutlets

Duroc Pork Cheeks

  • 1685C / 1685F

Boneless Duroc pork neck

  • 1316C / 1316F

Mask with ears

  • 1611C / 1611F

Skinless pork cheeks

  • 1501C / 1501F

Tongue

  • 1908C / 1908F

Ears

  • 1940C / 1940F

Liver

  • 1901C / 1901F

Kidneys

  • 1906C / 1906F

Stomach

  • 1911C / 1911F

Cooked stomach

  • 1912C / 1912F

Gizzards

  • 1915C / 1915F

Tails

  • 1740C / 1740F

Others

Frozen Beef

Frozen Poultry Meat (Chicken and Turkey)

Deep-frozen Mixed Savoury Snacks

Deep-frozen Ready-made Meals

Fish Preserves

Milk-based products

Outros

all

Forequarter or Hindquarters Cut with or without bone, in IWP or vacuum package

Red and White Viscera, IWP or vacuum packed

Pieces cut into small portions in box. Fixed Weight (Steaks, Chops, Stew Meat)

Whole piece or piece with bone and without bone

Giblets (Gizzards, Neck, Livers, Heart)

Codfish Cakes

Pies

Croquettes

Puff Pastry

Stewed beef with Mash

Meatballs with Rice

Bacalhau com Nataz [Portuguese cod and cream dish]

Other custom orders

Sardines in Tomato Sauce - 120g can

Sardines in Vegetable Oil - 120g can

Tuna in Vegetable Oil - 120g can

Natural Tuna - 120g can

Tuna in Oil - 180g can

Goat’s Cheese

Sheep’s Cheese

Cow’s Cheese

Cow and Sheep’s Cheese

Mozarella Cheese

Olives and Olive Oil

Rice

Wheat and Corn Flour

Portuguese Wines (White and Red)

Forequarter or Hindquarters Cut with or without bone, in IWP or vacuum package

Red and White Viscera, IWP or vacuum packed

Pieces cut into small portions in box. Fixed Weight (Steaks, Chops, Stew Meat)

Whole piece or piece with bone and without bone

Giblets (Gizzards, Neck, Livers, Heart)

Codfish Cakes

Pies

Croquettes

Puff Pastry

Stewed beef with Mash

Meatballs with Rice

Bacalhau com Nataz [Portuguese cod and cream dish]

Other custom orders

Sardines in Tomato Sauce - 120g can

Sardines in Vegetable Oil - 120g can

Tuna in Vegetable Oil - 120g can

Natural Tuna - 120g can

Tuna in Oil - 180g can

Goat’s Cheese

Sheep’s Cheese

Cow’s Cheese

Cow and Sheep’s Cheese

Mozarella Cheese

Olives and Olive Oil

Rice

Wheat and Corn Flour

Portuguese Wines (White and Red)