B2B SARMALERetail · Foodservice · Catering · Private Label
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Cooked meat for professional kitchens

A protein ready for finishing can simplify service planning. Compare Carmolimp cooked meat products based on the dish you want to serve, your equipment and your kitchen volume.

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Start with the finished dish

Choose by meat type, presentation and planned side dish. Preparation methods differ across the range; check the individual product page and applicable specification.

Check formats before ordering

Pack weight and plated portion size are different measures. Compare listed formats, storage conditions and availability. Discuss yield and portioning for the selected product with our sales team when planning your menu.

Test in your kitchen

Request samples and assess the product with your equipment and service method. Follow its specific reheating and finishing instructions. Include your menu, volume and location for a relevant commercial discussion.

5 products in this category

Duck legCooked meatPresentation image
FrozenSingle portionOn request

Duck leg

Duck leg by Carmolimp, available in 180–200 g formats. Storage, preparation and portioning conditions are those stated on the current product label. Available on request.

180–200 g
Product details
Pork ribs, presentation imageCooked meatPresentation image
FrozenSingle portionOn request

Pork ribs

Pork ribs by Carmolimp, available in Gramaj la cerere formats. Storage, preparation and portioning conditions are those stated on the current product label. Available on request.

Gramaj la cerere
Product details
Pork knuckle, presentation imageCooked meatPresentation image
FrozenSingle portionOn request

Pork knuckle

Pork knuckle by Carmolimp, available in Gramaj la cerere formats. Storage, preparation and portioning conditions are those stated on the current product label. Available on request.

Gramaj la cerere
Product details

START WITH A TASTING

Tell us what you serve and what you want to make more efficient.

We will select relevant products, prepare samples and discuss formats, volumes and logistics for your business.