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CONFIGURABLE SOLUTION
Carmolimp sarmale
A customised traditional solution for retail, foodservice and catering. Cooked by us. Shaped around your brand.
PROJECT BRIEF
Cooked by us. Shaped around your brand.
At Carmolimp we make custom sarmale: choose the meat, size, sauce and smoked component; receive them raw or fully cooked, chilled or frozen. You decide how much you cook and how much carries your signature. Cooked by us. Shaped around your brand.
Filling and leaf
Pork, beef, pork–beef, chicken or turkey; sour or sweet cabbage, optional vine leaves and vegan/fasting variants on request.
Size and state
Cocktail, standard or large; raw or cooked, chilled or frozen, according to the validated configuration.
Sauce and smoked component
With or without red sauce, with or without a smoked component; flavour profile and seasoning intensity are defined in the brief.
Packaging and segment
Retail trays, foodservice bags or trays, GN formats and catering packs, including Private Label projects.
FOR YOUR OPERATION
A B2B solution built around context.
Foodservice
Formats and workflows adapted to professional kitchens, with specifications confirmed for each project.
Catering
Portioning and packaging designed for events, central production and efficient service.
Retail & Private Label
Retail-ready and own-label configurations, subject to commercial and documentary validation.
Calibrated sizes
Predictable cost per portion and adaptable presentation.
- Cocktail
- approx. 35–45 g · 22–28 pcs/kg
- Standard
- approx. 55–65 g · 15–18 pcs/kg
- Large
- approx. 90–100 g · 10–12 pcs/kg
Packaging and logistics
Formats for retail, foodservice and catering.
- Retail
- 450–900 g · sealed/MAP tray · own label
- Foodservice
- 1–3 kg bags or trays · GN 2–5 kg
- Catering
- 5 kg bags in box
Choose how much we cook
Indicative times; optimised for the agreed recipe, size and equipment.
- Raw chilled
- cook/bake 60–90 min
- Raw frozen
- controlled thaw + 70–100 min
- Cooked chilled
- reheat 12–18 min at 160–170°C
- Cooked frozen
- controlled thaw + 18–25 min at 160–170°C
Storage and documentation
Shelf life depends on recipe and packaging.
- Chilled
- commercial reference 7–14 days
- Frozen
- up to 12 months
- Documentation
- product documentation, complete ingredients and declarations of conformity — on request
Applications and flavour profile
Solutions for each segment.
- Retail / ready meal
- trays with 4–8 sarmale and red sauce
- Foodservice
- large 90–100 g sarmale for main portions; cocktail size for buffets
- Catering and events
- chicken and pork–beef mix; two sizes and sauce served separately
- Seasoning and sauce
- garlic, paprika, thyme, pepper, dill; classic, rich or extra-light sauce
- Chef Mode
- buy raw and finish in your kitchen with your own seasoning, sauce and finishing
Seasonality, texture and Private Label
Adaptable recipes and formats.
- Cold season
- traditional batch with smoked meat and sour cabbage
- Warm season
- lighter chicken or turkey batch
- Repeatable texture
- calibrated size, uniform binding and minimum unrolling risk
- Complete Private Label
- recipe, samples, label design and packaging
- MOQ and lead time
- adaptable by season and campaign
PROJECT PATH
From need to a confirmed quotation.
Brief
We define the use case and intended outcome.
Assessment
We check options and testing needs.
Validation
We confirm the applicable specification.
Quotation
We set availability and commercial terms.
FAQ
What we confirm before quotation.
These answers describe the working process; they do not guarantee a technical option or capacity.
Are all options immediately available?
Availability is not assumed. Specification, capacity and conditions are confirmed for each project before quotation.
How does a project start?
Share the intended use, indicative volume and desired outcome. The team then confirms the information and documents required.
NEXT STEP
Discuss a sarmale project
Share the project context. The Carmolimp team will confirm the applicable information, documents and next steps.