Carmangeria Ozana

Carmangeria Ozana Minced meat mixed pork - beef

Product packaged in a protective atmosphere

Minced meat mix pork 70% - beef 30%

Storage conditions

Store between 0 and 4 degrees Celsius.

Good to know

Because we highly value quality and hygiene standards, as well as the safety of our consumers, every Monday we sterilize our cutting and processing unit. Therefore, all our activity is stopped, including deliveries to Sezamo. We promise that you will find us with the same safe and quality products starting from Tuesday.

About the producer

Established in 1993, Carmangeria Ozana has aimed from the very beginning to attract customers through the quality of its products. We process meat from our own farm or from other top-tier partners in the Romanian industry, all of the highest quality.

We offer gourmets a full range of beef, pork, or lamb products. Additionally, we sell assorted skewers, sausages, chops, juicy 'mici' (grilled minced meat rolls), cracklings, pork rinds, offal, or traditional seasonal products.

Through the Top Chef MACELAR concept, the aim is to create an environment where Romanian butchers can try to surpass current industry practices in its various production stages: general preparation, meat cutting, display, and creative use of beef, pork, lamb, and poultry products. During the two-day event, on May 5th and 6th, the competition enjoyed the best audience. There were six teams that competed with courage and determination for the grand Top Chef MACELAR trophy.

Over three and a quarter hours, each competing team had at their disposal half a beef carcass, half a pork carcass, a whole lamb, and five chicken carcasses, which they transformed into value-added products. Participating teams could provide their own spices, marinades, and garnishes to finish the products designed to inspire and push boundaries. The jury, composed of independent arbitrators selected by the organizers from among the most important specialists in the specialized industry, scored each team based on technique and skills, workmanship, product innovation, overall finish, and presentation.

In this field, innovation is very important; the category of semi-prepared, ready-to-cook, ready-to-eat products needs to be developed, as well as different meat cutting styles for various categories, such as pork, chicken, beef, or lamb. Equally important is the positioning and presentation of these products. Romanians like already established products ('mici', sausages, burgers), but research and well-trained people are needed to create new products, aligned with popular global taste trends.