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We at A.G.D. are happy to introduce to you the most awarded beef in Australia, Angus Pure and Natural by T & R Pastoral. You can be assured that Angus Pure is free from growth hormones, antibiotics and Genetically Modified Organisms (GMO’s) and is a completely 100% pure and natural “as nature intended.”
  The secret to providing consistently beautiful tasting beef lies with our Australian Angus farmers and their families who take pride in natural, green pasture grazing making a difference for a sustainable and healthy future for Australia.


      • Angus the Premium Breed
      • Free from Hormone Growth Promotant’s (HGP’s)
      • Free from Antibiotic treatments
      • Naturally grazed on Australian quality pastures
      • Fully Traceable
      • Eating Quality Assured
      • Graded for quality by MSA
      • Aged for Eating Perfection
      • Independently Verified

Royal Melbourne Fine Food Awards, one of the biggest branded beef and lamb competitions in Australia, awarded a Gold Medal last July 2012 to Certified Australian Angus Beef brand produced by T&R Pastoral, South Australia. This event proved to be a strong showcase for Certified Australian Angus Beef and its related grass-fed ‘Natural’ program, Angus Pure. This new Gold medal for the brand adds to a long list of awards garnered over the programs 16-year life span. 

Angus Pure delivers quality beef that is grown in a natural, wholesome environment; the way beef was meant to be grown.

100% pure and natural “as nature intended.”

Angus Pure and Natural meat are available for retail purchase at Sinan’s Butchery, tel. (632) 846-0368.  For wholesale purchase, contact A.G.D. (632) 836-7713 or (632) 843-2997.

Pasta with Wheat Germ is one of the most unique and healthy kinds of pasta.

The secret lies in the Wheat Germ that is combined with the best semolina.   It has high level of Vitamin E, which is an antioxidant, and Vitamin D, that prevents cardiovascular disease, high blood pressure and high level of cholesterol.

Those who have tried Pasta Morelli recognize its characteristics; flavor and aroma of wheat, excellent consistency and nutritional value that is good for our health.

The machines slowly press the kneaded mixture after hand rolling it on frames.  The drying process occurs in cold storage rooms where the pasta remains for 36 hours at low temperature. Thereby maintaining the intrinsic taste and nutritious properties of the product.

Our line of Morelli Pasta with Wheat Germs comes in the following variants:

  • Tagiatelle Porcini Mushrooms
  • Salmon Tagliatelle
  • Black Squid Ink Linguine
  • Tomato Taglioni
  • Nettle Taglioni
  • Truffle Linguine
  • Saffron Tagliatelle
  • Garlic & Basil Linguine

So whether it’s for an epicurean feast or a simple gourmet dinner, you won’t go wrong with Morelli Pasta. For more inquiries, feel free to visit Brera Delicatessen at G/F S & L Fine Foods Building 135-B Yakal St. San Antonio Village, Makati City or call (632) 836-7714.  For foodservice requirements, contact S & L Fine Foods, Inc. at (632) 836-7713 or (632) 843-2997.

 

New, Enriched Italian Tomatoes

Tomatoes being one of the essential ingredients in Italian cuisine, we believe that quality is of paramount importance and our range of La Fiammante tomato products offers both quality and consistency throughout the entire range. We take natural tomatoes from the region of “Puglia” and process them in Buccino (SA). From the foothills overlooked by Mount Vesuvius, this major player within this sector exports its products throughout the world, strictly guaranteeing the use of only the finest Italian Tomatoes. 

 

Choose among La Fiammante Whole Peeled Tomatoes in 400 g or 2.55 kg and Chopped Tomatoes in 400 g.  Try and experience the difference on what quality Italian tomatoes can do to your dish.

 

For more inquiries, feel free to visit Brera Delicatessen at G/F S & L Fine Foods Building 135-B Yakal St. San Antonio Village, Makati City or call (632) 836-7714.  For foodservice requirements, contact S & L Fine Foods, Inc. at (632) 836-7713 or (632) 843-2997.


     Like most aspects of Italian gastronomy, there is more that meets the eye when dealing with Italian hams, known as Prosicutto.  While there are 2 types of Prosciutto (cooked and raw), most non-Italians think of the uncooked, air cured variety known as Prosicutto Crudo.  This type of ham has been made in Italy since Roman times, the name coming from the Latin word meaning “dried of liquid”.  Every region of Italy tat has pigs makes some variety of Prosicutto, but only a few are available outside of Italy.  The story of Prosicutto is really the story of the pigs, since it takes the best pigs eating the right foods to make a perfect ham.  Each type has it’s own flavors and aromas that make it unique and incredibly delicious.  The overall process of making any Prosciutto Crudo is basically the same and includes:  Trimmings the ham (made from the rear haunches) of skin and fat, salting the ham, air curing, greasing with salted lard, and then curing for 1 to 2 years.


S & L Fine Foods carries different kinds of Prosciutto hams that would give you a taste of Italy.  Our selection includes Prosciutto Granduca (6 kg), Prosicutto Stagianato Trancio (1.5 kg), Prosicutto Di Parma D.O.P.,Prosicutto Di San Daniele D.O.P. (Bone-In and Boneless) and Prosicutto Cotto Argento.  Foodservice establishments can purchase whole slabs of boneless or bone-in Prosciutto.  If you want Italian-themed party platters, our retail outlet, Brera De Licatessen  can slice and prepare your choice of Prosciutto and Italian cheeses.  So whether it’s a big function or a simple craving for Italian food, we have it for you. 

Thursday, 25 October 2012 19:27

Protected Designations of Origin

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     The Appellation d’Origine Controlee mark guarantees, amongst other things, that the cheese originates from a specific region in France and has been produced in a traditional way.  Four main criteria have been precisely laid down for AOC cheeses:  the origin of the cheese is from a geographically precise region, e.g. a municipality or a district.  The milk must come from this region and the cheese must be produced and partly matured there as well.  The production methods have a strong influence on the characteristics of cheese.  To ensure high quality, AIC cheeses are made by strictly defined methods that have been handed-down over several centuries.  The typical characteristics of the cheese, such as its size, type of rind, texture, and minimum fat content are responsible for the flavor of a cheese.  These characteristics are precisely defined and have to be adhered strictly.  The manufacturers submit themselves to controls by a public control commission.  Representatives of the government guarantee the authenticity and quality of the products.  Representatives of the government guarantee the authenticity and quality of the products.  The history of AOC certification goes back as far as the 15th century.  A decree of the Toulouse Parliament dating from 1666 is considered to be the first juridical text that refers to a cheese, namely Roquefort.  It is on the basis of this decree that the whole jurisdiction developed.  Laws from 1955 and 1973 state that the award of an AOC is only possible on the basis of a decree.  Since 1990 the INAO (Institute National des Appellations d’Origines – The National Institute for Designations of Origin) has been charged with this responsibility.


     The Italians have their own way of guaranteeing fromaggio lovers that their cheese is of the highest quality.   A cheese awarded the DOP is most special.  DOP stands for “Denominazione di Origine Protetta”, which means Protected Designation of Origin.  Similar to the AOC, the DOP guarantees that the milk of the cheese and production are in a certain location in Italy.  Also, the methods of production must be traditional, and have fixed storage guidelines to ensure that the cheese ages correctly.  It is a mark of optimal quality and high standards. 


     S & L Fine Foods has a wide selection of AOC French Cheeses and DOP Italian Cheeses, as well as cold cuts.  We highly recognize the authenticity of our line of items, like our 36 month old Parmgianno Reggiano Cheese, Mozzarella di Bufala, Mascarpone, Pecorino, Provolone and Ricotta from Italy; Gouda from Holland; Gruyere from Switzerland; Petit Livarot, Epoisses, Bleu d’ Auvergne, Roquefort, Brie and Camembert from France;  Manchego, Idiazabal and Queso de Cabra from Spain, to name a few.  If you want the real deal, you won’t go wrong with S & L Fine Foods. 

Thursday, 25 October 2012 19:25

FOOD SAFETY TIPS: How to Read Dates on Fresh Food

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     Manufacturers use a variety of terminology to describe freshness and also expiry. By understanding what these terms mean, you can get the best foods in terms of freshness and quality.

     This brings us to terminology. The actual term "Expiration Date" refers to the last date a food should be eaten or used. Last means last -- proceed at your own risk.

Other, more commonly spotted terms are:

  • "Sell by" date. The labeling "sell by" tells the store how long to display the product for sale. You should buy the product before the date expires. This is basically a guide for the retailer, so the store knows when to pull the item. This is not mandatory, so reach in back and get the freshest. The issue is quality of the item (freshness, taste, and consistency) rather than whether it is on the verge of spoiling. The "sell by" date is the last day the item is at its highest level of quality, but it will still be edible for some time after.
  • "Best if used by (or before)" date. This refers strictly to quality, not safety. This date is recommended for best flavor or quality. It is not a purchase or safety date. Sour cream, for instance, is already sour, but can have a zippier, fresh taste when freshly sour.
  • "Packed on" date: This date may be used for fresh meat products to tell consumers when the meat was packaged.
  • "Guaranteed fresh" date. This usually refers to bakery items. They will still be edible after the date, but will not be at peak freshness.
  • "Use by" date. This is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.

 

     Dates can be month-day-year-MMDDYY, which is commonly practiced in the Philippines.  In Europe, codes are day-month-year-DD-MM-YY.  The manufacturer could also revert to the Julian calendar. January would then be 001-0031 and December 334-365. It is very important to know how to properly interpret the date codes. 

     All these date stamps assume the foods have been handled properly during transportation, while in the store, and in your home. If the foods have been subject to poor handling, they will spoil much faster. Discard any foods that have developed an off odor, flavor or appearance due to bacterial growth, no matter what its expiry date, to avoid foodborne illness.

Thursday, 25 October 2012 19:18

New Grass-Fed Aussie Beef

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     As demand for natural and wholesome foods increase, Australian Grass-Fed Beef is being seen as an important component of a healthy diet.  Raised exclusively on pasture, Australian Grass Fed Beef is naturally low in fat and cholesterol, while offering a higher level of Omega-3 fatty acids, thought to lower blood pressure and reduce the risk of certain types of cancers.  For these reasons, consumers are increasingly seeking out lean, healthy, free-range, natural meats.

   Our line of Australian Grass-Fed Beef by T & R Pastoral is raised to the world’s highest standards of food safety and traceability, so you can feel confident and proud that you are getting the best.  T & R Pastoral is one of Australia’s premium livestock handlers and meat-processor in South Australia.  We guarantee the best quality livestock, which in turn product the best quality meat: the proof is in the eating.

 

Total Reliability.

That’s the T & R Promise.

* Institutional packaging available in A.G.D. For inquiries call (632) 843-2997.

* Retail purchase accepted in Sinan’s Butchery. For inquiries call (632) 846-0368.




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