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Sinan's Butchery

G / F Great Wall Building

136 Yakal St. San Antonio Village

Makati City, Philippines ZIP 1203

Tel.            (632) 846-0368

Email         This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Aaliyah Delicatessen and Cold Storage Inc.

2nd Floor S & L Fine Foods Building

135-B Yakal St. San Antonio Village

Makati Cty, Philippines ZIP 1203

Tel.:         +63 2 887 0285 • +63 2 844 9460

Fax          +63 2 843 7480


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.

For more information just email at us:

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This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Red Lentil Soup


Ingredients:  (Serves 6)


1 cup Duru Red Lentils

1 medium carrot

1 medium yellow onion

1 medium potato, peeled,

1 tbsp salt

1 ½ tsp Cavani Black Peppercorns

1 tbsp cumin

50 ml Kirlangic Extra Virgin Olive Oil

2 ½ tbsp butter

1 ½ tbsp flour

2 lt beef or vegetable stock




1. Rinse the lentils in plenty of water and drain. Rinse and roughly chop the potato, onion and carrot. Heat olive oil in a pot.  Add and sauté the vegetables for a few minutes and then add the lentils.

2. After a few more minutes, add vegetable or beef stock, cumin, black peppercorns and season with salt.

3. Once the vegetables are tender, use a hand blender or food processor to mix until smooth.

4. in a separate small saucepan, sauté flour in butter until golden.  Stir mixture into the soup.

5. Stir well, dilute the soup if it’s too thick and serve hot.

Grilled Halloumi Cheese in Vine Leaves


Ingredients: (Serves 6)


2 packs / 14 slices Halloumi Cheese

14 jarred Kemal Kukrer Grape Vine Leaves

Kirlangic Extra Virgin Olive Oil

Sweet chili sauce




1. Rinse to remove the salt from the cheese.

2. Cut cheese into 14 slices and soak in warm water for 2-3 hours.

3. Soak away the brine in warm water for 4-5 hours.

4. Rinse and pat dry cheese and vine leaves.

5. Place vine leaves on a clean surface and place slice of cheese in the center of each one. Gather up the edges of each leaf to form a rectangular package.

6. Brush both sides with olive oil.

7. Grill on the barbeque or in a char-grill pan until you see the grill marks on the leaves.

8. Drizzle with chili sauce and serve immediately before the cheese hardens.

Grilled Bangus with Beet and Bulgur Salad


Ingredients: (Serves 6)


6, 180 g Bangus filets

2 tbsp Kirlangic Extra Virgin Olive Oil

Salt, to taste

Cavani Black Pepper, to taste


Ingredients for the Beet and Bulgur Salad:


4 medium beets

3 tbsp Kemal Kukrer Pomegranate Sour / Concentrate

½ cup Duru Fine Bulgur, rinsed in cold water

¼ cup spring onions

¼ cup mint, chopped

2 tbsp Cavani Red Wine Vinegar

¼ cup Kirlangic Extra Virgin Olive Oil

¼ cup silvered almonds

Salt, to taste

Cavani Black Pepper, to taste




1. For the bulgur salad, place the beets in a pot with water to cover.

2. Boil until tender and drain, reserving the cooking liquid.

3. Puree one of the beets in the reserve liquid with pomegranate sour / concentrate.

4. Put the bulgur in a small saucepan. Add the beet puree, season with salt and black pepper, and bring to a boil.  Cover, remove from heat and put to one side.

5. Dice the remaining beets, place in a mixing bowl and combine with spring onions, mint, red wine vinegar, extra virgin olive oil and almonds and season with salt and black pepper.  Use a fork to fluff the bulgur and mix the ingredients thoroughly.

6. Preheat the grill.  Season the Bangus filets with salt and black pepper.  Then brush with olive oil and cook.

7. To serve, arrange each serving of grilled fish on a bed of bulgur salad.

Vegetable Medley with Olive Oil

Ingredients:  (Serves 6)

2 medium zucchini

300 g green beans, trimmed

2 medium aborigines

1 large red bell pepper

2 large tomatoes

1 large whole onion, peeled

2 sprigs basil

½ cup + 4 tbsp Kirlangic Extra Virgin Olive Oil

¼ cup hot water

1 tbsp sugar

3 tsp salt


1. Peel alternating finger-width strips of the aborigines.  Cut into lengthwise slices and place in a bowl of water, seasoned with 1 teaspoon salt.

2. Peel the skins of the tomatoes, remove seeds and dice.

3. Place 2 tablespoons olive oil and ¼ cup hot water in a stainless steel pot.

4. Put the whole peeled onion in the middle of the pot and arrange the green beans around it.

5. Spoon ¾ of the diced tomatoes into the spaces around the edges of the pot. Sprinkle 1 ½ teaspoon of salt over the vegetables.  Place a heat proof plate inside the pot on top of the vegetables. Cover with the lid and cook for 10 minutes on medium heat and 20 minutes on low heat.

6. Meanwhile, remove the aborigines from the water, squeeze off any excess water and pat dry.  Fry the aborigine slices on one side only in ½ cup of olive oil.

7. Peel alternating strips of the zucchini and slice lengthwise.

8. Cut the red bell pepper into eight pieces.

9. After the beans have cooked for an hour, remove the plate.  In the same pot, add a layer of zucchini and red bell pepper.

10. Add a layer of aborigine, with the fried side facing upwards.

11. Sprinkle ½ teaspoon salt and 2 teaspoons sugar over the vegetables.  Mix the remaining diced tomatoes and basil and pour over the vegetables.

12. Cook on medium heat for 25-30 minutes.

13. When the pot has cooled sufficiently, removed the lid and use a plat to keep the vegetables in place as you pour out the liquid into a small frying pan.

14. Next, use a large serving plate to cover the top of the pot, upside down.  Flip the pot over so the vegetables are now on the serving plate.

15. Reduce the liquid over medium heat by about half. Add 2 tablespoons olive oil and drizzle the liquid over the cooked vegetables. Serve at room temperature. 


Sea Bass in Milk Sauce with Vegetable Mashed Potatoes

Ingredients:  (Serves 6)


6 sea bass filets

1 lemon, juice of

600 ml / 3 cups milk

150 g / 1 ¼ cup flour

1 bunch dill, finely chopped

3 ½ tbsp Cavani Capers in Vinegar

Salt, to taste


For the mashed potatoes:


4 medium potatoes

Spinach leaves

2 medium onions

2 tbsp Kirlangic Extra Virgin Olive Oil

Pomace Olive Oil, as needed for frying

1 red bell pepper, grilled




1. Cut the onions into thin slices.  Cook onions in 2 tablespoons of olive oil in a heavy skillet over medium heat.

2. Wash the spinach leaves and cut into small pieces.  Add to the onions.

3. In a separate pot, boil the potatoes until tender, then peel and mash.

4. Grill the red bell pepper. Remove the stem, dice and add to the mashed potatoes.

5. Add the sautéed onions and spinach leaves to the mashed potatoes and mix.

6. Coat the fish filets with flour.  Heat olive oil in a large frying pan.  

7. Fry the filets on both sides.

8. Then squeeze the juice of half a lemon on the fish and pour half of the milk over it.

9. Add the chopped dill and capers.  Put the lid on the frying pan and turn off the heat. Wait for one minute and then remove the fish.

10. Repeat steps 6-8 for the remaining fish filets.

11. To serve, place a serving of vegetable mashed potatoes on a dish, place the sea bass on top and garnish with chopped dill and capers.

Herbed Lamb Pilaf


Ingredients:  (Serves 6)


500 g Lamb (trimmed and cubed) by A.G.D.

1 large red apple

½ lemon, juiced

4 whole cloves

2 cups short grain rice

¼ cup vegetable oil

2 tbsp Kirlangic Extra Virgin Olive Oil

2 ½ cups boiling water

1 bunch spring onions, finely minced chopped

1 small bunch mint, finely chopped

1 bunch flat leaf parsley, finely minced

1 bunch dill, finely minced

1 ½ tsp Cavani Black Pepper

1 ½ tsp cumin

1 ½ tsp allspice

1 ½ tsp cinnamon

1 ½ tsp salt


1. Fill a large bowl with hot water; add a generous pinch of salt and the rice.  Stir once or twice and let to rest.

2. Heat olive oil in a cast-iron saucepan.  Add lamb and brown on high heat, stirring frequently.

3. Cut the apple in half and removed seeds.  Insert two cloves into each half.

4. Add the apples to the lamb pour in lemon juice, reduce heat to low and simmer until the lamb juices are completely reduced.

5. Meanwhile, finely chop the spring onions.  When the lamb juices have evaporated, remove the apples

and stir in ½ teaspoon salt and chopped onions and turn off the heat.

6. Rinse the rice until all of the starch is gone and the water runs clear.  Pour ¼ cup vegetable oil into a

large pot and sauté the rice. 

7. Meanwhile, add 1 tablespoon salt to 2 ½ cups of boiling water.

8. Pour the boiling water into the pot with the lightly browned rice.  Cook on high heat until the rice

absorbs the water, and then reduce heat to low.

9. Finely chop the herbs.  When the rice is fully cooked, add the meat, herbs and spices, and stir

 thoroughly.  Turn off the heat.

10. Place a double folded gauze or cotton cloth between the lid and the pot and close securely.  After the

 pilaf has steamed for an additional 15-20 minutes, serve with a green salad.



Mini Meatballs in Lemon Sauce


Ingredients:  (Serves 6)


500 g ground beef by A.G.D. or Sinan’s Butchery

1 bunch flat leaf parsley, chopped

4 basil leaves, chopped

1 large onion, roughly grated

2 heaping tbsp rice

1-2 tbsp flour

2-3 carrots, diced

2-3 celery stalks, diced, stringy part removed

2-3 potatoes, diced

½ cup butter

Salt, to taste

Cavani Black and Pink Peppercorns, fresh ground, to taste


For the sauce:


1-2 eggs

Kemal Kukrer Lemon Juice, as needed



1. Wash and drain rice.  Combine with ground beef, onion, parsley, basil, salt and black pepper. Knead        until well mixed.

2. Spread a couple of tablespoons of flour on a tray and fill a small bowl with water. Shape the meat mixture into bite size meatballs. (Dip your hands into the water to keep the mixture from sticking.)

3. Place the meatballs on the tray and shake back and forth until the meatballs are lightly coated with flour.

4. Wash the carrots, celery stalks and potatoes and dice.

5. Bring 4-5 cups water and butter to the boil in a pot.  Add the carrots and celery. While they’re not quite tender, add the meatballs and potatoes and season with salt. Simmer gently.

6. Add about a teaspoon of the flour left on the tray.  Stir occasionally to prevent the meatballs from  sticking to the bottom of the pot.  Remove from heat when cooked.  Reheat just before you add the sauce.


For the sauce:


1.Just before serving the meatballs, whisk 1 or 2 eggs (depending on how thick you want your sauce) in a small bowl with fresh lemon juice (1-2 tablespoons depending on how tart you want your sauce). Slowly add about half a cup of the cooking liquid from the pot of meatballs, stirring constantly so the mixture doesn’t curdle.

2. Pour the lemon egg sauce into the pot with the meatballs. Serve hot immediately.

White Bean Stew


Ingredients:  (Serves 6)


3 cups Duru White Beans

100 g / 7 tbsp butter

½ cup Sun-Dried Tomatoes, thinly sliced

2 onions finely chopped

2 red bell peppers, diced

6 tbsp Tomato Paste

3 cups beef stock or water

Paprika, to taste

1 ½ tbsp Salt




1. Soak white beans in water overnight and drain.

2. In a pot, boil in water for 30 minutes.

3. Heat butter in a pot, add onions and sauté.  When the onions become translucent, add the peppers.

4. Add the sun-dried tomatoes and, after 1-2 minutes, the tomato paste.

5. Add the white beans, beef stock or water and season with salt.  Simmer covered for 30 minutes.

6. Sprinkle with hot paprika and serve.



Halvah with Halloumi Cheese


Ingredients:  (Serves 6)


9 tbsp butter

1 2/3 cups flour

50 g Halloumi Cheese, diced

1 cup sugar

1 cup water

½ lemon, juice and peel off

1-2 Dried Apricots, diced

1-2 Dried Figs, diced




1. Melt butter in a small saucepan.  Add flour and sauté on low heat for 10-15 minutes or until it begins to turn golden brown.

2. Prepare the syrup by boiling sugar, lemon juice and peel; add water for 15-20 minutes.

3. Carefully stir the syrup in to the flour mixture in the other pan.  Use a long-handle spoon to avoid being scalded by the syrup.

4. Cover, remove from the heat and allow the halvah mixture to sit for 15-20 minutes.

5. Stir the cheese into the halvah.

6. Firmly press the halvah into an individual mould or bowl and then turn over onto individual serving dishes.

7. Serve warm with a scoop of vanilla ice cream and a sprinkling of diced apricots and figs.

Vegetable Bulgur Pilaf

Ingredients:  (Serves 6)


2 cups Duru Coarse Bulgur

2 ½ cups water

1 red bell pepper

1 bunch spring onions

1 bunch dill, finely chopped

1 medium carrot, grated

2 medium red bell peppers

1 green bell pepper

½ teaspoon Cavani Black Pepper

½ teaspoon allspice

3 tbsp butter

100 ml or ½ cup Kirlangic Extra Virgin Olive Oil

Salt, to taste




1. In a heavy saucepan, cook onions in olive oil over moderate heat, stirring occasionally until golden brown, 5-7 minutes.

2. Cut the red and green bell peppers into ¾ inch squares and sauté for a few minutes with the onions.

3. Add water.  Bring to a boil and then add the bulgur.

4. Add the spices and reduce heat to low.

5. When all the liquid has absorbed, add dollops of butter and turn off heat.

6. Add spring onions and carrots.  They’ll cook as the bulgur continues to steam.

7. Add dill and serve hot.

Chickpea and Sun-dried Tomato Casserole

Ingredients:  (Serves 6)


2 ½ cups Duru Chickpeas

2 cups  Sun-dried Tomatoes

2 tbsp Tomato Paste

2 medium onions, chopped

4 cups vegetable or chicken stock

2 ½ tbsp butter

1 ½ Kirlangic Extra Virgin Olive Oil

Salt, to taste

Cavani Black Pepper, to taste

Fresh Thyme, a few sprigs for garnish




1. Soak dried chickpeas overnight or for at least 8 hours in water and drain.  In a pot, boil in water for 20-25 minutes, until partially cooked.

2. Soak the sun-dried tomatoes in a bowl of hot water for half an hour.

3. Finely chop onions and in a saucepan, sauté in butter and extra virgin olive oil.  When they become translucent, add tomato paste and stir.  Add the sun-dried tomatoes and continue for a few minutes.

4. Heat oven to 180ºC/350ºF.

5. Drain the chickpeas and place in an earthenware casserole dish.  Spoon the tomato and onion mixture over the chickpeas and pour in the vegetable or chicken stock.  Season with salt and black pepper to taste.

6. Cover the casserole with aluminum foil and bake for 30 minutes.

7. Serve hot in the casserole garnished with a few sprigs of fresh thyme.

Fig Pudding


Ingredients:  (Serves 6)


½ lit milk

¼ cup brown sugar

8 dried figs

10-12 fresh walnuts, shelled

1 ½ tsp cinnamon



1. Slice the stems off the figs and cut into quarters.

2. Slowly heat the milk and brown sugar in a saucepan over low heat until the sugar is dissolved. The milk should be lukewarm.

3. Puree the sweetened milk, figs and cinnamon in a food processor.

4. Set aside 6 walnut halves.  Chop the remaining walnuts and add to the fig mixture. If you’d like a stronger flavor, lightly roast the walnuts before adding them to the pudding.

5. Pour into individual dessert bowls.

6. Cover the bowls with plastic wrap and place them on a tray and cover with a towel. Allow them to cool down for 4 hours at room temperature.

7. Then put the dessert in the refrigerator and thoroughly chill. Garnish each portion with half a walnut and serve. 

Cheese Cigars


Ingredients:  (For 30 portions)


200 g Phyllo Pastry (4 large sheets)

150 g Corona Feta Cheese

½ bunch parsley, finely minced

1 egg, beaten

Pomace Olive Oil, for frying


1. Place the sheets of phyllo pastry one on top of the other and cut in half width-wise.  Cut each half in half, diagonally.  You should now have four piles of triangular phyllo pastry.

2. As you make the cheese cigars, keep the pastry you’re not working with from drying by covering it with a damp towel.

3. Make the cheese filling by combining the Feta Cheese, parsley and egg yolk by mashing the mixture in a  bowl with a fork.

4. Place about 1 tablespoon of cheese filling at the base of a triangle of phyllo pastry.  Wrap the side       edges  up and over the cheese and roll from the wide and to the tip of the triangle. Repeat until the cheese filling is gone.

5. Seal the ends of the cheese cigars after dipping the edges only in beaten egg.

6. Heat Pomace Olive Oil in a deep saucepan and fry until golden brown.  Drain any excess oil on a sheet        of paper towel.

7. Serve hot or warm.

     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. 

     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. 

     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.

     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.

Since our commencement in 2007, we have been consistently recognized and certified by the various government & private regulatory boards. Our knowledge and commitment to exceed industry standards allowed us to grow with the fast-paced nature of the food and beverage industry. 

License to Operate as Food Distributor / Importer by the Food & Drug Administration

We have been found to comply with the Rules and Regulations and Technical Requirements governing

the operation/ distribution of food and food products.

Certificate of Accreditation by the Department of Agriculture National Meat Inspection.

SPS Import Clearance by the Department of Agriculture Bureau of Animal Industry

We satisfied all requirements set and is accredited to import meat and meat products.

Certificate of Accrediation as a Cold Storage Facility by the Department of Agriculture National Meat Inspection Service

We complied with the rules and regulations on meat inspection and is accredited to carry on the Cold Meat Storage for Domestic Meat Trade.

Sanitary Permit by Environmental Health & Sanitation Section of the City of Makati.

We met all standards set forth and was granted the permit to operate.

Certificate of Compliance from the Office of the Mayor of Makati  City.

We complied with the requirements and standards set by the Makati Health Department. in accordance with the existing Rules and Regulations.

ICARE Certificate of Accreditation by the Bureau of Customs Revenue Collection Monitoring  Group.

We are approved in accordance with Customs Memorandum Order.

Brera Delicatessen

     Brera Delicatessen is the retail arm of S & L Fine Foods, Inc. that showcases an impressive selection of cheeses, cold cuts and other gourmet items from Europe. At the full-service counter, we encourage tasting cheese and cold cuts before you buy it. Brera is truly the place to feed your palate and soul. We believe that food is more than fuel – it engages the senses, inspires the imagination and nourishes the gatherings of family and friends. To us, food is an experience and we are lucky to share our passion for this experience with you.


Ground Floor S & L Fine Foods Building
135-B Yakal St. San Antonio Village
Makati City, Philippines ZIP 1203
Tel. No.:(632) 836-7714


Sinan’s Butchery

     Sinan’s Butchery is a European-style Butcher Shop that aims to be a destination for high quality meat items (beef, lamb, veal, poultry) freshly cut and packed following strict food safety standards. The selection on any given day will include only high grade, all natural red meats, HALAL items and poultry. Be sure to ask our butchers for custom cuts.  



Ground Floor Great Wall Building 

136 Yakal St. San Antonio Village 

Makati City, Philippines ZIP 1203

Tel. No.:
(632) 846-0368
Brera Delicatesse




     S. MARTINO is a 60 year old company in Italy that manufactures chocolate pudding, pudding mix, caramel crème, dessert mix, Italian instant cake mix, cake baking powder, Italian pizza mix, agent raising for pizza, chicken broth cubes, stock cubes.



     Founded in 1967, the House Pastificion Attilio Mastromauro has its production and its Head office in Corato, in the Apulian region situated in the heart of Mezzogiorno (in the South of Italy), which is known as the cradle of pasta. The house has experienced a steady and fast development which make it be one of  the most competitive producers of pasta in Italy. Granoro Pasta is featured by its typical flavor, the right thickness, the bright yellow colour, the delicate taste and elasticity after cooking, necessary to achieve the exact cooking point “al dente”.



     D&D Italia was founded by Mario and Fanceso D’amico in 1967.It is a market leader in the central-southern part of Italy and is one of the main Italian company specialized in production of preserved vegetables. It has obtained certifications from UNI EN 22000:05 and Global Standard for Food Safety BRC (British Retailers Consortium).

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