Top

italian recipes

As a tribute to the origins of our company, we launched to the market a new line of high quality products that we call "Italian Recipes".

Those family recipes that started the history of Sarubbi 90 years ago were perfected to the maximum and started being produced with the highest quality standards that the New Plant allows.ACELUAll Sarubbi products are gluten-free.

Gran Parma Ham

Gran Parma Ham

Gran Verona Ham

Gran Verona Ham

Salami Milano

Salami Milano

Mortadella Bologna

Mortadella Bologna

Longaniza Toscana

Longaniza Toscana

Sarubbi Italian Recipes

traditional line

The inauguration of the New Plant also means a huge improvement in the quality of all Sarubbi products. From now on, any Sarubbi product is produced with the best technology in the market, something that benefits all the products of our line.ACELUAll Sarubbi products are gluten-free.

  • cooked ham

    cooked ham

    Cook in system - Approx. weight 5,6 Kg. / Shelf life 120 days

  • sabrosero pork ham

    sabrosero pork ham

    Approx. weight 6 Kg. / Shelf life 120 days

  • pork ham yellow line

    pork ham yellow line

    Approx. weight 6 Kg. / Shelf life 120 days

  • pork ham red line

    pork ham red line

    Approx. weight 6 Kg. / Shelf life 120 days

  • mortadella

    mortadella

    Approx. weight 5 Kg. / Shelf life 90 days

  • russian sausage

    russian sausage

    Approx. weight 1,7 Kg. / Shelf life 90 days (Vacuum Packaging)

  • mortadelin

    mortadelin

    Approx. weight 0,4 Kg. / Shelf life 90 days

  • canadian back bacon

    canadian back bacon

    Approx. weight 3 Kg. / Shelf life 90 days (Vacuum Packaging)

  • smoked back bacon

    smoked back bacon

    Approx. weight 2,5 Kg. / Shelf life 90 days (Vacuum Packaging)

  • smoked lomo embuchado

    smoked lomo embuchado

    Approx. weight 2 Kg. / Shelf life 90 days

  • queso de cerdo

    queso de cerdo

    Approx. weight 2 Kg. / Shelf life 90 days

  • leonesa

    leonesa

    Approx. weight 2 Kg. / Shelf life 90 days

  • leonesa with ham

    leonesa with ham

    Approx. weight 2 Kg. / Shelf life 90 days

  • smoked bacon

    smoked bacon

    Approx. weight 3 Kg. / Shelf life 90 days (Vacuum Packaging)

  • american bacon

    american bacon

    Approx. weight 4 Kg. / Shelf life 90 days

  • hot dogs

    hot dogs

    Approx. weight 0,3 Kg., 1 Kg., 1,5 Kg. and 2 Kg. (Vacuum Packaging)

  • pildoritas

    pildoritas

    Approx. weight 0,5 - 1 Kg. / Shelf life 30 days

  • chorizos sarubbi

    chorizos sarubbi

    Sale by Kg. / Shelf life 10 days

  • choripron

    choripron

    Approx. weight 0,3 Kg. / 6 Units
    (Vacuum Packaging) (Pre-cooked Sausage)

  • milán sarubbi

    milán sarubbi

    Approx. weight 2.5 Kg. / Shelf life 90 days

  • secos sarubbi

    secos sarubbi

    Approx. weight 0,35 Kg. / Shelf life 90 days

  • finceta

    finceta

    Approx. weight 0,6 Kg. / Shelf life 90 days

  • bondiola

    bondiola

    Approx. weight 1,5 Kg. / Shelf life 90 days

Rausa

We invite you to enjoy the delicacies of one of the most traditional brands of meats and sausages in Uruguay: Rausa. Its production, in addition to having the highest quality standards, remains faithful to the history of the brand, which has always been focused on the excellence of each of its products, maintaining a traditional line with a unique flavor, well-known at the tables of all Uruguayans.ACELUAll Rausa products are gluten-free.

  • chorizos

    chorizos

    Sale by Kg. / Shelf life 10 days

  • chorizos vacuum

    chorizos vacuum

    Approx. weight 300 grs. / Shelf life 45 days

  • grilled sausage rausa

    grilled sausage rausa

    Approx. weight 0,3 Kg. / Shelf life 30 days

  • sweet and salty blood sausage

    sweet and salty blood sausage

    Approx. weight 0,2 Kg. / Shelf life 45 days

  • salame milán

    salame milán

    Approx. weight 3,5 Kg. / Shelf life 90 days

  • salami

    salami

    Approx. weight 0,35 Kg. / Shelf life 90 days

  • cooked ham

    cooked ham

    Approx. weight 6 Kg. / Shelf life 120 days

  • pork ham yellow line

    pork ham yellow line

    Approx. weight 6 Kg. / Shelf life 120 days

meats

Fertile soils, a mild climate and the provision of one hectare of nutritious natural pastures for each animal, make the conditions of cattle breeding in Uruguay unique. This natural production method and the decades accomplishing excellent results, enable us to offer the most natural, tasty and nutritious meats on the market.

  • tenderloin side strap off

    tenderloin side strap off

    Cut located in the sublumbar region. Bone base: six lumbar hemivertebrae, the last two thoracic vertebrae and the Ilium. Main muscular planes: Psoas major, Psoas minor, Iliacus and quadratus lumborum. It is obtained from the loin by removing the muscle. Psoas minor.

  • eye round

    eye round

    Cut located on the posterior side of the thigh region. Bone base: Ischium and the first coccygeal hemivertebrae. Muscular plane: Semitendinosus.

  • rump cap off

    rump cap off

    It is obtained by extracting the upper portion of the biceps femoris.

  • heart of rump

    heart of rump

    It is just the gluteus medius muscle.

  • rib eye roll

    rib eye roll

    It is obtained from the rib eye by extracting the Trapezius, Serratus Anterior and Latissimus Dorsi muscles.

  • knuckle

    knuckle

    Cut located on the anterior side of the thigh region. Bone Base: Femur and Patella. Main muscular plane: Quadriceps femoris.

  • strip loin

    strip loin

    Cut located in the dorsolumbar region. Bone base: lumbar hemivertebrae and the last 3 or 4 thoracic vertebrae according to cut specifications. Main muscular planes: Iliocostalis, Longissimus, Multifidus, Serratus posterior (depending on the frame, for steaks more than two inches wide from the eye of the steak, the intercostal and abdominal wall muscles are included).

  • inside - topside

    inside - topside

    Cut located in the region of the thigh (inner side). Bone base: Ischium, Pubis, Femur and proximal end of the tibia. Main muscular planes: Sartorius, Gracilis (superficial planes), Pectineus, Adductor and Semimembranosus (deep planes).

  • inside cap off

    inside cap off

    It is obtained from the Top Round (item 2010) by removing the Sartorius and Gracilis muscles, taking out the visible fat.