You have the premises, the permits and the recipe. What is missing is what decides whether the line runs or stops: raw material that arrives next week the same as today. Below is what a processor in Moldova buys for sausage, dumplings, pastry filling and breaded portions from the catalogue. Where the honest answer is “it depends”, it says so.
Which chicken parts go into sausage
- Minced chicken Qualiko (MDM), frozen — mechanically deboned meat. The cost base of cooked sausage and frankfurters, where you need a fine emulsion.
- Chicken thigh fillet Qualiko (boneless, skinless), 10 kg — frozen: red meat with structure and flavour, where the piece must be visible in the slice.
- Chicken breast Qualiko, frozen — the leanest part. White-meat products, chicken ham, dietary lines.
- Chicken leg quarters Qualiko, block-frozen (monolith), 10 kg and Shawarma chicken Qualiko, frozen, 10 kg — for processors deboning in-house who want skin and bone too.
- Chicken wings Qualiko, frozen, 10.8 kg (0.900×12) — collagen on cooking: gelatine-rich stock for the formulation, not mince.
Qualiko is a chicken brand from the producer MHP. Pork, beef and turkey come from other producers. The catalogue also carries KIPCO-DAMACO, Seara, Skott Smeat on beef, and dinProvincie, our own label. One producer’s certificate does not cover another.
Where the fat for the emulsion comes from
Stated plainly: chicken skin is not listed as a separate line in the published catalogue. If your formulation needs it separately, ask our sales desk before building a cost model on it. We do not promise unlisted lines.
What is listed, with the ratio in the name: Pork trimmings 70/30 and Pork trimmings 80/20 — lean-to-fat proportion, not price; the lot spec is confirmed when you place the order. For poultry-only or Halal production, pork trimmings are out of scope: your fat is whatever comes with the leg quarters or whole birds you debone yourself.
Consistent mince for dumplings and filled pasta
Consistency comes from the cut, not the category. Write “pork” in the formulation and moisture and binding drift between batches. Write “boneless shoulder” and they do not.
- Pork collar, boneless, 20 kg — frozen — fattier, softer mince, for juiciness.
- Pork shoulder, boneless, 20 kg and Pork leg, boneless, 20 kg — firmer mince, more predictable at portioning.
- Minced pork from the chilled range if you hold no frozen stock; Minced turkey, 10 kg or MDM for blended formulations.
Filling for meat pastries
Pastry is less forgiving than sausage: the filling cooks separately and loses water before it reaches the dough. Too lean and it dries, too fat and it leaks. Use Minced pork, Diced pork (goulash cut) for a visible piece, or Minced turkey, 10 kg for lean versions.
Breaded and frozen portions
Chicken breast Qualiko, frozen is the base. Calibre matters: if portions must be equal, discuss calibre at order stage rather than buying “breast”. Chicken thigh fillet Qualiko (boneless, skinless), 10 kg gives a juicier schnitzel when breast is expensive per portion; both prices are confirmed on request.
Honestly: at low monthly volume, breading in-house may not pay for itself. The semi-finished range — our coated and ready-to-cook lines — already carries four Qualiko items: Nuggets Homestyle, chicken popcorn, breaded chicken fillet and breaded chicken sticks. Run the numbers first.
Deboning yield: the method, not a number
We will not hand you a yield figure for your costing: yours depends on the operator, the knife, the temperature and how clean you require the bone. Here is how to measure it.
- Take a test lot from one box and weigh it gross after controlled thawing.
- Debone and separate into three: clean meat, skin and fat, bone and waste. Weigh each.
- Yield is clean meat divided by gross. Record the other two: skin and bone either have value in your process or not.
- True cost per kg of clean meat = confirmed price per kg gross divided by yield, plus labour (hours × rate ÷ kilograms obtained).
- Repeat on two more lots. One lot is an impression, not a statistic.
Only your own figure compares fairly against the ready-boneless line.
What to ask before the first order
Certificates, precisely. MHP, the producer behind Qualiko, holds BRCGS Food Safety and a Halal certificate for poultry. GMP+ Feed Safety is the producer’s feed-safety certification, not a meat one; if anyone sells it as such, correct them. GLOBAL S.L.P. covers rearing practices. Halal here is poultry: do not request it for pork or beef. The documents themselves are published on the about page and on the Qualiko product pages.
Documents and volume. Ask for the product spec sheet for your HACCP file at quotation stage, not after the first delivery. Minimum order is 70 kg — for a processor, one line reaches it.
Price and delivery. Prices are not published — each line reads “Price on request” or “Check stock with our operator”, and we confirm the price against your quantity. We deliver wholesale in Chisinau and across Moldova under cold chain; timing and terms are confirmed when you place the order, and we process no online payments. See the delivery terms.
We are Melion-Prim SRL, official distributor and importer of Qualiko in Moldova; our team has been in the meat trade since 1995, warehouse at str. Valea Bicului 9, Chisinau. Send lines and quantities through the order request, or call +373 79 88 33 79, Monday to Friday 9:00–17:00, Saturday 9:00–14:00. Items sit in the wholesale catalogue: frozen chicken, frozen pork and turkey.