PIK Vrbovec i Belje predstavili dobitnu kombinaciju za Uskrs


Nije loše biti foodblogger 😉 … jer kad si jedan od njih, onda imaš privilegiju biti pozvan na razna predstavljanja novih proizvoda koja uključuju hranu i piće. 🙂 
Tako sam i ovoga puta, zajedno sa kolegama blogerima i ostalim medijima bila pozvana u divan prostor Kuhaone na zagrebačkoj Opatovini, na predstavljanje proširene ponude svježeg krem ABC sira i PIK šunki, bez kojih je blagdanski stol za Uskrs nezamisliv. 
Široka lepeza okusa ABC svježeg krem sira dodatno je obogaćena okusom hrena, koji se izvrsno nadopunjava s teksturama i aromama višestruko nagrađivanih PIK šunki.

ABC sirevi uvjerljivo su najprodavaniji prizvodi u svojoj kategoriji na hrvatskom tržištu, a tu poziciju drže zahvaljujući kvaliteti domaćeg mlijeka i pažljivo odabranim prirodnim dodacima u svakom od okusa. Klasični ABC svježi krem sir se sastoji od samo tri sastojka – svježeg mlijeka s farmi Belja, najfinijeg vrhnja i malo morske soli. Omiljeni kod potrošača svih generacija ABC sirevi osvajaju dugi niz godina za redom zlatne medalje na brojnim domaćim i međunarodnim ocjenjivanjima od kojih posebno treba istaknuti 3 zvjezdice za kvalitetu Superior taste award iz Brusselsa.

“U proizvodnji ABC sira primijenjujemo najstrože standarde kontrole i sljedivosti Od polja do stola. U Belju imamo više od 4000 krava koje svakodnevno daju mlijeko ekstra kvalitete za ABC svježe krem sireve”, ističe Darija Kostelić Kuhar, voditeljica razvoja i kontrole kvalitete proizvoda PC Tvornica mlječnih proizvoda u Belju.

Sa svojim ugodnim mliječnim okusom i mirisom, ABC sir je idealna podloga za maštovite kombinacije sastojaka koji daju najukusnija jela. Ljubitelji sira koji žele gotove kombinacije dosad su mogli birati između pet okusa – šunke, vlasca, mediteranskih maslina, povrća i kulena – a upravo pred Uskrs Belje je proširilo lepezu s ABC sirom s hrenom.

“Kako se hren izvrsno slaže sa svježim sirom, a čest je dodatak na uskrsnom stolu, odlučili smo našu ponudu proširiti upravo ovom kombinacijom. ABC hren sadrži komadiće svježe ribanog hrena koji svojom punoćom okusa nadopunjuje svježi sir i stvara dodatak koji svaku uskrsnu šunku čini posebnim doživljajem”, pojasnila je Ljiljana Vajda Mlinaček, izvršna direktorica Sektora marketinga i turizma u Belju.


ABC svježi sir okusa šunke sadrži, naravno, komadiće PIK šunke, koja svojim širokim rasponom okusa i aroma može zadovoljiti afinitete svih ljubitelja tradicionalnih uskrsnih specijaliteta. PIK šunke proizvode se isključivo od najboljih biranih sirovina, a zbog malog udjela masti i visokih proteinskih vrijednosti sastavni su dio pravilne prehrane, naglašava Tihana Vujčić, direktorica marketinga PIK-a Vrbovec.

Delikates šunka i Premier šunka imaju blagu aromu, dok je Fina šunka namijenjena ljubiteljima rustikalnog dimljenog okusa. Zlatna kuhana šunka sa samo 2 % masnoće idealna je za one koji paze na tjelesnu težinu, a ne žele se odreći slasnog zalogaja, a Blagdanska šunka namijenjena je za svaki uskršnji stol, te se savršeno slaže sa svježim sirom i hrenom, ali i s povrćem ili začinima poput vlasca”, dodala je Tihana Vujčić.

PIK šunke u posljednjih su nekoliko godina nagrađene zlatnim medaljama na regionalnim sajmovima, proglašene su Best Buy proizvodima u svojoj kategoriji, a 2012. dobile su i QUDAL certifikat.



“Priznanja koja smo dobili svakako nam laskaju, međutim, puno nam je važnije mišljenje naših potrošača koji prije svega očekuju proizvode visoke kvalitete od prirodnih sastojaka. U PIK šunkama nema pojačivača okusa, umjetnih bojila, glutena ni soje. Vrhunski okus naših šunki u potpunosti možete konzumirati bez grižnje savjesti”, kazala je Ines Bertinovec, direktorica razvoja PIK-a Vrbovec. 


Mogućnosti koje pružaju ABC svježi sir i PIK šunke doista su bezbrojne, a dio uskršnjih kombinacija okupljenim na ovom eventu prikazala je Ljiljana Bilokapić, kuharica restorana Kormoran iz Kopačkog rita.


Za pravi blagdanski ugođaj Uskršnjeg stola, pobrinula su se i Vina Belje s vrhunskom graševinom koja se odlično sljubljuje s tradicionalnim delicijama za Uskrs.


Tihana

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  77. Mojih 6 je više od njezine 4, al ionak sad nije bitno, moj „bad“: nisu 4 godine, nego 1(!).
    Ok, ok shvatila sam, kad sam vidjela da me nakon 1 godine bloganja nitko nikamo ne zove, nisam još 5 godina trebala potratiti na blog, moj „bad“. No dobro da sam ipak na kraju shvatila da drugi moj blog smatraju nekvalitetnim pa onda bloganje nema ni smisla.

  78. Još ljepše!
    Moj „bad“, nisam gledala otkada je najstariji post, nego sam samo gledala profil. U redu, glupa sam što to nisam provjerila, al ipak nisam toliko glupa da sam stvarno očekivala da ćeš napisati da imaš vezu.
    Da, naravno, sama sam si kriva što se u 6 godina mog bloganja nije vidjelo koliko truda ulažem u to, a na svim drugim blogovima to se vidi nakon samo 1 godine. Ok, kod mene se to jednostavno nije vidjelo, dobro da sam prestala tratiti vrijeme na bloganje.

  79. Na bloggeru mozda jesam 4 godine, ali ne u funkciji blogera.. u funkciji foodblogera sam tek nesto vise od godine dana, kada sam se upustila u ove vode.. Nemam apsolutno nikakve veze, sve sam zasluzila iskljucivo samo svojim radom..
    Ali uopce nije bitno koliko si vremenski dugo na bloggeru, bitno je koliko si aktivan i koliko ulazes u svoj rad.. Ako ulazes maximum, i radis to s ljubavlju, i unosis cijelu sebe, i ne radis to s nekim krivim namjerama i ciljevima, vjeruj mi, sve ce ti se to kad tad isplatiti i vratiti..

  80. Jedva četiri godine? Četiri godine su zavidan blogerki staž. A zovu je vjerovatno iz razloga jer je blog kvalitetan, pa se pročulo za njega.

  81. A kako postigneš da te netko nekamo zove, kava je veza potrebna za to? Vidim da si na bloggeru od 2012. dakle pišeš blog jedva 4 godini, ja sam prije par godina pisala blog 6 godina pa me nitko nikada nije nikamo zvao.

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