Butchery and charcuterie “Jan Pavlíček s.r.o.“

Products

Meat products not heat-processed

  • Seasoned chopped meatWine sausage  (keep upto 5 °C and consume within 3 days)
  • Marinated meat (keep upto 5 °C and consume within 7 days)
  • Seasoned chopped meat (keep to -18 °C for one year; to -12 °C one month, to 5 °C – 7 days, after defrosting consume within 48 hours)

Meat products heat-processed

Small products

Keep upto 5 °C. Non-wrapped - consume within 7 days, vacuum-packed - consume within 21 days, after unwrapping – consume within 72 hours.

  • „Budapest“ hot spiced sausage
  • „Pavlíček“ sausage
  • Cheese sausage with vegetableCheese sausage with vegetable
  • Ham sausage
  • „Zábřeh“ sausage
  • Sausage to grill
  • Knackers
  • Lean franks
  • Franks with back fat
  • Cheese franks
  • Delicacy franks
  • Skinfull franks
  • Debrecen franks
  • Wieners
  • Wieners with cheese
  • Delicacy franksWieners with "Niva"-cheese
  • Kabanos
  • Kabanos sausage
  • „Weed from the Spa“
  • Kabanos "Mexico"
  • Sausage "Mexico"
  • Slovakian sausage
  • Sausage with boar meat
  • Sausage with fallow-deer meat
  • Sausage with deer meat

Specialities

Keep upto 5 °C. Non-wrapped products to be consumed within 7 days, vacuumed and complete salamis – to be consumed within 21 days, after cut/unwrapping to be consumed within 72 hours.

  • Chimney salami
  • Cottager´s salami
  • Junior salami
  • Gothaj salami
  • Cooked hamHam salami
  • „Apollo“ ham
  • Cooked ham
  • Mini-ham
  • Pizza-ham
  • Squared ham
  • Smoked ham
  • Poultry ham
  • Poultry ham sausage
  • Debrecen loin
  • Gipsy loin
  • Filled hip „Valentýn“Filled hip „Valentýn“
  • Bavarian chopped meat – with cheese
  • Bavarian chopped meat – classic/with back fat
  • Granny´s chopped meat
  • English bacon
  • English rolled hip
  • Pork belly roll
  • Filled rolled hip
  • Filled leg - sirloin
  • „Orava“ spicy hip

Smoked meat

To be kept up to 5 °C. Durability of non-wrapped products - 7 days, of vacuumed ones - 21 days, after unwrapping to be consumed within 72 hours.

  • Smoked legSmoked leg
  • Hot-spiced smoked hip
  • Hot-spiced smoked butt
  • „Kladno“ loin
  • Moravian smoked meat
  • Smoked hip with bone
  • Smoked butt with bone
  • Smoked loin with bone
  • Smoked shoulder / roll
  • Smoked back hock
  • Smoked turkeySmoked beef-tongue
  • Smoked pork-tongue
  • Smoked bacon
  • Smoked side-sparerib
  • Smoked bones - others
  • Smoked turkey-hen - larded
  • Smoked leg with bone
  • Smoked pork´s feet

Cooked products

To be kept upto 5 °C.

  • Delicate liver sausageJellied sausage (to be consumed within 21 days).
  • Liversausages  (to be consumed within 7 days)
  • Blood sausages  (to be consumed within 7 days)
  • Delicate liver sausage (to be consumed within 30 days)
  • Liver cheese

Soups

Keep upto 5°C for 7days, upto -12°C for 1 month, upto -18°C for 1 year. After defrosting to be consumed within 48 hours.

  • Tripes-soup
  • Home-slaughter´s soup - black
  • Jawl soup - white
  • Goulash-soup

With horse meat

Koňský uherákKeep upto 5 °C. Non-wrapped to be consumed within 7 days, vacuumed within 21 days, after unwrapping to be consumed within 72 hours.

  • Sausage with horse meat
  • Franks, long sausage with horse meat
  • Hungarian salami with horse meat (to be kept upto 20°C, to be consumed within 50 days, after cut to be consumed within 72 hours)
  • Special Hungarian salami with horse meat (to be kept upto 20°C, to be consumed within 50 days, after cut within 72 hours)
  • Tourist salami with horse meat

Hard cooked meat products

„Vysočina“-salamiTo be kept upto 20 °C, to be consumed within 50 days, and after cut within 72 hours.

  • „Inovec“-salami
  • Hot-spiced paprika salami
  • Country salami
  • „Vysočina“-salami
  • Tourist-salami
  • „Spiš“-sausage

Hard fermented meat products

To be kept upto 20 °C, to be consumed within 60 days, and after cut within 72 hours.

  • Paprika-spiced spiralHot-spiced sausage - hard
  • Paprika-spiced spiral
  • Belgian sausage
  • Jagdwurst sausage
  • „Pršut“ - leg, loin
  • Pavlíček´s chorizo

Aspic

Aspic cakeAspic cakes after order

  • Aspic ham - back
  • Aspic cake

Keep upto 5 °C, consume within 7 days.

Back fat – Greaves

  • ŠkvarkyPavlíček´s rendered back fat 500g (keep upto 15 °C , consume within 90 days)
  • Spread of greaves 500g (keep upto 5 °C, consume within 90 days)
  • Greaves (keep upto 5 °C, consume within 90 days)
  • Home rendered back fat 1 kg (keep upto 15 °C , consume within 90 days)

Shop - address

Masarykovo náměstí 93
675 71 Náměšť nad Oslavou

Shop - phone nr.: 568 620 563

Phone - orders

Mon - Fri 6.00 – 17.00
Phone 568 623 179
Cellphone 774 540 118

Orders of aspic cakes and selections of cold cuts

Phone 568 620 563

Opening times

Monday 8.00 – 16.00
Tue - Fri 8.00 – 17.00
Saturday 8.00 – 11.00