Lamb chops, prime rib, smoked bacon – these things and a lot more delicious gourmet meat products are available in Bacolod from one very special place – Sant Jordi Meat Corner.
Run by the Schulze family, the meat processing started out as a hobby which quickly became a small business. Word spread of the steaks and delicious, homemade German sausages and so the Schulze family established Sant Jordi Meat Corner – named after their patron saint Sant Jordi of Catalan.
Sant Jordi Meat corner’s main outlet and distribution area is at Santa Clara Subdivision, Santo domingo street. The storage and display area is on the grounds of the Schulze family residence and so they prefer small groups of customers, preferably if the customers call ahead with their orders. Telephone numbers are 441-2145 and 441-1615
The various meats available are pork, beef and lamb from the Schulze family farm. There’s plenty of delicious stuff to look at and they are all vacuum packed and sealed for ultimate freshness.
There are steaks too! These made my mouth water. The meat has a good distribution of fat marbling and it has a deep reddish color due to it being vacuum sealed. Very nice presentation and packaging with information on the cows and their age when they were harvested.
Breakfast will be a treat with slices of Sant Jordi’s Smoked Bacon and Beef Bacon.
I had to get out my Spanish dictionary to look up the translations of the following sausages and cuts.
Lomo de pimenton – roughly translates to Tenderloin seasoned with Spanish paprika. 137.50 php per pack.
Morcilla de Puerro – is blood sausage with leek. (Sounds Yummy) 420 php per kilo.
Cantimpalos – Spanish Sausage. 600 php per kilo.
Cantimpalitos Semi-Picante – are spicy cocktail sausages, perfectly sized to include in dishes like paella or simply as tapas. 105 php per pack.
Bresaola – Air dried, salted beef cut from the top round of the cow’s leg and cured for around three months.
Chorizo de lola – Grandmother’s Chorizo
Aside from sausages, Sant Jordi also sells lamb chops, ground lamb including french style rack of lamb.
We saved the best part for last – we got to take a look at the inside of Sant Jordi’s big walk-in chiller where all the meat, sausages and hams were curing in the optimal temperature.
Just being in the cool chiller was so amazing!
Now I know what a tiger feels like when it is hungry! Everything looks and smells so delicious!
On weekends, Sant Jordi has a stall in the Negros Farmers Weekend Market where they sell their famous burgers and meat products. Give them a try!
The Bacolod Food Hunters would like to thank Mr. Hans Schulze for making this article possible. The Bacolod Food Hunters are not part of any blogging society. We don’t accept freebies or payment for our articles.
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