• Meat specialities
    • Specialities Specialities
    • Traditional products Traditional products
    • Salamis Salamis
    • Sausages Sausages
    • Raw-dried Raw-dried
    • Smoked products Smoked products
    • Bacon Bacon
    • Spleen and Lung Sausage Spleen and Lung Sausage
    • Frankfurters Frankfurters
    • Semi-cooked specialties Semi-cooked specialties
    • Baton of pate Baton of pate
  • Canned food
    • Canned meat Canned meat
    • Salads Salads
    • Soups Soups
    • Meat with vegetables foods Meat with vegetables foods
    • Bean foods Bean foods
  • Pates
    • Vascar Pate Vascar Pate
    • Moldavia pate Moldavia pate
    • Moldavia vegetable pate Moldavia vegetable pate
    • Tomis pate Tomis pate
    • Mini-pates Mini-pates
  • Lent products
    • Lent spleen and lung sausage Lent spleen and lung sausage
    • Vegetable pate Vegetable pate
    • Vegetable Salami Vegetable Salami
    • Vegetable pates Vegetable pates
    • Bean food Bean food
Private Label ... A new challange

VASCAR company will be represented by Mr. Eugen Popa-Private Label Manager as a spokeman at the largest and most important meeting's retail and FMCG's in Romania: Romanian Retail Summit, 4 to 5 October 2011.

read more
Horia Varlan recommends the traditional meat products of Vascar

Vascar launched the campaign "The Romanian good taste is guaranteed by Vascar's traditional meat products" in an event that took place at the Real Hypermarket in Bacau on 14 May 2011.

read more
What does 40% liver mean?

Vascar homemade pate is the only product on the market, with 40% liver. The liver is an important source of iron

read more
New canned foods

When you speak about Moldavia, inviting flavors are raising rousingly from big pots made of burned clay, where stuffed cabbage or grape leaf rolls simmer peacefully

read more
Traditional meat products

Moldavian cuisine was always identified with the idea of good food. There are documents which prove that our hospitable ancestors considered the gastronomical pleasure of a laid table as the main element of receiving the guests.

read more