Kosher

Meat, dairy and pareve products

Kosher foods are divided into three categories: meat, dairy and pareve. The following descriptions provide practical information on how to classify your product or establishment.

Meat: slight and precise slaughter made by a Shohet (slaughterer Rabi)

Within meat, the superior status Kosher Certificate is Halak Beit Yiosef Glatt Kosher, in which the lung of the animal is completely smooth, free from any adhesion or supposed healings.

Dairy products:  only from animals biblically considered pure. Authorized: cow and goat milk. Unauthorized: camel and donkey milk.

Chalav Yisroel: dairy products supervised by a Rabbi in the establishment where the cows are milked.
Chalav Stam: dairy products supervised by a Rabbi during the production itself and not in the milking session.

Pareve

Foods which are neither meat nor dairy are called pareve. Common pareve foods are eggs, fish, fruit, vegetables, cereals, unprocessed juices, pasta, drinks, coffee, tea and varied sweets.

Pareve is less Kosher complex than meat or dairy products, but there are certain facts to be aware of:

Food can lose its pareve condition if it is processed in meat or dairy product equipment, or if additives derived from such products are used.

Certain fruits, vegetables and grains must be revised to detect the presence of little insects or larvae, which are not kosher.

Eggs must be revised to detect the presence of blood spots, which are not kosher.
Passover (Jewish Easter):  foods free from wheat, oat, barley, rye, moisten spelt which started to leaven.You can ask us about the state of your Kosher Certificate, without commitment..