Sausages for sandwiches, breakfast sausages for boiling (wiener, hot-dog, frankfurter, milk sausages etc.).
Breakfast (wiener) style sausage in sheep intestine (production cost 5,00 Eur/kg for outcome amount)
-Meat mixture can be filled in natural sheep or pork intestines ; edible collagen casings or artificial (polyamide, fibriosis) casing for sandwich sausages.
Sausages mixture filled in artificial casing
Boiled sausages "Sardele" in pork intestines (production cost 3,20 Eur/kg for outcome amount)
Hot and cold smoked sausages for sandwiches, cooking, BBQ, grilling, charcuterie (salami, hunters sausages, mettwurst, chorizzo style sausages, etc.).
Production costs starts from 3,20 to 5,30 eur/kg (depends on used casing and complexity of recepie)
Meat mixture can be filled in sheep or pork intestines (natural); edible collagen casings or artificial (polyamide, fibriosis) casing for sandwich sausages.
Hot smoked knackers filled in natural collagen casing (edible). Production cost 4,20Eur/kg for outcome amount).
Basturma (pastirma, air-dryed cured meat)
One of our bestsellers - a delicacy that any gourmand will appreciate! This processing method adds great value to your meat (both - financial and nutritional).
Can be thinly sliced - ready for serving.
Great method of meat processing for big muscles, loins, fillet (tenderloins)
Marinated Hind legs ( haunch ) and forelegs of venison in process of drying.
Loins (sirloin and ribeye cuts of venison).
Production costs: 8,00 Eur/kg (not the outcome kg, but kg of meat that is brought in fresh for processing).