Boiled sausages
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)
Smoked sausages
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).