The flat sausages journey

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  1. Reception and storage of raw meat materials under strict control
  2. Deboning and selection of the processed meat
  3. Preparation and machine processing of the raw material
  4. Grinding the fresh spices and dosing
  5. Mixing meat and spices
  6. Stuffing into casings
  7. Drying and maturing in air-conditioned dryers
  8. Packaging
  9. Dispatch and distribution
  10. The Dry sausage way
  11. Reception and storage of raw meat materials under strict control
  12. Deboning and selection of the processed meat
  13. Preparation and machine processing of the raw material
  14. Grinding the fresh spices and dosing
  15. Mixing meat and spices
  16. Stuffing into casings
  17. Heat treatment
  18. Drying in air-conditioned dryers
  19. Packaging
  20. Dispatch and distribution

Check out our Raw-cured sausages

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See the stages in the production of:

Flat

Dry sausage

Pastrami

Yoghurt

Cheese

Yellow cheese

Fresh milk