Dry and Smoked Meat,Germany Traditional price supplier

Dry-meat products

Dry-meat products require great knowledge and experience of traditional production, which gives them a scent of naturalness. Dry-meat sausages are produced by the traditional procedures and from the most qualitative raw materials. They are filled in the natural and permeable casings and are slightly smoked, each matured for different period of time in the contemporary maturing storages, where we reach the desired texture and aroma. Process of drying (loss of mass) and maturing (forming the typical fragrance, aroma and texture) go together and demand careful supervision of the technological parameters of the experienced expert. They are distinguished by the colour of the casing, which varies between golden brown and reddish because of the slight smoking and the addition of red pepper, and by the shape which is the consequence of a different production technology. We divide them on thinly and thickly grinded as seen in the section and the colour of meat is typically dark to slightly rosy red and white for the fat. The products have pleasant smell, are of distinctive taste and firm texture.

In the company we produce typical dried sausages (Dry home-made salami, Spianata Alpina, Beef salami ...) and fast fermented sausages (Tea salami, Earl’s salami, Sudzuk, Red pepper salami-Srem, Red pepper salami-Kulen, Hungarian salami...).

We make dried meat from the most qualitative soft pieces of meat, which are firstly dry salted, a few days smoked with cold smoke, and later dried and at the same time matured in the contemporary maturing storages at low temperatures from one month and more, depending on the size of the piece or of the type of a product. The products are of unique shape and dark red at the section, which is typical for matured meat. The belonging fat is white to slightly yellowish colour. The products are distinguished by excellent taste, juiciness, tenderness, fragrance and noble aroma. The long-lasting procedure of production and care for tradition are supplemented with new findings, which encourage us to produce the topmost products.

We produce: Beef prosciutto-dried beef, Coppa, Home-made pancetta, Dry pork loin...

Most of the products are vacuumed to protect and prevent from vaporization; in such way we prolong their durability. However, the products may also be obtained non-vacuumed.

- BEEF TEA SALAMI

- BEEF TEA SALAMI WITH RED PEPPER

Dry salami made exclusively from fine cuted beef meat filled in thin collagen casing.

Code “Beef tea salami”: 910561

Code “Beef tea salami with red pepper”: ---

Packaging unit: a 200g, vacuum packed.

Ingredients: beef, salt (NaCl), spices, dextrose, acidifier E575, starter culture, antioxidant: E316, E300, food preservative E250.

Shelf life: 180 days.

Logistic data: 60 pieces/carton, 42 cartons/palette, 2520 pieces/palette.