Products
STRIPLOIN STEAK
Thin sirloin steak. It is more aromatic than ribeye, with a pronounced meaty flavor.
RIBEYE STEAK
A steak from a thick edge, with an abundance of veins of transparent fat inside and a thick "eye" of fat almost in the center. Has a rich taste. Delicate, cut from the sedentary back. Comes with or without a bone.
Pork dried in granules. Granule’s fraction of 2-3 mm.
The product is ready for consumption or use in further processing. Ingredients: pork, sea salt, black pepper, preservatives (E-250, E-252), dextrose, flavoring agent (sorbitol, potassium chloride, natural flavorings (green onion extract, black pepper extract, garlic extract), silicon dioxide.
Sensory properties:
appearance: crushed fraction
color: light gray to brown
texture: fibrous, dry
taste and smell: delicate, slightly salty, with a pleasant aroma and smell.
Calabrian Bacon
Calabrian Bacon is a dry-cured meat delicacy made of pork. Bacon is made according to Italian technology (Calabrian recipe). Pork breasts are marinated in salt and cane sugar and then washed in genuine brandy. This is what creates the uniquely sweet and vanilla flavor of this delicacy.
The bacon is cured for about 4 weeks, at the end it is cold-smoked. Ingredients: pork (brisket), sea salt, sugar, cane sugar.
Dry-cured duck fillet is a traditional Mediterranean delicacy. Only selected fillets and sea salt are used in preparation. Moulard and Peking duck breeds are used in the production. Duck is cured for about four weeks. Ingredients duck fillet, sea salt.
