Beef dried in granules. Granule’s fraction of 2-3 mm. The product is ready for consumption or use in further processing. Ingredients: beef of the highest grade, sea salt, black pepper, preservatives (E-250, E-252), dextrose, allspice, bay leaf.

Sensory properties:

appearance: crushed fraction

color: light gray to brown

texture: fibrous, dry

taste and smell: delicate, slightly salty, with a pleasant aroma and flavor.

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.

Bresaola is a dry-cured meat delicacy of beef by Italian technology. The preparation uses the rear inner thigh part of the carcass. The beef is marinated in spices and aged for 4 to 8 weeks. Goes very well with wine, used as a cold appetizer or in the preparation of bruschetta and pizza. Ingredients: beef of the highest grade, sea salt, sugar, rosemary, thyme, black pepper and juniper, additive E-250.

Basturma is a dry-cured meat delicacy. It is based on a classic Armenian recipe. The meat is processed and salted for about a week. Then it is dipped in a special mixture of spices (Chaman) and dried for about a month. Ingredients: beef of the highest grade, sea salt, fenugreek, black pepper, allspice, paprika sharp, paprika sweet, garlic, bay leaf.

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.

Beef bacon is a dry-cured meat delicacy. It is made from beef brisket, which is marinated for more than a week, then cured for another 4-5 weeks. In the preparation use only natural spices. Ingredients: beef (brisket), sea salt, sugar, cane sugar. An excellent alternative to pork products.

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.

Guanciale is a dry-cured pork cheeks made by Italian technology that is dried for more than 2 months.
Ingredients: pork (cheeks), sea salt, black pepper.
Classically used for making pasta, sauces, or as a separate appetizer.

Boiled and smoked pork bacon – is classic pork bacon with multi-purpose gastronomic use. Ingredients: pork (brisket), sea salt, sugar, dextrose, preservative E-250, flavoring "Bacon".