Fermented Sausages

Fermented program product. Kulen can be made in several ways, achieving an excellent cross-section with proper pre-preparation and mechanical meat processing (guillotine, cutter, grinder (wolf), stuffer-grinder). The fermentation program is crucial in the initial days, through to the final product, depending on the desired maturation weight loss. Can be produced whole, mini, or sliced.

Čajna is a fermented product which, like kulen, has several variations, from extra quality to those used for production regulation. Achieving a well-defined "čajna" cross-section, where the structure is easily discernible, is challenging. Requires good pre-preparation and mechanical processing through to stuffing and the fermentation process. The entire technology is comprehensive, and every step must be monitored until the product is finished.

Njeguška sausage, similar to Istrian sausage, is a dry fermented sausage that can have modifications and additions like truffles, pepper, walnuts, or just pieces of meat, stuffed into natural casings. A phenomenal traditional product that can be sliced and eaten immediately, but due to coarse fat, it can also be thermally treated.

Budimska, a fermented sausage (also exists as cooked sausage with vegetables). Budimska sausage technology is similar to "čajna" but is stuffed into a larger diameter casing. An excellent product used for slicing programs due to its cross-section, where fat is well-defined without smearing.

Beef fermented product, sudžuk. A product that can have different quality variations, aiding in production regulation. Can be stuffed into natural or collagen casings.

Beef čajna, a fermented product from beef with a specific taste and texture. Made from category II and III beef with added beef tallow. Features a characteristic cross-section and taste. Can be used for slicing and selling whole.

Dry beef sausage stuffed into a smaller diameter casing. After mechanical processing and stuffing, it is fermented and can be used dry or as a sausage suitable for further thermal processing.

Beef kulen, a dry fermented sausage with an excellent cross-section. Superior technology provides an excellent, perfect product color. The product can be made sliced or whole.