Coarse Cooked Sausages

Coarse cooked sausage made from category II and III meat, emulsion, and defined cuts. Perfect taste and aroma achieved through quality seasoning; excellent cross-section makes this type ideal for managing various meat trimmings categories in production. Enables clean production with minimal freezing share. Stuffed into polyamide casings.

Coarse cooked sausage made from category II and III meat with hydrated meat, emulsions, and defined cuts. Perfect taste and aroma achieved through quality seasoning; excellent cross-section makes this type ideal for managing various meat trimmings categories in production. Enables clean production with minimal freezing share. Stuffed into polyamide casings.

Coarse cooked smoked sausage made from category II and III meat. Variations in appearance and cross-section are possible, with potential additions like cheese or extra drying for a drier, enhanced product. Smoked in Atmos smokers with controlled weight loss of 10-13%.

Coarse cooked sausage with an excellent cross-section, smoked in an Atmos chamber with a controlled weight loss of 10-13%. Made from category II and III meat with added emulsion and potential additions of specific categories and quantities of cheese, herbs, etc.

Coarse cooked sausage with added cheese, featuring a coarser cut for better taste. Uses thermostable cheese that presents excellently in the cross-section and provides a fuller flavor. Thermal processing weight loss ranges from 10% to 12%.

Grill sausage is a coarse cooked sausage made from trimming meat and fat, aiding in production regulation. With the right spice addition, it becomes an excellent sausage that boosts business for smaller establishments with their own grills. Can be made in natural or edible collagen casings. Weight loss is 10% to 12%.

Delicatessen Salami (Note: Original SR describes "Delikates slanina" - Bacon, but ID suggests salami. Translating based on SR description contextually as Salami) is a coarse cooked sausage, an excellent product with a clean cross-section. Stuffed into polyamide casings with a yield increase of 30%. An excellent product that helps manage fatty trimmings and bacon processing leftovers in production.

Vienna coarse cooked sausage, produced in several phases. An excellent product in cross-section, offering fullness of taste. Not difficult to make, however, procedures must be strictly followed during production. Made from category II and III meat with added fat and emulsions.

Polish sausage is a coarse cooked sausage with an 8mm-10mm cut. Made from category II and III meat with added emulsions and fat. An excellent product suitable for slicing and available in several variations: sliced, mini piece, and kilo pack cut in half to display the cross-section.

Krakauer is a coarse cooked sausage made from category I and II meat with added emulsion and fat. The product itself is available in several packaging variations: sliced, mini, and large piece.

Lyoner is a coarse cooked sausage, similar to Krakauer, made from category I and II meat with added emulsion and fat. The product itself is available in several packaging variations: sliced, mini, and large piece.

Sausage with cheese is a coarse cooked sausage where cheese is added in the cut. The sausage itself boasts excellent taste, with the cheese providing fullness. Made from category II and III meat with added emulsion and fat.

Beef coarse cooked sausage, produced using the traditional method of drying and smoking. Category II and III meat are used in the production process with the addition of beef tallow and emulsions. This sausage serves to regulate production.

Pepperoni is a coarse cooked sausage that serves as a substitute for kulen and is mainly used for pizzerias and Horeca channels. Its weight loss is less than 10%, resulting in a quality product. Made from category II and III meat, fat, and added emulsion.

Coarse cooked sausages made from category II and III meat with added fat. Features low weight loss and a rapid technological process resulting in a product ready for slicing.

Royal Krakauer, as the name suggests, belongs to the group of premium products in terms of taste, appearance, and the superior technology that characterizes it. Made from category I and II meat with added fat. Excellent sliced and can also be produced as a whole piece.

Beef pepperoni is a coarse cooked sausage, serving as a substitute for original beef kulen (which we also produce). However, the speed of the process and weight loss of this pepperoni are adapted for pizzerias and Horeca channels. Made from category II and III meat with added beef fat and tallow.

Fast Beef Budimska is a coarse cooked sausage, a substitute for beef "čajna" sausage. Production is similar to beef pepperoni but differs in spice additions. The process speed and weight loss are adapted for pizzerias and Horeca channels. Made from category II and III meat with added beef fat and tallow. Weight loss is less than 10%.