Beef Čajna Sausage
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.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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Kulen
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 Sausage
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 / Istrian Sausage
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.