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.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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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.
Budimska Sausage
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.