Dry Cured Meat Products

Dry boneless pork loin (laks kare) or "suva pečenica", which after salting and aging, is prepared for the drying and smoking process. A traditional product that must be standardized for salt content and maturation weight loss.

Pork neck in netting (budjola/coppa) belongs to the dry cured product category. As with dry loin ("pečenica"), careful preparation and salting are required to ensure a consistently standard product.

Dry bacon with initial ribs, or dry bacon without ribs, is a product that is dry salted and prepared. Care must be taken to ensure it is always consistent and standard, achieved through good technology and monitoring.

Dry cured pancetta bacon, a traditional product that is dry salted and prepared. Characteristic for its appearance and taste. Can be used for cooking, baking, or consumed raw. Requires careful preparation and controlled drying conditions.

Dry cured product obtained by processing the pork leg, trimmed to a certain thickness, then salted and aged. The most important aspect is ensuring it is always standard and consistent.

Dry cured product obtained by processing the pork shoulder (like Tyrolean shoulder), trimmed to a certain thickness, then salted and aged. The most important aspect is ensuring it is always standard and consistent. An excellent product that can be a solution for managing large numbers of legs and shoulders in large slaughterhouses.

Dry cured beef program. From rump steak and leg, proper processing yields pieces of meat that are salted and aged for a specific period. During this time, the semi-finished product is controlled, then hung and dried at the appropriate moment. The entire technological process from start to finish must be standardized, ensuring products are always consistent in terms of saltiness, dryness, and processing.

Beef rump steak, a dry cured product from beef with a specific taste and texture. Made from quality beef rump steak salted and dried under controlled conditions. The result is a top-quality product with a characteristic taste and texture.