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Legend
Every product is accompanied by a short description together with the information about packing. In the tables there are the following abbreviations for types of packing:
bulk -bulk
VAC - vaccum
P.VAC - single portion vacuum packed
MAP - packed in modified atmosphere |
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Packing: VAC
Description: Smoked pork meat prepared from the ham muscles produced according to traditional recipes.
Weight: about 1,5 kg
Shelf life: 21 days
Packing: VAC
Description: Boneless sirloin, roasted according to traditional recipes.
Weight: 1,5 kg
Shelf life: 21 days
Packing: VAC
Description: Boneless neck, roasted according to traditional recipes.
Weight: about 1 kg
Shelf life: 21 days
Packing: VAC
Description: Boneless and skinless bacon rolled with pork loin, roasted according to traditional recipes.
Weight: 1,5 kg
Shelf life: 21 days
Packing: VAC
Description: Smoked meat from the ham muscle, steamed. Produced on the basis of a traditional pickle.
Weight: about 2 kg
Shelf life: 21 days
Packing: VAC
Description: Smoked meat from the pork joint muscle, steamed, produced on the basis of a traditional pickle.
Weight: about 1,5 kg
Shelf life: 21 days
Packing: VAC
Description: Smoked meat from the pork joint muscle, steamed, produced on the basis of a traditional pickle.
Weight: about 1 kg
Shelf life: 21 days
Packing: VAC
Description: Product from an element of pork joint. Prepared in a pickle on the basis of salt and natural seasonings, roasted and steamed.
Weight: about 0,8 kg
Shelf life: 21 days
Packing: VAC
Description: Product prepared from an element of a pork rump. Prepared in a pickle on the basis of salt and natural seasonings, roasted and steamed.
Weight: about 0,6 kg
Shelf life: 21 days
Packing: VAC
Description: Product prepared from pork cuts with pork loin. Prepared in a pickle on the basis of salt and natural seasonings, roasted and steamed.
Weight: about 1,5 kg
Shelf life: 21 days
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