Packing: VAC
Description: Product in a protein casing, from selected coarse minced pieces of lean meat. Carefully chosen seasonings give it a specific taste.
Weight: about 1,6 kg
Shelf life: 28 days

               
Packing: VAC
Description: Pork product from carefully selected pieces of lean meat with the addition of seasonings characteristic for the product.
Weight: about 1,2 kg
Shelf life: 28 days

               
Packing: VAC, MAP
Description: Pork sausage produced from carefully chosen meat which is medium minced with the addition of natural seasonings which give it a distinct taste and smell.
Weight: about 1 kg
Shelf life: 28 days

               
Packing: VAC, MAP
Description: Traditional sausages produced from selected pieces of pork meat. Smoking aroma and seasonings are clearly noticeable. The sausages are crispy with tight consistency.
Weight: about 0,8 kg
Shelf life: 28 days

               
Packing: VAC
Description: Product from a selected element of a ham muscle with a small fatty cover on one side on the basis of traditional seasonings.
Weight: about 1,40 kg
Shelf life: 21 days

Packing: VAC
Description: Product from a neck element on the basis of natural seasonings with a specific taste and smell.
Weight: about 1,5 kg
Shelf life: 21 days

               
Packing: VAC
Description: Product from a pork sirloin muscle with a small fatty cover on the basis of natural seasonings.
Weight: about 1,4 kg
Shelf life: 21 days

Packing: VAC
Description: Smoked meat from pork ham, tied with a string on the basis of natural flavouring spices.
Weight: about 2,5 kg
Shelf life: 21 days

Packing VAC
Description: Smoked meat from pork sirloin with a small fatty cover. Taste and smell characteristic for traditional products.
Weight: about 1,5 kg
Shelf life: 21 days

               
Packing: MAP
Description: Medium minced sausage produced from carefully chosen pork meat, on the basis of natural seasonings, not cured.
Weight: about 1 kg
Shelf life: 14 days