CELJSKE MESNINE

The smoky domestic shinge is boneless, cleaned pork neck, which is marbled on the cross-section. In traditional mode, the ripening is a longer time until the characteristic aroma is acquired. Ingrown fat is the main carrier of the components of rich smell and special taste. The mixture of spices, in which garlic and pepper dominates, give it a rich smell and taste, complemented by a gentle smell of smoke. The product is salted with salt of piranha salt salts.

Shelf life: 120 days.
Store at a temperature of +10ºC.
Packing method: 1/1 VP, 1/2 VP, A10.

Dry homemade salami is prepared according to the traditional Styria recipe, classic cured salami made from pork and bacon and beef. The top taste of dried homemade salami was achieved with a mysterious blend of homemade spices, garlic and whole pepper. It is mildly smoky, dried and ripened, and from here its characteristic aroma.

Shelf life: 120 days.
Store at a temperature of +10ºC.
Packing method: 1/1 VP, 1/2 VP, A10.

BEEF STEAKS
Delicious beef steaks in a rich sauce are a dish that can be served with a wide variety of attachments, from polenta to rice. We prepared for you a freshly packed thigh of young beef, Category I, which is packed in a controlled atmosphere.