Ripened hams
For years, we have been the producer of the first ecological ripened hams. We use lactic acid bacteria in the production process, which in combination with sea salt reduce pH, which prevents the growth of unfavourable bacteria. Thanks to this, you can enjoy the original taste of meat products without fear, while being aware that you are eating naturally and healthy.
Zagrycha Rzeszowska – Raw Aged Sausages
beef and pork sausage, fine minced, raw, aged, air-dried, in edible mutton casing
Ingredients: pork (165g of meat was used per 100g of finished product), sea salt, sugar, pepper, garlic, lactic acid bacteria, possible presence of milk with LACTOSE
from 2 to 25 ℃ ℃
180 days
Zagrycha Wołowa – Raw Aged Beef Sausages
beef and pork sausage, fine minced, raw, aged, air-dried, in edible mutton casing
Ingredients: beef and pork (99g of beef and 66g of pork were used per 100g of finished product), sea salt, sugar, pepper, garlic, lactic acid bacteria, possible presence of milk with LACTOSE
from 2 to 25 ℃ ℃
180 days
Raw-ripened silverside
Raw Aged Sirloin
pork product, raw, aged, air-dried
Ingredients: pork sirloin (166g of meat was used per 100g of finished product), sea salt, sugar, lactic acid bacteria, possible presence of milk with LACTOSE
from 2 to 25 ℃ ℃
180 days
Raw-ripened pork fat
Raw Aged Ham
pork product, raw, aged, air-dried
Ingredients: pork ham (166g of meat was used per 100g of finished product), sea salt, sugar, lactic acid bacteria, possible presence of milk with LACTOSE
from 2 to 25 ℃ ℃
180 days
Raw Aged Beef Knuckle
beef product, raw, aged, air-dried
Ingredients: beef knuckle (166g of meat was used per 100g of finished product), sea salt, sugar, lactic acid bacteria, possible presence of milk with LACTOSE
from 2 to 25 ℃ ℃
180 days
