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Horeca Solutions
OUR PROCESS
We smoke our meat in our Brick Smokehouse using fruitwood logs for 100% fruit wook smoke
We Hygienically products by slicer or as per the clients requirement
Finally our products are hygienically vacuum packed for freshness, We produce Both fresh and frozen products
What Makes us Best
Benefits
Artisanal Style Production
Modern Techniques and Machinery
Unique Flavor Variations
High Meat Content In Products
No Usage of Fillers
Ready to use products, no prep required.
Done by specialists, high quality of work.
Hygienic and Safe.
Measured portion control and easy costing.
Standardized and Consistent.
CUSTOMIZED SAUSAGES
We are Very Proud to be the First to Offer Customized Services for HORECA Establishments
STEP- 1 Sizing
Choose your sausage thickness/Diameter
Small 22-24mm
Medium 24-26mm
Large 26-28mm
Choose your sausage length (inch)
Cocktail-1-2"
Breakfast-3-4"
Bratwurst-4-5"
Hotdog 6-7"
STEP- 2 Ingredients
Choose your meat (Pork, Chicken,Turkey,Lamb)
Choose your spice Blend with a discussion with your Chef.
Custom Requests Accepted.
STEP- 3 Preparation
Meat Curing time - longer periods give a more meaty flavor.
Optional (Smoking) - to add a natural smoke flavor.
Cooked or Raw.
STEP- 4 Packing
Pack size
Chilled or Frozen.