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Complex compound for Curing in Manufacturing of Whole muscle and Ham Products with addition/Brine injection level of up to 30% and sausage products of structural direction 

Combination of soluble phosphates, Sugars, antioxidants, flavouring substances, nitrite-curing mixture

Without sodium glutamate

Complex Food additive for Curing in manufactoring of whole-muscle and Ham products with addition/brine injection of up to 45%

Whey Protein (Pork), combination of soluble phosphates, sugars, thickeners, antioxidant, taste and flavour enhancer, aroma

Complex Food additive for Curing in manufactoring of whole-muscle and Ham products with addition/brine injection of up to 60%

Animal Protein, combination of soluble phosphates, sugars, thickeners, antioxidant, aroma

Without sodium glutamate

Phosphate Combination for Water and fat binding in manufacturing of all types of sausage products and canned foods. Recommended as emulsifier for recipes with high fat content. pH level is 8.8 +- 0,5.

Enzyme Preparation for Food Production, designed for improving the characteristics of Food products.

Complex compound for manufacturing of cooked and Hot smoked sausage products with a predominant black pepper flavour

Complex Compound for manufacturing of all types of sausage products with a nice taste and flavour of natural spices

Complex Compound for sausage products with a classic taste has unique notes that distinguish this product into a separate line

Complex Compound for production of semi-smoked and cooked-smoked sausages with black pepper and ginger flavour

Complex Compound for production of semi-smoked and cooked-smoked products with savoury garlic, ginger, coriander, allspice and nutmeg notes

Complex Compound for production of semi-smoked and cooked-smoked sausages with strongly expressed cumin, coriander and red pepper flavour

sourish flavour notes, typical north European

Mediterranean flavour with a fast pH drop

Smooth and gentle Italian flavour, but with fast acidification for food safety

Mild taste with fast pH drop

Fast Maturing combination for raw and dry-cured sausages

 Dry curing mixture with natural spices for raw smoked products 

without sodium glutamate 

Complex Compound for production of dry-cured sausage products

Spice Blend for Boerewors, with natural spices and spice extracts

Spice blend for production of cooked-smoked, semi-smoked sausage products and chopped half-finished goods with strongly expressed cumin, coriander and red pepper flavour

Complete-Batch pack for Manufacturing of Fresh and Frozen Sausage Product, with mixture of medium MSM (mechanically separated Meat) content

Complete-Batch pack for Manufacturing of Fresh and Frozen Sausage Products with High MSM Poultry Content with typical Boerewors flavours

Complete-Batch pack for Manufacturing of Fresh and Frozen Sausage Product, with mixture of medium MSM (mechanically separated Meat) content

Complete-Batch pack for Manufacturing of Fresh and Frozen Sausage Product, with mixture of low MSM (mechanically separated Meat) content

Econo Ground Beef mixture, with good flavour and colour

Seasoning Blend with spices and Herbs

Meaty flavour with summer savoury, Garlic and Pepper

Seasoning Blend with spices and Herbs

Meaty flavour with strong expressed black and white pepper

Seasoning Blend with spices and Herbs

Whole mustard seeds with paprika ground and spicy like Cayenne Pepper

Seasoning Blend with spices and Herbs

Summer Savoury with Garlic and Rosemary 

Seasoning Blend with spices and Herbs

Savoury and sweet with Paprika ground

Seasoning Blend with spices and Herbs

Caraway, Rosemary and Mustard seeds 

Seasoning Blend with spices and Herbs

Spicy with onion and Jalapeno, celery and oregano

Special compound of acidity regulators and antioxidants for freshness preservation and shelf-life enhancement of all types of meat products

Special Compound of acidity Regulators and antioxidants for freshness preservation and Shelf-life enhancement of all types of raw and cooked meat products as well as Brines

Preservative, having a highly effective antimicrobial impact and improving appearance of final product. for surface treatment

High activity natural Enzyme ensures consistent tenderization without altering flavour.

Blend of refined salt and sodium nitrite, used for processed sausages, Hams and cured products, ensures both food safety and the typical natural, appetizing appearance

Blend refined salt and sodium nitrite, with a much higher percentage sodium nitrite, used for processed sausages, Hams and cured products, ensures both food safety and the typical natural, appetizing appearance

 Stabilizer and structure improving agent for manufactoring of all types of meat products and canned foods 

Complex additive for manufacturing of meat and fat emulsions

Special Aroma for all types of restructured and whole muscle meat products with a predominant ham taste 

Flavouring additive with flavour and taste of smoked Bacon

Flavouring additive with flavour and taste of Lemon 

Flavouring additive with flavour and taste of cheddar cheese 

Colourant identical to natural for meat and fish products and brines

Universal natural colourant for meat products based on hemoglobin and carmine

Paprika Oilresin on carrier for a boost of colour in products like Pepperoni or chorizo

Caramel liquid for dying whole muscle Hams, commonly used for "Black Forest Ham".