Dried sausages owe their long life to the process of
of repeated smoking and drying.
Ripe ones, on the other hand, after being seasoned, are slightly smoked and subjected to the process,
long maturation process.
CHORIZO
Shelf life: 30 days
VAC packaging 0,7-1 KG
NATURAL KABANOS SAUSAGES
Shelf life: 30 days
MAP packaging 1,8-2 KG
KRAKOWSKA RIPENING KOCIEWSKA
Shelf life: 30 days
VAC packaging 1,6-1-8 KG
KINDZIUK KOCIEWSKI
Shelf life: 30 days
VAC packaging 1-1,2 KG
KINDZIUK WITH PEPPER
Shelf life: 30 days
VAC packaging 1,6-1,8 KG
TRADITIONAL KOCIEWIE LOIN
Shelf life: 30 days
VAC packaging 1,8-2 KG
DRY KRAKOWSKA SAUSAGE WITH GREEN PEPPER
Shelf life: 30 days
VAC packaging 1,6-1,8 KG
DE LUXE CURED TENDERLOIN
Shelf life: 30 days
VAC packaging 1,6-1,8 KG
DRY POLSKA SAUSAGE
Shelf life: 30 days
MAP packaging 1,8-2 KG
COUNTRY SAUSAGE
Shelf life: 30 days
MAP packaging 1,4-1,6 KG
DRY KRAKOWSKA
Shelf life: 30 days
VAC packaging 1,6-1,8 KG
TRADITIONAL KOCIEWSKA HAM
Shelf life: 30 days
VAC packaging 1,8-2 KG
DE LUXE MATURED SIRLOIN
Shelf life: 30 days
VAC packaging 1,6-1,8 KG
DE LUXE MATURED HAM
Shelf life: 30 days
VAC packaging 1,6-1,8 KG
• VENISON IS ONE OF THE
THE HEALTHIEST MEAT •
It is rich in vitamins, especially B group and minerals - calcium, phosphorus and magnesium.
its protein content is 21-23% and fat only 1-8% its
dark red color indicates the presence of well digestible
iron