Homemade productsguaranteed quality
Dry ham
Our ham is the result of a traditional dry curing method which consists of preserving raw pork meat with sea salt. Upon being fully cured our products are cold smoked with beech wood and hung up to dry in the fresh air of Mt. Lovcen, famous for its unique mixture of sea and mountain air. This lends our ham its unique flavor and aroma, which is well regarded all over Montenegro.
The minimum drying and ripening time is 12 months.
Ingredients: first category pork meat (ham), sea salt, without additives
Available packing: bulk 6kg - 8kg, vacuum piece without bones 500gr – 1,5kg, vacuum sliced 100gr - 300gr
Dry tenderloin
This superior product is the result of dry curing method which consists of preserving tenderloin with sea salt. Upon being fully cured our tenderloin is smoked with beech wood and hung up to dry in the fresh air of Mt. Lovćen. This lends our product its unique flavor and lightly smoked aroma. The minimum drying and ripening time is two months.
Ingredients: first category pork meat (tenderloin), sea salt, sodium nitrite
Available packing: bulk 2kg - 4kg, vacuum piece 300gr – 1kg, vacuum sliced 100gr - 300gr
Dry neck
This product is the result of dry curing method which consists of preserving boneless pork neck meat with sea salt. Upon being fully cured our product is smoked with beech wood and hung up to dry in the fresh air of Mt. Lovćen. The minimum drying and ripening time is two months. This lends our product its unique flavor, lightly smoked aroma and red color on cross section.
Ingredients: pork neck meat, sea salt, sodium nitrite
Available packing: bulk 1kg - 3kg, vacuum piece 300gr – 1kg, vacuum sliced 100gr -300gr
Dry bacon
Our bacon is the result of dry curing method which consists of preserving pork belly bacon with sea salt. Upon being fully cured our product is smoked with beech wood and hung up to dry in the fresh air of Mt. Lovćen. The minimum drying and ripening time is two months. This lends our bacon its unique flavor and aroma and red and white color on cross section.
Ingredients: first category pork meat (breast bacon), sea salt, sodium nitrite
Available packing: bulk 2kg - 3,5kg, vacuum piece 300gr – 1kg, vacuum sliced 100gr - 300gr
Homemade sausage
A product made out of high-quality red pork meat, finely chopped firm back fat, sea salt and special spices. With this mixture we fill the sausage natural casing. Our product is gently smoked with beech wood and hung up to dry in the fresh air of Mt. Lovcen, at least for 30 days. This method of preparation and special spices lends our sausage unique flavor and aroma, so you can consume it raw.
Ingredients: pork red meat, back fat, sea salt, spices, sodium nitrite, sugar
Available packing: bulk 1kg - 3kg, vacuum piece 300gr – 1kg
Beef ham
Our ham is the result of dry curing method which consists of preserving high quality beef meat with salt. Upon being fully cured our products are cold smoked with beech wood and hung up to dry in the fresh air of Mt. Lovcen, minimum for two months. This lends our ham its unique flavor and aroma and dark-red color on cross section.
Ingredients: first category beef meat, salt, sugar, sodium nitrite
Available packing: bulk 1,2kg - 2,5kg, vacuum piece 300gr – 1kg, vacuum sliced 100gr - 300gr
Dry sheep meat
This product is made out of raw sheep meat sourced from Montenegrin pasture raised animals that roam freely. This lends the meat its unique flavor. Our product is the result of a special dry curing method which consists of preserving sheep meat with sea salt. Upon being fully cured meat is gently smoked with beech wood and hung up to dry in the fresh air of Mt. Lovćen. The minimum drying and ripening time is 30 days.
Ingredients: raw sheep meat, sea salt
Available packing: bulk 7kg - 10kg, ham 2kg – 3kg, shoulder blade 1,5 kg
