The secret behind our tasty meat products lies in our production. We always start by salting and massaging the meat before it is hung on the racks in our smoking chamber. Afterwards, the meat is cooled in our refrigeration room until it is ready to be cut, vacuum-packed and labeled – also with private labels.
In addition, we are intensely focused on ensuring that our meat is healthy and free of harmful additives. We therefore remove the tar from the wood chips used for our smoked products. This removal is based on a well-documented technology that has been used for many years in Sweden and the US.
When we salt our meat before smoking it, we use a method called basin salting, which is especially employed in the production of bacon and sliced salt pork.
This method involves placing the meat in brine, usually for several days. This results in a uniform salting and a unique taste experience.
Contact us to learn more
If you would like to learn more about our products, you are welcome to contact us by phone at 97 18 40 41 or by e-mail at firstname.lastname@example.org.