SPECIAL TASTE EXPERIENCES

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 info@normarkfood.dk.

Product overview

Much of the food we see in today’s supermarkets is intended for nuclear families. But the number of singles is increasing, so carrying products for this target group can be an advantage. This group encompasses seniors as well as younger singles who want high-quality food that does not go to waste.

We therefore work with a great many customers for whom we prepare a variety of raw, boiled, smoked and marinated meat products in single-portion, ready-to-heat packages. 

Reasons to choose our smoked products:

  • Eco-friendly products
  • Less tar and chemicals
  • Tasty, uniform meat
  • Adaptable smoky flavours and marinades
  • A healthy work environment for our employees

IF YOU HAVE ANY QUESTIONS, YOU ARE ALWAYS WELCOME TO SEND US A MESSAGE BELOW.

 
 
 
 
Nogle felter er ikke udfyldt korrekt

Nørmark Food A/S
Englandsvej 7
7100 Vejle