Long Shelf Life Products
The production and processing of long shelf life salamis became part of worldwide food preparation styles a few centuries after prosciutto had already been recognized as a high-quality cured meat delight. The exploration and conquest of new worlds created the need for products which would endure long journeys while retaining full taste and freshness. This motivated the sailors to start new exploration ventures. Durable salamis were produced in family meat processing workshops already in the 10th century, enriching the tables of the Europeans.
The production of long shelf life sausages reached its peak in the Middle Ages when they got recognized as high-quality products of rich aromatic taste. The combination of pork, beef and lamb had produced a wide palette of long shelf life salamis enthusing gourmets all over the world to this day. Unique recipes composed of carefully selected pieces of meat and the thousand-year-old tradition make these delights high-quality long shelf life products of impeccable quality.
| Product | Shelf Life | Best Kept On |
| TEA SAUSAGE(ČAJNA KOBASICA) | 60 days | up to 10ºC |
| TEA SAUSAGE ½vacuum packaging | 180 days | up to 10ºC |
| TEA SAUSAGEvacuum packaging | 180 days | up to 10ºC |
| TEA SAUSAGE – SLICESvacuum packaging | 90 days | up to 8ºC |
| VRGORAC RED PEPPER FLAVORED SALAMI(KULEN VRGORAČKI) | 60 days | up to 10ºC |
| VRGORAC RED PEPPER FLAVORED SALAMI ½vacuum packaging | 180 days | up to 10ºC |
| VRGORAC RED PEPPER FLAVORED SALAMIvacuum packaging | 180 days | up to 10ºC |
| SRIJEM SAUSAGE(SRIJEMSKA KOBASICA) | 60 days | up to 8ºC |
| WINTER SALAMI – SLICES(ZIMSKA SALAMA)
vacuum packaging |
90 days | up to 8ºC |
| WINTER SALAMI | 60 days | up to 10ºC |
| WINTER SALAMI ½vacuum packaging | 90 days | up to 8ºC |
| WINTER SALAMIvacuum packaging | 180 days | up to 10ºC |