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