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Manufacturing process: Grinding meat: Learn pork with fat (80/20) to obtain particles 8mm diameter, Learn pork with fat (50/50) to obtain particles 4mm diameter; Adding of iced water, curing salt, seasonings and combi mix, Mixing for about 5 minutes, Adding of fiber at the end of mixing process, to bind spare water and dry the mass, Filling of natural casing, Resting for 1-2 hours until required color is obtained, Drying at 55°C for 15-20 minutes, Smoking at 55°C to obtain a light gold color, Steaming at 78°C down to 72°C, Cooling with jet of water, Packaging.

Advantages of using Unicell fibers: During preparation – increased flexibility of dough, good resistance to stretching during rolling out and cutting. Reduced risk of damaging or splitting of the dough, Drying – reduced stickiness of pasta, reduced brittleness of the product = loss reduction, Transportation and storage – increased resistance to mechanical damage, Consumption – the color and consistency are more attractive, taste in general and flexibility of its texture are improved, Improved nutritional profile, Possible declaration: „High in fibre”*.

Advantages of using Unicell fiber: Preventing finished products from clumping, fibers replace other, commonly used substances (eg. sugar, citric acid, oil), Prevents products from sticking, Neutral taste.

Manufacturing process: Mincing chilled on duty mincer meat to obtain particles 20 mm diameter, Adding iced water with brine, Mixing until complete brine absorption, Adding fiber at the end of mixing, Final mincing on sieve 3-5mm for a requested shape enabling easy packing on trays.