Tradition- what I brought from home, all I am proud of my parents, and all that I have to carry on that they will be proud of me.
There is a recipe that tastes at age 14, which is a task at age 18, at age 25 it exists because everything exists, at age 33 this is an obligation, at age 41 it is much more, almost everything.
School, hotel, hospitality, catering, trade and finally the Sausage, which was everywhere, and all this had to happen that to be alright now.
Simple yet perfect, interactive, creative, but most of all delicious. Especially if those make it whom understand it, who first made it, who remixes it, who wraps it, who calculates it, who sells it, and who says: I like it.
The Factory as a human scale, where the quality is as we love it, and this quality is not only for the marketing. Where the products are really from meat and really with wood, where there are some robots, but only smalls.
We are at home, we trust in the opportunities provided by the country, we trust in our experiences, in each other and that’s why we decided to fill it, moreover to refill it.
The numbers speak:
From 636 m2 we use 80 m2 to cool, we grind, mix and stuff on 110 m2, on 30 m2 we smoke the meat, we use 120 m2 to mellow and 40 m2 to wrap, we are thinking on 100 m2 and we use the rest of the place to relax and to dress.
We make sausage, salami in different varieties with traditional process from pork, gray cattle and stag commodity, all purely domestic procurement. The originally paprika from Szeged and the garlic from the Bátya region.
Team for 12 members.
Especially innovative solutions, passive house, solar system, waste heat use, rainwater recycling, environmentally friendly packaging.
The size of the Factory: 636 m2, Daily Amount: 1000 kg, Team: 12 members
We found a home and the designing started
We found the material sources and the right professionals for the implementation
We were building the factory, the team and the supply
We moved in, we inaugurated the building and now we are open!
Additives, gluten, lactose and soy free.
All our products are smoked.
The original recipe, the procedure we’ve been doing for 25 years. Only what we need, just the way we need.
The tradition remixed.
Pork snack, thin and thick sausage.
Less fat, more meat, reduced salt and many vitamins.
Gray cattle, deer, pork snack, thin and thick sausage.
Herbs, fenceless pastures, organic raw materials.
Gray cattle, pork, thin and thick sausages and the pate.