Clean halal meat, made ready for your kitchen
Spicemeat produces ready and semi-ready meat products — kolbasa, steaks, marinated cuts and smoked delicacies — from halal animals, slaughtered and processed under one controlled roof.
Trusted by the people who read the label
Every batch is traceable to the animal, the slaughter date and the cold chain that carried it.
Halal certified
A resident inspector attends every shift.
Unbroken cold chain
Temperature is logged from slaughter to delivery.
Batch-level traceability
The code on the pack leads back to the animal.
In-house laboratory
Every batch is screened for microbiology.
Four lines, one standard
From everyday kolbasa to premium dry-aged steaks, each line runs on the same halal protocol and the same temperature discipline.
Kolbasa & deli
Boiled, semi-smoked and baked sausages made from beef and poultry.
- No soy protein
- Natural casing
- 0…+6 °C
Steaks & cuts
Premium cuts of aged beef and lamb, portioned to restaurant standard.
- 14–21 days ageing
- Hand-cut
- Vacuum packed
Semi-ready products
Marinated, formed and frozen products — ready to cook.
- Shock-frozen at −35 °C
- 15-minute cooking
- No preservatives
Smoked & cured
Slow-smoked and dry-cured delicacies with long maturation.
- Cold smoked
- Up to 20 days curing
- Small batches
From the animal to the cold shelf
A short chain with no third-party handling. Every step happens inside our own facility, supervised by a resident halal inspector.
- 01
Intake and veterinary check
Every animal arrives with veterinary papers and is examined. Sick or injured animals never enter the line.
Veterinary service - 02
Slaughter under halal protocol
Performed with the invocation, in a single stroke with a sharpened blade. The animal faces the qibla and is fully bled.
Halal inspector - 03
Bleeding and primary dressing
After complete bleeding the hide and offal are removed. Each carcass receives its batch code.
Popular right now
The products our retail and HoReCa partners reorder most often.
Beef Doktorskaya kolbasa
The classic boiled kolbasa — beef and milk protein, nothing else.
Ribeye steak
Marbled rib cut — 21 days of wet ageing.
Marinated beef shashlik
Twelve hours in onion-and-spice marinade — just add fire.
Beef basturma
Dry-cured tenderloin — twenty days of maturation.
Clean means verifiable
“Clean” is not a slogan for us — it is a set of documents, a temperature log and a certificate that anyone can ask to see.
Halal production
Halal Certification Centre under the Muslim Board of Uzbekistan
Food safety management
International certification body
Critical control point system
International certification body
Veterinary registration
Veterinary Committee of the Republic of Uzbekistan
A protein market growing faster than its supply
Uzbekistan consumes more processed meat every year, yet certified halal capacity remains fragmented. Spicemeat is built to consolidate it.
From the plant floor
Notes on halal standards, cold chain engineering and what actually goes into a good kolbasa.
What actually makes meat halal?
Most people think halal is a sticker. It is actually a sequence of rules that runs from the animal’s life to the pack.
6 min readTemperature, not the knife, decides meat quality
Two hours at the wrong temperature is enough to ruin good raw material. Why the cold chain is the most expensive investment we made.
5 min readWhat is inside a good kolbasa — and what is not
Learn to read the label and the price difference stops being a mystery. A short guide.
7 min readLet’s talk about your order
Retail chains, HoReCa, distributors and investors — tell us what you need and our team will come back within one business day.