A meat company that starts with the animal
Spicemeat was founded on a simple frustration: you could buy meat in Uzbekistan, but you could rarely find out where it came from. We built the answer into the factory.
Our story
Spicemeat began as a small processing workshop supplying butchers around Tashkent. The founders came from the livestock side of the business and knew exactly how much of a product’s quality is decided before it ever reaches a grinder.
Instead of buying anonymous carcasses, we built our own slaughter and processing line, hired a resident halal inspector and put a thermometer on every stage of the journey. What started as a supply guarantee for a handful of butchers became a brand.
Today Spicemeat produces four product lines out of one facility, serves retail and HoReCa customers across the country, and keeps a written trace from the animal to the box on the shelf.
Four commitments we don’t trade away
They are boring, repeatable and audited — which is exactly the point.
The document is the proof
Every claim is backed by paper: a certificate, a lab report or a temperature log. Ask and we will show it.
A short chain
From slaughter to packing everything is ours. Fewer intermediaries, fewer risks.
Respect for religious practice
Halal is not marketing for us — it is a responsibility towards our customer’s beliefs.
Against waste
Every part of the carcass is used; waste and energy use are measured quarterly.
How we got here
A short history of the plant, the certifications and the product lines.
- 2019
The first workshop
A small processing workshop opened for butchers around Tashkent.
- 2021
Our own slaughter line
A halal slaughter station and a permanent inspector role were introduced.
- 2022
Halal certification
Halal certification was granted for the whole chain and the kolbasa line expanded.
- 2023
Shock freezing and semi-ready line
A −35 °C tunnel was installed and shashlik and lyulya production started.
- 2024
ISO 22000 and HACCP
The safety management system was certified and retail chain supply began.
- 2025
The steak line
Wet-ageing chambers opened and HoReCa became a separate business unit.
The people accountable for it
A small management team with livestock, food-technology and finance backgrounds.
PLACEHOLDER — CEO
CEO, co-founder15 years in livestock and meat trading. Responsible for raw material and partnerships.
PLACEHOLDER — CTO
Production directorFood technologist. Owns recipes, line settings and the quality system.
PLACEHOLDER — CFO
Finance directorFinancial reporting, investor relations and the expansion plan.
PLACEHOLDER — Halal inspector
Halal inspectorRepresentative of the certification centre. Signs off protocol compliance on every shift.
Want the full company profile?
Certificates, capacity data and product catalogue in one document.