One facility, the whole chain
Slaughter, deboning, processing, packaging and cold storage sit under one roof — which is why we can trace a pack back to a single shift.
What is inside the plant
Purpose-built zones, each with its own hygiene regime and temperature envelope.
Slaughter hall
A separate entrance, a resting area for animals and the halal slaughter station.
Chilling chambers
0…+4 °C, full carcass chill-down within 24 hours.
Deboning hall
Below +12 °C, its own hygiene regime and colour-coded tooling.
Kolbasa line
Bowl cutter, filler, thermal chambers and cooling tunnels in one continuous flow.
Smoking department
Cold and hot smoking chambers running on natural wood chips.
Shock freezing
A −35 °C tunnel: product core reaches −18 °C in 90 minutes.
Laboratory
Daily testing for microbiology, moisture and fat content.
Refrigerated fleet
Separate vehicles for chilled and frozen routes, with GPS and temperature logging.
The line, step by step
Roughly 24 hours from the animal to a sealed, labelled and chilled pack.
- 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.
- 04
Chilling and ageing
Carcasses come down to 0…+4 °C within 24 hours. The steak line then gets 14–21 days of wet ageing.
- 05
Deboning and processing
Deboning happens below +12 °C. The kolbasa, marinade and smoking lines run in separate zones.
- 06
Packing and delivery
Vacuum or modified atmosphere, labelling and refrigerated transport. Temperature is logged on the road too.
Every pack carries its own history
Batch code, slaughter date, line, shift and inspector are recorded and retrievable for the whole shelf life of the product.
Each batch receives a code at the moment of slaughter. That code travels with the meat through deboning, processing and packing, and is printed on the final label.
Given a batch code we can reconstruct the animal’s origin, the inspector on duty, every temperature reading the batch experienced and the exact composition of the recipe used.
Come and see it
We host partner and investor visits to the plant. Bring your quality team.