Ham

The ham from pork leg (shoulder) is crafted with a focus on purity and the authentic taste of the meat. Unlike many other products on the market, this ham contains no additives to increase yield. This means that no substances are used during production to artificially boost the final product’s quantity, such as adding collagen or proteins that disrupt the natural structure and flavor of the meat. As a result, you receive a product that is exactly as nature intended—pure, flavorful, and healthy.

High-quality pork meat: The ham is made from carefully selected pork leg (shoulder), ensuring maximum quality and natural taste.
Careful meat grinding: The first production stage involves precise grinding of the meat to preserve its natural texture and juiciness.

  • Boiling in a steam-boiling chamber: After grinding and stuffing into casings, the ham undergoes a boiling process in a steam-boiling chamber. This method ensures even cooking, preserving all the beneficial nutrients and natural flavour of the meat.

  • Shower cooling: The final cooling stage in a shower system is key to achieving the ideal ham consistency. This process allows the product to stabilize quickly after cooking, preserving its freshness and quality.

Why choose this ham?

  • A pure and natural product: with no additives to increase the yield, this ham gives you the true taste and quality of pork, without unnecessary ingredients.

  • Rich flavour and texture: the precise grinding and cooking process in a steam-cooking chamber preserves all the flavours of the meat, making the ham extremely tasty and juicy.

  • Healthy choice: No additives means you get a product that is not only tasty, but healthier, suitable for the whole family.

  • Suitable for every meal: pork rump ham is ideal for sandwiches and salads as well as a main dish, adding a natural and rich flavour to any meal.

This pork ham is the perfect choice for those who appreciate the real quality and authentic taste of meat. Without compromise or additives, it offers a taste and texture that will satisfy even the most demanding palates.

Our products

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Bahur

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Fillet “Ludogorie”

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Banski but

Stuffing in the natural casing: to preserve the traditional taste and texture, the meat is stuffed in the natural casing. This not only contributes to the authentic appearance but also to the characteristic taste of the sausage. Traditional drying: the Bansko ham is dried for 12 to 17 days, allowing…

Speck “Classic”

Classic ingredients for an authentic taste: Speck "Classic" is prepared from carefully selected parts of the pork - shank, leg, head meat and bacon. This combination provides a rich but balanced texture and flavor that is characteristic of real bacon salami. Fine ground meat: The meat in "Classic" bacon is…

Speck “Delicious”

Drying for a perfect finish: The Delicatessen Speck is left to dry for 3 to 10 days, depending on the desired taste and texture. This process is key to preserving all the flavours and achieving the density that is characteristic of this type of speck. Speck - Emblem of Bulgarian…

Boiled bacon

Ideal curing for balance of flavours: the bacon is cured in brine for 5 to 7 days, which gives it a balanced flavor and ensures an even distribution of flavors. Intense smoking for authentic flavor: Natural wood smoking gives bacon a deep, full flavor that makes it an indispensable ingredient…

Smoked pork cheeks

Precise salting: the cheeks are left in brine (salt) for 5 to 7 days, allowing the spices and salt to penetrate deep into the meat, creating an intense flavor. Traditional smoking: natural wood smoking gives the cheeks a unique aroma that enhances their characteristic flavor. Finishing steaming for perfect texture:…