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Sausages

The sausages made from pork shoulder are crafted with a focus on quality and natural flavor. Carefully selected meat and traditional processing methods ensure that each sausage delivers an authentic and rich taste that’s hard to forget.

  • High-quality pork meat: The sausages are made from 100% pork shoulder, using only pure meat to achieve an authentic flavor and high nutritional value.
  • Coarse meat texture: The meat is ground to a coarser texture, giving the sausages a denser and more pronounced texture that sets them apart from other products on the market.

  • Steam cooking: after grinding and stuffing into casings, the sausages go through a steam cooking process that ensures even and delicate cooking, preserving all the nutrients and flavours of the meat.

  • Smoking with natural beech wood: To achieve an authentic and intense flavour, the sausages are smoked with natural beech wood. This traditional method gives the product a unique flavour and extra depth.

  • High yield of pure meat: 0.9 kg of pure meat is used to produce 1 kg of finished product, ensuring that each sausage is thick, juicy and full of flavour.

Why are these sausages exceptional?

  • Real meat flavour: 90% pure meat content in the finished product ensures a rich taste that can be felt in every bite.

  • Smoking for authentic flavour: Natural beechwood smoking gives a unique and distinctive aroma that makes these sausages unforgettable.

  • Precise preparation process: from the coarse texture of the meat to the careful cooking and smoking, every stage of production is optimized to achieve the best quality.

  • Suitable for a variety of dishes: these sausages are perfect for sandwiches and salads as well as traditional Bulgarian dishes, adding an authentic taste to your menu.

Pork shoulder sausages are an excellent choice for anyone looking for the cleanest possible products, and high quality meat products. With them, you get not just a meal, but a true experience that combines tradition and craftsmanship in one.

Our products

Petrohan

Perfect ratio of meat: "Petrohan" is prepared with carefully selected 2 parts pork to 1 part beef, which provides a balanced taste and texture - the juiciness of pork and the density of beef. Carefully selected spices: this sausage is seasoned with table salt and traditional spices such as savory,…

Bahur

Made from a family recipe: this bahur is made from a tried and tested family recipe passed down through generations. It preserves the authentic taste and preparation that are an integral part of Bulgarian culinary heritage. Stuffing in natural casings: the meat and rice are stuffed in natural casings, which…

Fillet “Ludogorie”

Why choose fillet "Ludogorie"? Exquisite taste and premium quality: fillet "Ludogorie" offers a rich and refined taste, thanks to the careful selection of meat and the traditional dry processing method. Perfect texture: the pressing and drying process ensures that the fillet has an ideal texture - dense, yet tender, giving…

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:…