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Natural
and healthy raw material is ensured by the rich stock
breeding heritage of the hills of Zagorje
and the plain of Podravina.
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The concept of a systematic
approach to identification, estimation and
control of danger in the implementation of
technological processes of production (HACCP:
Hazard Analysis Critical Control Point),
which ensures the hygienic safety of finished
products.
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Production of meat products
and fresh meat is marked by a spectrum of
around 50 semi-durable and durable sausage
products and a large assortment of fresh
pork and baby beef. |
