How is it made?

Take a look at our factory and follow how we make our products with all our heart!

The idea of ​​using heat-resistant hermetically sealed plastic bags in gastronomy comes from NASA.

During the planning of the first space trips, the idea arose to use light and easier to destroy heat-resistant plastic bags instead of heavy and difficult to handle metal cans. sealed in a plastic bag, but the cooking itself should be done on the food sealed in the plastic bag.
The first sous vide meals were served in 1970 at the Holiday Inn in Greeville, South Carolina. The procedure quickly conquered the world.
The technology was perfected in the world of French gastronomy and has been continuously developed since the 70s.
Our products are made using sous vide technology, so the pre-shaped, flavored meats are heat-treated at a constantly controlled gentle temperature after vacuum packaging. It is a slow process that preserves all the flavor, aroma and color in the food without losing weight. This way, the food becomes crumbly without losing its original color, nutrients and texture.
 
The vacuum forces oxygen out of the bags, preventing the food from undergoing any undesirable changes. Thus, only the desired effects of sous vide are shown on the product to be prepared, excluding the growth of various bacteria.

You can gain an insight into our plant and technology so that you can follow the birth of our products, which we make with heart and soul.

Freshly cut duck breast, thigh and liver arrive cleaned from the slaughterhouse to our plant, which is only one km away.
Various types of meat, such as liver, breast and thigh, are inspected, then shaped and cut.
The meat is marinated in a special spice tea freshly prepared in our kitchen with the finest ingredients, such as onion, garlic, star anise, brown sugar, rock salt and black pepper, milk, garlic, juniper berries, etc.
We only work with fresh ingredients, and we do not use preservatives, artificial flavor enhancers, or dyes.
At the end of the marinating time, drain the meat on a wire rack, then fry the skinned parts on a griddle until golden brown.
When roasting, make sure that it is browned just enough so that the heat does not reach the meat under the layer of fat.
After roasting, cool the meat and prepare it for packaging.
The meats arrive at our packaging department after roasting and after smoking the liver.
We fill the pouches with spice oils made in our own kitchen and seasoned duck fat, which we flavor in our own kitchen.
Then they enter the preheated sous-vide tubs, where we heat the meat very slowly at a low heat treatment temperature, minimizing the number of bacteria and thus preserving them.
After the heat treatment, the finished products are cooled in an ice bath and then shocked. The freshly prepared products are placed in boxes, labeled with a bar code and placed in a refrigerator at zero degrees. 
The goods ordered frozen are cooled to -25°C in a shock cooler and stored frozen.

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