Spice blends for cooked sausages

• Chicken Extra

  Specially prepared mixture for the production of cooked sausage products primarily from poultry (chicken, turkey, etc.).

• Chicken sausage

  Mixture of rich aroma of spices, which is recommended for the production of all kinds of cooked sausages. It is particularly suited for the production of sausages made of poultry.

• Frankfurter V

  Traditional flavor for the production of cooked sausages, especially for wieners of type “Vienna“ and “Frankfurter“. It is also suited for wieners made of poultry.

• Frankfurter sausage FA

  Traditional flavor for the production of cooked sausages, especially for wieners of type “Hot Dog “ and “Knacker“.It is also suited for wieners made of poultry.

• Pariser V

  One of the universal flavor solutions. It is ideal fort he production of all types of cooked sausages, including recipes based on poultry.

• Novosadska

  The rich and unique flavor for production of semi-dry sausages with a traditional flavor.

• Tyrol

  Pronounced flavor, typical for semi-dry sausages of type "Tyrol" and "Alpine".

• Šunkarica

  Harmonious composition of spices recommended for the production of sausages with very coarse structure such as a delicatessen "Šunkarica". It is also suitable for sausage "Krakow".

• Mortadella

  It is recommended for wrapped semi-dry sausages of a bigger size, primarily for “Mortadella“. Typical aromatic spice mixture made by the original Italian taste.

• Kranjska

  Pronounced flavor based on coarsely ground spices. It is recommended for all types of semi-dry sausages. It is especially suitable for production of sausages for baking.

• Srpska tanka

  Mixture of spices with full flavor and a solution for emphasizing the effects of smoking through preservation of flavors and aroma of spices.

• Barbecue sausage

  Specially produced spicy mixture of spices, typical for barbecue sausages.

• Čevapčići kombi

  Pronounced, partially spicy flavor with aroma of black pepper and a touch of garlic. It is especially suitable for production of semi-finished products from pork and beef. Traditional flavors of Balkan cuisine.

• Tyrol FA

  Pronounced flavor, typical for semi-dry sausages of type "Tyrol" and "Alpine".

• Kranjska FA

  Pronounced flavor based on coarsely ground spices. It is recommended for all types of semi-dry sausages. It is especially suitable for production of sausages for baking.