How it is made

How it is made

The idea for the gastronomic use of heat-resistant hermetically sealed plastic bags comes from NASA. When planning the first space trips, the idea arose to use heat-resistant plastic bags that are easy and easier to re-use instead of heavy and difficult-to-handle metal cans. The idea was adopted by a hospital catering company in both Sweden and South Carolina, so that the ready-made food would not be enclosed in a plastic bag, but the food itself would be cooked in a vacuum plastic bag. The first sous vide dishes were served in 1970 at the Greeville Holiday Inn in South Carolina. The process quickly conquered the world.

The technology has been perfected in the world of French gastronomy and has been continuously developed since the 1970s.

Our products are made with sous vide technology, so the pre-formed, flavored meats are heat-treated after vacuum packaging at a constantly controlled gentle temperature. It is a slow process that preserves all the flavors and colors in foods without losing weight. This will make the food crumbly without losing its original color, nutrients and texture. The vacuum displaces oxygen from the sachets, preventing the food from undergoing any undesirable changes. Thus, only the desired effects of sous vide are seen on the product to be prepared, excluding the growth of various bacteria.

The employees of our factory make our products with high expertise and attention.

Our customers also have the opportunity to buy quick frozen or chilled products.

Freshly cut duck breast, thighs and liver arrive cleaned from the slaughterhouse, which is only one km away from our factory. Various meats, such as liver, breast, thighs, are examined, then shaped.

The meats are marinated in a special, freshly prepared spice tea in our kitchen with the best ingredients, such as onions, garlic, star anise, brown sugar, rock salt and black pepper, milk, garlic, juniper berries, etc. We only work with fresh ingredients and do not use preservatives, artificial flavors or colors.

At the end of the curing time, the meats are drained on a gitter grid and then the skinned parts are browned on a fibrous sheet until golden brown. When toasting, make sure that it is just so browned that the heat does not reach the meat under the fat layer.

After roasting, we chill the meats and prepare them for packaging.

The meats arrive at our packing department after roasting, while the liver arrives after smoking. We put them into the sachets with spice oils made in our own kitchen and seasoned duck fat, which we flavor in our own kitchen.

They are then placed in preheated sous-vide tubs where the meat is heated very slowly at low heat treatment temperatures, minimizing bacterial counts and thus preserving them. After the heat treatment, the finished products are cooled in an ice bath and then shocked. Freshly prepared products are placed in boxes, barcoded and placed in a zero-degree refrigerator. The frozen goods are refrigerated to -25 ° C and stored deep frozen.