Boiled Sausages

Company’s specialists have developed technological process of cooked sausages special with its reach taste while traditional production principals have been preserved. The production starts with raw material sorting and inspection, next step is mixing of raw materials, species, and other natural ingredients in order to form a homogeneous mass. Mincemeat preparation stage is followed by design stage of sausage where mincemeat is filled in membrane and is subjected to heating process. Based on membrane sorts the process passes through different stages. While heating sausages with natural membrane are dried, smoked with natural wood and boiled. At this last stage, sausages obtain their specific taste and smell.

Boiled Sausage Siroghakan, Dasakan, first class

Boiled Sausage Bjshkakan, Dasakan, first class

Boiled Sausage Nrbaham, first class

Boiled Sausage Pizza, with bastourma

Boiled Sausage Bjshkakan, Hobelyanakan

Boiled Sausage Germanakan, first class

Boiled Sausage Siroghakan, thick

Boiled Sausage Mortadella

Boiled Sausage Bjshkakan, first class, pcs

Boiled Sausage Bjshkakan

Boiled Sausage Dietic

Boiled Sausage Axorjali, in natural case

Boiled Sausage Bjshkakan, luxe

Boiled Sausage Bjshkakan, in natural case

Boiled Sausage Bjshkakan, first class

Boiled Sausage Bjshkakan, extra

Boiled Sausage Bjshkakan, first class), in the grid

Boiled Sausage Siroghakan, in natural case

Boiled Sausage Dietic, pcs

Boiled Sausage Siroghakan

Boiled Sausage Siroghakan, first class

Boiled Sausage Siroghakan, extra

Boiled Sausage Siroghakan, first class, pcs

Boiled Sausage Katnayin, first class

Boiled Sausage Siroghakan, luxe

Boiled Sausage Katnayin, first class, pcs