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