Smoked Sausages

While implementing this process we use high-quality raw materials and species while preserving traditional stages created by our specialists. The production starts with raw material sorting and inspection. After careful research of raw materials and species, mincemeat of sausage is prepared. Ready mincemeat is formed in the membrane and sent for deposition.  After stage of deposition, sausages are dried, smoked, boiled and cold smoked. Exclusively natural wood is used in smoking process, while after double smoking processes our product are specified with tasty look and related smoking taste. This part of the process is under control of our specialists on daily bases. Besides smoked sausages, we also provide our customers boiled smoked sausages, which are special with natural rich spices. 

Smoked Sausage Vorsordakan, in natural case, 250g
Smoked Sausage Ispanakan (Spanish), spicy
Smoked Sausage Rotonda, kg
Smoked Sausage Sabroso
Smoked Sausage Prezento
Smoked Sausage Sapore
Smoked Sausage Kabanossy, with cheese, pcs.
Smoked Sausage Boyarakan
Smoked Sausage Vorsordakan, in natural case
Smoked Sausage Mairaqaghaqayin, in natural case
Smoked Sausage Servelat, in the grid
Smoked Sausage Sigar, in natiral case, packaged
Smoked Sausage Servelat
Smoked Sausage Gyumri, first class
Smoked Sausage Dasakan
Smoked Sausage Salyami, extra
Smoked Sausage Teyi, in natural case
Smoked Sausage Krakovyan, in natural case
Smoked Sausage Krakovyan, special, in natural case
Smoked Sausage Gyumri
Smoked Sausage Lehakan, first class
Smoked Sausage Salyami
Smoked Sausage Odessyan