We revived traditional Czech breeds
We have always known it is not necessary to ship the best meat across the ocean, because we have it right in our backyard. We approached Czech breeders, especially those raising traditional Czech and globally renowned breeds, and together we refined the processes used in breeding, feeding, slaughtering and processing the animals. Thanks to that, we can supply you with excellent aged beef, juicy pork and first-class smoked products.
Pork
Our pork comes from Přeštice Black Pied pigs. Thanks to its large proportion of fat, the meat from this breed has a specific flavour, is wonderfully tender and has a pleasing aroma. The breed was created in the 19th century by crossbreeding a local type of pig with old English and German breeds. In the 20th century, its production was suppressed in Favor of meatier pigs, which offer a faster profit. Thanks to us, however, Přeštice Black Pied pork is deservedly returning to Czech tables.
Beef
Our affiliated farmers raise heifers and steers for us so that the animals are sufficiently well muscled and develop intramuscular fat (i.e. marbling), which makes their meat particularly juicy – ideal formaturing and aging, after which it has outstanding flavour. We work with beef, primarily from the original Czech Fleckvieh breed, as well as globally renowned breeds (Angus, Charolais, Hereford, Limousine, Simmental and wagyu) and crossbreeds thereof.
We butcher meat and allow it to age
We process animals from nose to tail. We carefully butcher the meat and allow it to age and mature in order to achieve excellent quality and flavour.
Dry maturation and aging
We dry age whole quarters, backs and high ribs with bones for at least 50 days. During the aging process, the flavour of the meat is accentuated and part of the water contained in the meat evaporates, thus reducing the meat’s volume. That is simply the price paid for the perfectly tender and juicy meat that we thus obtain.
Wet aging in a vacuum
We debone the cuts, place them in a vacuum and allow them to age at a constantly low temperature for 21-40 days. The aging period is different for every cut of meat – it depends on the coarseness and length of the fibres in the meat.
Maturation
We let cuts of meat intended for ordinary cooking, steaming and baking mature in a vacuum for at least ten days. Properly matured meat becomes tender and has a characteristic aroma.
We produce smoked meats and sausages
The basis of our sausages is composed of high-quality meat, lard and then only salt or curing salt (Prague Powder), spices and fresh garlic. We stuff the products into natural casings so that they are crispy when bitten and we cure them in smoke from hard beech wood.
Sausages and air-dried salamis
We wanted to also offer you global specialties, such as guanciale, pancetta and prosciutto, and so we made them. From both Přeštice Black Pied pork and Czech Fleckvieh beef, air-dried in a special room. Though we take inspiration from traditional techniques, we go our own way – the Czech nomenclature is proof of this.
Sausages and smoked meats
Frankfurters, “fat boy” knackwursts, sausages, salamis, hams and even semi-finished products like ground meat for burgers and salsiccie for grilling… we have it all. We dusted off the old recipes and make sausages and smoked meats the old-fashioned way – without chemicals or polyphosphates. And you can believe that this is very apparent in their flavour.
