Cured dry deli meat products
Air-dried pork neck – processed pork neck cut with the right amount of fat and lean, maturing period of about 90 days. Extremelly appreciated product intended for appetizers and sandwiches.
Pork belly ribs, rich in meat and juicy, salted and smoked, ideal for cooked meals, beans, cabbage and other stews.
Dry-cured meat product made of minced pork shoulder cut, seasoned with natural spices. It can be prepared as boiled or baked sausage, or consumed as fresh.
Pancetta bacon – salted cured and air-dried before being lightly smoked. It can be consumed as smoked, boiled, fried and baked and is a great addition to other dishes. It needs to be salted for 2 to 3 weeks, and then lightly smoked for about 2 weeks.
Pancetta is one of the oldest cured meat products, originating from the period of 1500 BC. It is a kind of fine food consumed for a gourmet’s delight only. It contains a significant amount of selenium and is rich in phosphorus.
Prosciutto – a cured meat product made from a pork leg, treated in a specific way (Njeguši processing), dry cured with sea salt, smoked or air-dried and subjected to drying and maturing processes of at least one year.
Prosciutto is the ultimate delicatessen with an exquisite gastronomic history. It is rich in proteins, free amino acids, unsaturated fatty acids, a good source of B complex vitamins, as well as an essential trace element of zinc.
Pork spareribs (long ribs) – pork meat without skin from the belly and with an extremely high percentage of meat. They can be consumed fresh or cooked.
Interproduct’s beef prosciutto is made of high quality beef (single pieces of muscles). The production process takes three months, although it can be consumed after one month.
The product has a moderately solid consistency with the brown-red colour at the surface. At the cross section, the muscle tissue is red and is regularly marbled with small stripes of fat. The product is known for its great flavour, typical for salted, dried and smoked beef, and also has a specific and very pleasant aroma.
It is highly appreciated as an appetizer with corn bread, cream cheese, rakija…
Pork tenderloin – a product made by processing lean pork loin. Manufacturing method is similar as with pancetta, while the maturing period is about 45 days.