For over three decades, we've been producing our tea sausage with the same passion and care, following an old, time-tested recipe. Every step relies on experience and quality — without rushing and without compromise. The sausage is smoked for at least 20 days, exclusively over beechwood, at a controlled temperature of up to 20°C, preserving its natural aroma, full flavor, and long shelf life.
We use only first-grade meat — pork and beef — with no additives or flavor enhancers. Everything is made in our own facility, under our control and with great care, because we believe that a good product isn’t made in a hurry — it’s crafted with dedication.
