The origins go way back in time and we want to continue this family tradition for many years in advance.
It started somewhere in the 1980 and the following years, when the father of manufactured meat products for friends. In 1991 he decided to set up a company named promes. This name has two meanings that represent the sale of the meat and the meat processing, which is our core business today. Our goal is to work with domestic meat origin of slovenia, because we believe that the slovenian meat and high quality raw materials obtained the best from these high-quality products, using old methods, with as little as possible added modern accessories.
We have a wide selection of meat products, such as:
Products with no added preservatives and additives:
Products with no added preservatives and additives containing sea salt, spices and lightly smoked with beech sawdust in a cool smoke.
Kmečka sausage, kmečka salami
Smoked meat is prepared in the traditional way. The process of preparing the dry salting, soaking in brine, smoked with beech firewood. Curing process takes two to four weeks, depending on the size of the pieces.
Smoked ham, smoked shoulder, smoked ham, smoked foot, smoked ribs, smoked neck, smoked fish, smoked head, smoked pork bones, hamburg smoked bacon, bread bacon, smoked turkey legs, smoked beef, smoked beef ribs, smoked veal bones, smoked beef bones, smoked beef tongue, smoked veal tongue, zašinek-budjola, smoked loin on the bone, smoked neck with bone, smoked ham on the bone, smoked ham with skin.
Dried sausages prepared from carefully selected pieces of pork legs, beef young thigh, hard belly. In some products, meaty bacon cut into cubes (5×5 mm). When the raw material is salted and spices are added, the mass is filled in beef casings, pig casings and collagen casings. Then lightly smoked with beech sawdust in a cool smoke and allowed to mature in the depot. Some maturation process lasts from one to three months.
Promes želodec, homemade sausage, winter salami, beef salami, homemade sausage, alojzova sausage, savory sausage, sudžuk, winter salami length of about 1m, winter salami length of about 2 m.
Semi-durable products prepared from pork shoulder, beef neck and hard belly. Salted meat, added spices and all is filled in pork casings. After filling it they are smoked with hot smoke:
želodec for cooking, želodec for cooking with the porridge, gorenjska sausage, mini sausage, carnal sausage, beef sausage, regular sausage.
Bogs products prepared from pork shoulder, beef neck and hard belly. Salted and spiced meat grind, put it in kuter where you chop the meat dough up into sheep casings or pork casings, such a product is put on the hot smoke after the smoke, then it goes in the boiler to boil. When the product is cooked it needs to be to cooled.
Hot dogs, mini hot dogs, beer, safalada, meat cheese, salami special.
Semi-durable products in the form of salami:
Semi-durable products in the form of sausages are prepared from pork shoulder, beef neck and hard belly. Salted and spiced meat is grind, put it in kuter where we chop the meat dough and fill it in plastic wrap of yellow, red or black colour. After filling it, we place them into the boilers to cook and after cooking, it we cool the product:
Ham roll slices, cover the ham, salami tyrol, bled salami, ham pizza.
Gelatin products are prepared from pig heads, languages, hearts, skins. We cook the meat and cut it into small pieces, pour the soup – the water of the meat that the meat was cooked in, then we add sea salt and spices, and fill it in envelopes or we fold it into modls. Product needs to be harden.
Tlačenka, languages tlačenka, pressed head.
Smoked cooked products:
Smoked meat is prepared in the traditional way. The process is dry salting, soaking in brine, smoked with beech firewood. Settlement process takes two to three weeks, depending on the size of the pieces. After filling it, we fold it into the boilers to cook, after cooking we cool the product. When cooked it is cooled and prepared for sale.
Cooked ham, cooked neck, boiled beef tongue.
Composition of blood sausage is pig meat, pig’s head, heart, tongue, belly, rice, barley, sea salt, spices.
First, we cook the meat, rice and barley. When everything is cooked, we add the blood, salt, spices and we mix all very well. This prepared mixture is put into the pork filling cover and the beef case. After it is put to be cooked once more, we hang the susages to cool.
Pudding, homemade pudding,
Pate cooked product
Liver pate is made up of pork meat, meaty bacon, broth, pig liver, salt, spices.
Pig meat and meaty bacon is cooked. When it is cooked we put it into the kuter that all is well mixed before we add the spices and finally the pig liver. The mixed mass is filled in the envelopes and put back to cook. After cooking it, we cool it and fold it.
Home lard consists of meaty pork and bacon. All together is salted with sea salt and placed for two to three days in desalination. After three days, we hang it and smoke it with cold smoke. After smoking it, it is grinded and spices are added. It is put in the cups.
The grease, crackling grease consists of meaty bacon and fat. It grinds and it is put into the boiler, where it fries for a few hours. When it is finished , the grease is strained into the cup, so we just remain cold sores. Later we also shake the container and at the end we pour the grease.
Home lard, grease, crackling grease.
Raw food products:
Raw products are a subject to all of the fresh products and they need to be heat-treated, and that is why they have a short shelf life.
For these products we use pig meat (chuck, boneless loins, neck, ribs, bacon hamburg), bovine meat (ham, nack,shoulder) and meaty bacon.
Mass for meat rolls, čevapčiči, patties, patties with cheese, roast rolling, steak tartare, spicy door, spicy ribs, seasoned hamburg bacon, marinated meat, pork skewers, turkey skewers, chicken skewers, grill sausage, grilled sausage.