The production technology of our cured meat involves closely defined processes. We have planned future productions, pickups and date of delivery. This is how we create our specialties in two-week cycles. Twice a month, we have fresh, fragrant cold cuts that go straight to your kitchen. Then we start another cycle, collect orders, produce… Rarely does one realize that already at the time of placing the order, we start the “production machine”. But let’s start from the beginning.
When you place orders in our e-shop, we receive precise information about what kind of cured meat we have to create. We collect all orders together and analyze it. Then we order raw material from our certified manufacturer. We know what specific amount of raw meat we need for each individual production.
Immediately after receiving of the highest quality fresh meat in the morning. On the same day, we start forming our cold meats, which means we move to the stage of production. We give meat the right shape and size, using only the work of our own hands. We select pieces for making sausages and prepare raw material for our specialties. Along with the formation of sausages, we manually prepare – suitable for each product – mixtures of spices, plants and herbs that form the so-called balms. They are used to wrap individual pieces of meat, abundantly macerating them “dry”.
“Embalming” begins the stage of production, which we call ripening.
This is a very important stage. It requires time and proper arrangement of products. These is the times when the meat absorbs every tiniest ingredient of precious spices and herbs. That’s when the composition of the basic base of flavors and aromas follows. The taste we refine during smoking – the next stage of production.
On the right day, at the right time, not sooner and not later, we start meat smoking. It lasts several days. We carefully care for the moment when the proper temperature of cold cuts is reached, which is the signal for their rest. After resting, it is necessary to take them to the next smoke bath. Yes, in well-defined cycles for individual types of sausages, they acquire the aroma.
The species of barked trees that we use for smoking are also carefully matched and selected. After smoking, we transport the delicacies to a special place where the last stage begins called rest. Then they acquire their characteristic colors, taste and aroma.
Each production day takes place according to a specific plan. Everything has its time and place. Nobody rushes anyone, nobody tries to accelerate anything.
Well-planned production is one of the guarantees of success. In addition to exploring knowledge in the field of meat processing, we constantly learn how to properly compose spices, herbs and plants. How to comprehensively plan sales and, above all, how to make the message of the Bastion Smaku reach as many people as possible.
Bastion Smaku was created out of passion. From the passion for exceptional people, for healthy eating, and from the passion for herbs and plants, which… are unique by nature.
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Traditional cold cuts
The traditional taste of our cold meat will take you back to your childhood years. We close history and memories in their taste and we want to share them with you.
Smoked Ripened Cured Meats
Air-Dried Ripened Cured Meats
Smoked Cured Meats
Specialties of The Bastion Smaku
Bastion Smaku Sp. z o.o.
Ruś 2, 10-687 Olsztyn, Poland
Phone: +48 601 428 149