The mincing, grinding, brining, salting, curing, smoking, chilling and freezing of products are done under the supervision of a Chef. Slaughtering depends on the product we make. We slaughter a pig, which weighs between 45-50 kgs for making bacon to get the right amount of fat in the product. Similarly, we ensure the same for other products.
All the products are cut and processed in accordance to the food safety norms & guidelines.
We are ISO, FSSAI and Organic Certified.