Special things only come about through a special process: for example the chrinet-curing procedure.

The chrinet curing procedure was specifically developed for the manufacture of raw cured products from large pieces of meat (e.g. beef jerky or cured ham) with cooking salt, rock salt or sea salt with a nitrate base. The secret of this procedure is in the perfect interaction of the ingredients and the application technology expertise. In phase 1 the raw material is packaged in chrinet special mesh and treated with the known salting technique. Phase 2 is the cooking stage, which is carried out hanging and/or in appropriate containers. The cured pieces of meat are matured and dried in this way. This procedure is best suited to both air-dried and smoked cured goods.