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Spices and other ingredients
In the production of most of our products, we use Brazilian black pepper, Mexican allspice and Indonesian nutmeg.

In the «Veal with cream» sausage there is Indonesian cinnamon, and, for example, in our favorite «Viberg» ham, we use Brazilian cloves and Indian cardamom.

In the manufacturing process, technologists add only the highest quality filtered water, and to obtain the most saturated taste in «boiled» sausages, we use French «Regilait» milk powder.

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American concentrate «Butter Buds»
Today, our company tries as much as possible to improve the quality of its products, as well as to give it that unique taste and aroma that will interest even the most demanding customer.

Once upon a time, it was for this purpose that we started using the premium milk concentrate «Butter Buds» in the recipes for the production of «NPK Legenda» sausages.

The preparation of this ingredient is based on the enzyme modification process, which allows to reveal «hidden» aromas in dairy products.

Let us explain that these aromas are hidden in milk fat molecules, but they can be hundreds of times more intense than in the original dairy product.

Enzyme modification technology selectively unlocks molecular bonds to unleash the full potential of aromas.

This process minimizes fat and maximizes flavor, resulting in a highly concentrated, aromatic, and functional «milky» supplement that we use to produce the «boiled» range of our sausage products.

And, of course, we would like to emphasize that the milk used for the producing of this concentrate comes from Wisconsin farms.

Thanks to this American development, you can feel those unique «notes» of the creamy aroma in «NPK Legenda» products!

Learn more about «Butter Buds» 
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Natural casings
Sausages have been produced for centuries and until the 30s of the last century natural casings were the only type used in sausage production. Mostly we use only a natural casings for our products, because only it retains an unsurpassed taste.

Sausages in a natural casings have that characteristic «crunch» and delicate taste that no other artificial casings can replace, and therefore are so highly demanded today by customers. Products in a natural casings remain tender and juicy.

The osmotic quality of natural casings perfectly affects the taste of the meat product. Excellent moisture and smoke permeability, allowing you to create a rich, pleasant and balanced taste of smoked sausage. The natural casing allows the product to «breathe», which contributes to the spread of the aroma of fresh sausage. The permeability of natural casings means the possibility of mixing flavors inside the sausage during cooking.

The term «natural» has been and remains one of the most significant indicators affecting customer choice.