Turković d.o.o.
Meat Processing and Dairy Products

Jablanička 37, 36310 Sjenica; Tel/fax: +381 (0) 20 740 220; E-mail: turkovic_doo@yahoo.com; turkovicdoo@gmail.com

Meat Products

We offer prosciutto ham made in Sjenica and other top-quality meat products based on traditional recipes without antibiotics or hormones. Our meat products have won numerous local and international awards for quality. They represent an authentic regional product, recognized around the world.
Prosciutto ham
A smoked and cured product obtained by using I and II category beef and shaping the pieces of 30x8x10 cm, brined with nitrate salt and aged for 18 days between 10 and 12 Cº. Each piece is separately smoked in a traditional manner between 10 and 18 Cº for 10 to 15 days and then fermented for 15 days at up to +15 Cº. The final product looks, smells and tastes healthy. It has a dry and clean surface when cut, with a regular shape and is between light red and dark-red in color. It is intended for the general population and may be immediately consumed and even thermally processed. The product's expiration date is 9 months and it must be stored in dry conditions at up to +15 Cº.
Smoked Mutton-and-Beef Sausage (“Sudžuk”)
Fermented smoked sausage produced from I and II category beef cut in pieces, defrosted and cured with the addition of beef fat, nitrite salt, mixture of fermentation and spices. Sausage casings are stuffed with this meat mixture and shaped as a horseshoe, then smoked from 10 to 15 days between 12 and 18 Cº and then fermented between 13 and 15 days at a temperature up to +15 Cº. The end product has a stable color and pleasant taste without deformations, in a properly vacuumed package. The surface is evenly shaped with proportional pieces of red meat and white fat tightly close to each other and evenly distributed, without holes and cracks so as to facilitate cutting. It is intended for the general population and may be immediately consumed. It must be stored in dry and clean conditions at up to +15 Cº, with a shelf life of 6 months.
“Stelja"
Stelja is a smoked and cured traditional product very specific to our region. It is produced by shaping sheep carcass salted with 3.5% nitrite salt and aging between 5 and 7 days at up to +12 Cº. After brining, the product is smoked and dried in a traditional manner between 12 and 18 Cº up to 10 days after which it undergoes fermentation between 15 and 30 days at a temperature up to +15 Cº. The product must be sufficiently smoked and dried. The external appearance, the section appearance, fragrance, taste, consistency and texture must correspond to a mature meat product that has a smell and taste of smoke. Meat parts are between light and dark red color, fat section is plastic and white to yellowish-white. It is intended for the general population. It may be immediately consumed or thermally processed. It should be stored at a temperature up to +15 Cº.
Hot Dog
Sausage
Salami
Smoked Sausage
Beef
Lamb
Ćevapi (Grilled Minced Meat Fingers)
Smoked Meat
Veal