“I know people,” laughs Alec Mikhaylov. “They say you never want to see inside a sausage factory. But come on in, please. We have nothing to hide. My friends at Food Quest, have made a nice video. See our all-natural ingredients and our modern clean kitchen, you’ll like how we make old-world Ukrainian sausages that we share with people of the United States.”
“It’s pretty simple, who we are,” says Alec with a shrug. “We make sausage.
Altogether we make over 50 kinds using only the old-world recipes and
traditional methods. We try to make everything taste just like we remember
in the Ukraine.”
“After fermentation and smoking, we air dry these salamis for
1-3 months to blend their flavors and harden their texture.”
“We coarse grind meats, blend them together and add spices.
Then we stuff the mixture into natural casings and steam for
maybe up to five hours.”
“For our bologna, meat is ground very fine and we mix with
spices and other ingredients. We use natural casings and cook
to be perfect. Some we smoke, too.”
“You must enjoy our flavored pork and beef and lamb, duck
breast, too. We add spices, and maybe smoke, and air dry.
Flavors are out of this world.”
“Old-world, Eastern European specialties are some of our
very favorites. I think you’ll love them like we do.”
“We only use the very best ingredients to make our old-world, traditional
sausage, and our kitchen is like from the future,” laughs Alec. “It’s like the
best of old and new — all here to make great sausage for America.”
Premium cuts of meats are carefully
chosen and always fresh, never frozen
All-natural, fresh spices are specially
ground and blended the day we used
them
Sausages are made in our
state-of-the-art kitchen using
top-quality methods
Products are smoked using natural
wood of specific species, never liquid
smoke added
After careful quality control slices
can be enjoyed with cheese,
pickles, bread, and even
Manzanilla olives