The meat, oil, and spice mixture used is minced to prepare the sujuk dough. Hard structures such as cartilage, bones, and nerves in the meat are separated automatically. The prepared dough is filled into the intestines in vacuum-filling machines. After the filling, the products are taken to the air-conditioning rooms and subjected to fermentation. Then they are vacuumed, labeled, and stored in boxes.
Meat selection for pastrami, one of our traditional meat products, is performed with utmost care at İkbal. The pieces that are duly separated from the body meat of bovine animals for pastrami pass through various processes, are prepared with additives and spices and dried. Then, it is combined together with fenugreek, which gives it its exquisite taste and is again left to rest.
The meat used is grounded to sizes of cubes. The ground meat is cured with spices, salt, and other additives to prepare the salami dough. The salami is filled with ingredients such as nuts, meat, and seasonings depending on the type of salami. Then, they are baked in ovens. Pre-cooling is performed with the shower system. After the internal temperature is cooled down to +4°C, they are packaged, labeled, and stored in boxes.
The meat used is grounded to sizes of cubes. The ground meat is cured with spices, salt, and other additives to prepare the sausage dough. After filling, it is smoked and cooked in the ovens. Pre-cooling is performed with the shower system. They are then peeled in a sausage peeler. The sausages with removed intestines are vacuumed. The pasteurization process is applied for healthy consumption.
The meat obtained from the leg of veal is used for the production of ham after the nerves and fats are separated. Special flavors are added to the meat by massaging it in vacuum tumblers. Then, they are filled into specially prepared packages and given the relevant shape.
The meat used is sliced into cubes. They are taken into cooking pots and deep-fried with oil and salt. Cooked meats are filtered from the oil and filled into skin packages. During the cooling process, they are frequently rolled for the fat to be distributed homogeneously into the meat. Block deep-fried meat is labeled and packaged. If they are to be sliced, they are sliced in a slicing machine, then vacuumed and labeled, and stored.
