Bologna

The meat, oils and spices İKBAL uses in bologna production are mixed according to its technique and left to rest for 24 hours, thus provided to develop better taste and aroma. The mixture is minced to prepare bologna dough. During dough preparation, the rough structures in the meat like cartilage, bone and nerve are separated automatically. The ready dough is filled in intestines in the vacuumed filling machines. After filling the products are taken to the air conditioning rooms and subjected to fermentation. The products with completed fermentation are vacuumed, labeled and boxed in packaging department, thus become ready for sales.

Pastrami

At İKBAL the meat choice for pastrami, one of our traditional meet products, is performed with utmost care… The parts duly cut from the body meat of cattle for pastrami are passed through various processes, prepared with additives and spices, and dried. Later on it is combined with fanugrek that gives its exquisite taste and again left for rest.

Salami

The meat İKBAL uses in salami production is ground to cubes in the grinder. The ground meat is cured with spices, salt and other additives to prepare the salami dough. Depending on the type of the salami nuts, meat, seasoning or similar materials are added and they are filled in filling machines. After the filling the salamis are cooked in the ovens. They are pre-cooled with shower system. After the internal temperature of the salamis is cooled down to +4°C they are packaged, labeled and boxed for sales.

Sausage

The meat İKBAL uses in sausage production is ground to cubes in the grinder. The ground meat is cured with spices, salt and other additives to prepare the sausage dough. After the filling the sausages are smoke cooked in ovens. They are pre-cooled with shower system. After they are cooled, they are peeled by sausage peeling machine. The sausages with removed intestines are vacuumed. In order for the product to be consumed more healthy and safe, sausages are subjected to pasteurization.

All Ham Products

Meat acquired from veal leg is separated from their nerves and fats than used for ham production. Special flavors are added to the meat via massaging in vacuumed tumblers. Then they are filled in specially prepared packages and given shape.

Deep Fried Meat

The meat to be used in deep fried meat production is sliced to cubes. They are taken to the cooking boilers and deep fried with salt and oil. The cooked meat is filtered to remove oil and then filled into skin packages. During cooling process they are frequently rolled to ensure the oil is dispersed evenly through the meat. Block deep fried meat is labeled and boxed. If it is to be put on market as sliced, it is sliced in slicing machine, vacuumed and labeled at packaging department and then put on sales.